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Vegan Cabbage Skillet
Lisa

Vegan Cabbage Skillet

A simply easy side or main dish than is made on the stove verses in the oven and served with a creamy white sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Soaking the raw cashews. 4 hours
Total Time 5 hours
Course: Main Course, Side Dish, vegan
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 Head Cabbage Any color.
  • 1 Sweet Onion
  • 1 Cup Vegetable Broth Optional : Cut down the vegetable both with water to reduce salt.
  • 1 1/2 Cup Water
  • 1/2 Cup Tomato Sauce
  • 1/2 Cup Diced Carrots
  • 1/2 Cup Plant Based Milk I used unsweetened, plain almond milk.
  • 1 Tbsp Minced Garlic
  • 1 Medium Tomato
  • 3 Tbsp Oil I used avocado oil
  • 2 Tbsp Liquid Aminos
  • 1 tsp Real Maple Syrup
  • 1 tsp Italian Seasoning
  • 1 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1 Cup Rice I used Basmati rice. Choose your favorite rice, but keep in mind the cook time. If using a brown rice, the cook time is much longer.
  • Salt and Pepper to taste.
White Sauce
  • 1 Cup Raw Cashews
  • 2 Tbsp Oil I used avocado oil.
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • 1 tsp Minced Garlic
  • 1/2 Cup Water
  • 1 1/2 Tbsp Balsamic Vinegar
  • 1/4 tsp Smoked Paprika

Equipment

  • 1 High Speed Blender

Method
 

  1. Before starting this recipe, soak the raw cashews for no less than 4 hours.
  2. Next clean and slice the onion, carrots, cabbage, and set aside.
  3. In a medium to large stock pot, over medium high heat, add the oil, onion, and carrots, cook until the onion is soft.
  4. Next add the cabbage, cook until the cabbage has softened ( about 12 to 15 minutes ).
  5. Continue to add the broth, rice, seasonings, garlic, diced tomato, tomato sauce, liquid aminos, maple syrup, and water.
  6. Stir to combine, continue cooking at a medium high heat until everything comes to a boil.
  7. Once at a boil, cover, reduce heat to a medium low and cook until the rice is tender.
Making the white sauce
  1. After the cashews have soaked, drain, and rinse.
  2. Pour the cashews into a high speed blender along with water, salt, onion powder, oil, balsamic vinegar, and smoked paprika.
  3. Blend on high speed until smooth and creamy.
  4. Pour into a small sauce pan and cook on a medium low heat until thickened (about 5 to 7 minutes).
  5. Once thickened, remove from heat, and set aside for serving.
How to serve this skillet
  1. Spoon the cabbage into a bowl, dollop the white sauce on top.
  2. Optional: Sprinkle with fresh herbs of your choice, add a little sriracha on top before serving.