Vegetarian Savoy Cabbage Gratin

Welcome to a truly comforting and satisfying dish: our Vegetarian Savoy Cabbage Gratin! A gratin is a classic comfort food, known for its delicious baked crust, and this plant-based version is no exception. We use Savoy cabbage, whose beautifully crinkled, tender leaves become wonderfully sweet and delicate when cooked. Layered with a savory filling of Arborio rice and a medley of sautéed vegetables, this dish is both hearty and incredibly flavorful. It's a perfect main course for a cozy family dinner and a fantastic way to enjoy the unique taste of Savoy cabbage.

Vegetarian Savoy Cabbage Gratin

Cooking: 1 hour

Quantity: 5 Servings

Per serving

Calories: 270 kcal

Proteins: 7 g

Fats: 8 g

Carbohydrates: 44 g

Ingredients for Savoy Cabbage Gratin

• 200 g Savoy cabbage
• 130 g Arborio rice
• 100 g tomatoes
• 120 g bell pepper
• 150 g onion
• 100 g carrot
• 25 g wheat flour
• 200 ml soy milk
• 50 g vegan mayonnaise (Lenten-style mayonnaise, free from animal products)
• salt, pepper, olive oil, chili pepper to taste

How to Make Vegetarian Savoy Cabbage Gratin

Remove any damaged leaves from the head of cabbage. By the way, I recommend saving the largest outer leaves for making golubtsy (stuffed cabbage rolls) — you can fit a lot of filling into those leaves!

Slice the cabbage leaves into strips about 1 centimeter (a little less than half an inch) wide.

In a pot, bring water to a boil and add salt. Drop the Savoy cabbage into the boiling water and blanch for 2-3 minutes, then drain in a colander. This brief cooking time will preserve the chlorophyll in the leaves, keeping the cabbage a vibrant green.

Removing damaged leaves from the head of Savoy cabbage

Slicing the cabbage leaves into strips

Add the Savoy cabbage to boiling water, blanch for 2-3 minutes, and drain in a colander

Place the chopped vegetables in a pan greased with olive oil and sauté over medium heat

Cook the Arborio rice until done. Combine the cooked rice with the vegetables, sprinkle with ground pepper, salt to taste, and mix thoroughly.

Before cooking, rinse the rice thoroughly until the water runs clear. Add water in a 1:1 ratio and cook for 10-12 minutes without salt.

Combine the cooked rice with the vegetables, season with ground pepper and salt to taste, and mix thoroughly

In a bowl, add the wheat flour, a pinch of fine salt, and pour in the soy milk. Whisk the ingredients together until no flour lumps remain.

In a bowl, combine flour, salt, and soy milk. Whisk the ingredients together

Grease an ovenproof dish with oil and place half of the blanched Savoy cabbage on the bottom.

On top of the cabbage leaves, place half of the vegetable and rice mixture.

Then, add the remaining cabbage, pressing the ingredients down with your hand or a spoon to create an even layer.

Grease a baking dish with oil and place half of the blanched Savoy cabbage on the bottom

On top of the cabbage leaves, place half of the vegetable and rice mixture

Add the remaining cabbage, pressing the ingredients down with your hand or a spoon

Spread the remaining vegetables and rice, distribute evenly, and pour over the soy batter

Spread the gratin with vegan mayonnaise. Meanwhile, preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit).

Spread the gratin with vegan mayonnaise

Place the dish with the gratin on the middle rack of the oven and bake for 40 minutes until golden brown.

Bake the Savoy cabbage gratin in the oven for 40 minutes until golden brown. Done!