Roasted Cabbage Gratin
1 (2 to 2½ lb.) head green cabbage
2 Tbsp. Fresh Thyme extra virgin olive oil, divided
½ tsp. Fresh Thyme organic ground black pepper, divided
1½ cups plant-based heavy whipping cream
1 Tbsp. salted plant-milk butter
2 medium shallots, finely chopped
4 garlic cloves, minced
3 tsp. Fresh Thyme organic thyme leaves, divided
½ cup vegan panko plain breadcrumbs*
½ cup grated plant-based Parmesan cheese
- Place oven rack in center of oven; preheat oven to 350°F.
- Cut the cabbage in half through the root. Cut each half into 4 wedges, cutting through the core.
- In a 12-inch cast-iron skillet, heat 1 Tbsp. olive oil over medium heat. Arrange cabbage wedges, cut sides down, in the skillet. Cover and cook for 10 minutes or until lightly browned on both sides, turning once and adding remaining 1 Tbsp. olive oil halfway through. Sprinkle cabbage with ¼ tsp. black pepper; cool for 2 minutes.
- Meanwhile, in a 1½-qt. saucepan, cook cream, butter, shallots, garlic, 1 tsp. thyme and remaining ¼ tsp. black pepper over medium-low heat for 5 minutes or until shallots are softened, stirring occasionally. Do not let boil.
- Pour cream mixture over cabbage in skillet. Cover and roast for 25 to 30 minutes or until cream thickens and cabbage is tender. Remove from oven.
- Place oven rack 6 inches from top heat; preheat broiler to HIGH. In a small bowl, stir together breadcrumbs and Parmesan cheese; sprinkle over cabbage. Broil 2 to 3 minutes or until crumb topping is golden brown. Sprinkle with remaining 2 tsp. thyme to serve
*To make your own vegan panko breadcrumbs: Remove and discard crusts from 2 slices vegan white bread. Tear bread into 2-inch pieces; place in a food processor. Cover and pulse into large crumbs. Bake at 300°F on a parchment paper-lined baking sheet for 7 minutes or until dry. Cool completely; store in an airtight container for up to 3 months.
Each serving contains: 220 calories, 16 g fat, 9 g saturated fat, 0 g trans fat, 0 mg cholesterol, 270 mg sodium, 14 g carbohydrates, 4 g fiber, 5 g sugar, 3 g protein. Daily values: 0% vitamin D, 4% calcium, 6% iron, 6% potassium.
Directions
1 (2 to 2½ lb.) head green cabbage
2 Tbsp. Fresh Thyme extra virgin olive oil, divided
½ tsp. Fresh Thyme organic ground black pepper, divided
1½ cups plant-based heavy whipping cream
1 Tbsp. salted plant-milk butter
2 medium shallots, finely chopped
4 garlic cloves, minced
3 tsp. Fresh Thyme organic thyme leaves, divided
½ cup vegan panko plain breadcrumbs*
½ cup grated plant-based Parmesan cheese
- Place oven rack in center of oven; preheat oven to 350°F.
- Cut the cabbage in half through the root. Cut each half into 4 wedges, cutting through the core.
- In a 12-inch cast-iron skillet, heat 1 Tbsp. olive oil over medium heat. Arrange cabbage wedges, cut sides down, in the skillet. Cover and cook for 10 minutes or until lightly browned on both sides, turning once and adding remaining 1 Tbsp. olive oil halfway through. Sprinkle cabbage with ¼ tsp. black pepper; cool for 2 minutes.
- Meanwhile, in a 1½-qt. saucepan, cook cream, butter, shallots, garlic, 1 tsp. thyme and remaining ¼ tsp. black pepper over medium-low heat for 5 minutes or until shallots are softened, stirring occasionally. Do not let boil.
- Pour cream mixture over cabbage in skillet. Cover and roast for 25 to 30 minutes or until cream thickens and cabbage is tender. Remove from oven.
- Place oven rack 6 inches from top heat; preheat broiler to HIGH. In a small bowl, stir together breadcrumbs and Parmesan cheese; sprinkle over cabbage. Broil 2 to 3 minutes or until crumb topping is golden brown. Sprinkle with remaining 2 tsp. thyme to serve
*To make your own vegan panko breadcrumbs: Remove and discard crusts from 2 slices vegan white bread. Tear bread into 2-inch pieces; place in a food processor. Cover and pulse into large crumbs. Bake at 300°F on a parchment paper-lined baking sheet for 7 minutes or until dry. Cool completely; store in an airtight container for up to 3 months.
