INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 1 1/2 tablespoons avocado oil (or light olive oil), plus more to grease the dish
- 1 lb (450 g) Savoy cabbage, thinly sliced
- 1 medium onion, chopped
- 2 medium cloves garlic, minced
- 3/4 cup (180 ml) low-sodium vegetable stock
- 1/2 cup GO VEGGIE Vegan Classic Plain Cream Cheese, at room temperature
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 (7 oz/198 g) GO VEGGIE Lactose Free Cheddar Shreds
INSTRUCTIONS
- Preheat the oven to 400F; lightly brush the inside of a 1.5-quart casserole dish with oil.
- Add the oil to a medium saucepan over medium-low heat; once hot, add the cabbage and onion and cook (covered) until the vegetables are softened but not browned, about 8 minutes, stirring occasionally.
- Add the garlic and cook 1 minute more, stirring constantly.
- Whisk in the vegetable stock, cream cheese, salt, pepper, and half of the cheddar shreds, stirring until smooth.
- Pour the mixture into the prepared casserole dish and top with the remaining half of the cheddar shreds.
- Cover the dish and bake until the casserole is bubbling throughout, about 20 to 25 minutes.
- Serve warm.
- Recipe by: An Edible Mosaic
