Vegan Scalloped Potatoes with Cabbage 🌱 Thinly sliced potatoes layered between tender leaves of cabbage, creamy plant-based cheese and baked to perfection. You're going to love this simple 4-ingredient, gluten-free recipe!
This simple potato-centric recipe is an absolutely delicious vegan twist on a classic scalloped potato casserole. The combination of potato and cabbage, along with a few dabs of non-dairy butter and soft vegan cheese creates a delicate yet rich, melt-in-your-mouth, satisfying dish.
The ingredients in this recipe are similar to those used in a favorite traditional Saint Patrick's Day dish known as colcannon - which is made with a creamy combination of mashed potatoes and cabbage. I think of this as a cross between vegan scalloped potatoes and colcannon. It makes the perfect partner to accompany most any entree or main dish like our savory herbed tofu or vegan mushroom seitan Wellington.
Table of Contents
If you've visited here before, you may have noticed we're big on potatoes. Taters are a major staple in our pantry. We cook with potatoes several times a week and are constantly on the lookout for new ways to prepare them. This recipe is our latest favorite!
My husband and recipe co-developer, John, was inspired by an episode of a BBC series called Two Greedy Italians . The host created a remarkably easy looking dish he called a potato and cabbage bake or tortino di patate e cavolo. It looked delicious, but his recipe included dairy butter and cheese. John recreated the dish using all vegan ingredients. It was amazing.
Why we love this recipe
- Just 4 simple ingredients + salt & pepper
- It's fun to prepare
- Elegant enough for a formal dinner and casual enough for any occasion
- What's not to love about potatoes and cheese? It's comfort food!
- 100% vegan & delicious!
🥔 Ingredient notes
🥕 See the printable recipe card below for quantities & details
- Cabbage - fresh green or Savoy cabbage (whole head with large leaves)
- Potatoes - we used russets, but red or Yukon golds will work
- Vegan butter - you choice of brand (or homemade)
- Vegan cheese - choose a soft, mellow flavored non-dairy cheese, like vegan mozzarella, ricotta, or plain cream cheese (I don't recommend using coconut oil based cream cheese as it may liquify while cooking.)
- Salt - we prefer coarse ground, but table salt is fine too
- Pepper - black, freshly ground preferred
🥕 NOTE - For those with gluten allergies, I highly recommend reading the labels of any packaged ingredients you use, including vegan butter and cheeses, to verify that they are certified gluten-free or have not been manufactured on shared equipment.
🥔 Instructions
This recipe for vegan scalloped potatoes with cabbage is quick and easy to prepare. With only four main ingredients and a few simple steps, you'll have this scrumptious dish on the table in under an hour!
Preheat oven to 400º
1. Wash/rinse cabbage and potatoes. Separate cabbage leaves into large individual pieces. Peel and slice potatoes (very thin). A mandoline slicer works great for this job.
2. Fill a 6 qt or larger pot with water. Bring to a boil. Blanch potatoes for 3 minutes. Remove from water and place in a colander to drain. Repeat the same process with the cabbage.
3. Coat bottom of baking dish(es) with a small amount of butter
4. Place a single layer of potato slices across bottom of dish, slightly overlapping each slice. Add a few small dabs of butter on potatoes. Sprinkle lightly with salt & pepper.
5. Place a layer of cabbage leaves on potatoes. Add several pieces of cheese on top of cabbage. Sprinkle lightly with salt & pepper.
6. Add another layer of potatoes, butter, salt & pepper. Repeat the same with cabbage, cheese, salt & pepper. Finally, one more layer of potatoes, butter, salt & pepper.
7. Cover with foil. Bake at 400º for 30 minutes. Remove foil and brush top of potatoes with melted butter.
8. Return to oven and bake for an additional 5-7 minutes or longer, until potatoes are golden brown.
9. Allow to sit on a cooling rack a few minutes before serving. Garnish with a sprinkle of fresh herbs - chives, basil, rosemary - your choice!
There you have it, a delicious casserole of vegan scalloped potatoes with cabbage ready to enjoy!
🥔 Equipment
Here are the tools you may need in preparing this recipe.
- Colander
- Mandoline Slicer or chef's Knife
- Cutting Board
- Vegetable peeler
- 6 qt or larger stove top pot
- Basting brush
- One 9" x 13" rectangular or 9" round baking dish
- Cooling rack
🥔 Top Tater Tips
How to store potatoes
Isn't annoying when you're in the mood to cook a potato only to discover all of your taters have either turned green or have grown sprouts? Have you ever had that happen only days after you bought them? It's so frustrating & expensive to have to toss them out . . . trust me, I know.
Here's my top tips on how to keep those potatoes fresh until you're ready to use them.
TATER TIP #1 Always store potatoes in a dark, cool, well ventilated place. A pantry or cabinet is a good location, as long as it is not near an oven or heat source. It's why farmers can store potatoes for weeks or months inside root cellars. Wonder why potatoes turn green? Exposure to light promotes chlorophyll, which is great for houseplants, but not spuds.
TATER TIP #2 Keep potatoes in a ventilated basket or mesh bag. Never store them in the plastic bag from the store. I love re-useable produce bags. They're perfect for storing potatoes, onions, and garlic. Plus they're washable.
TATER TIP #3 Always remove and discard any potatoes that are green, sprouted, have soft spots, mold, or signs of damage.
TATER TIP #4 Don't wash potatoes until you're ready to use them. Keep those taters dry.
TATER TIP #5 To prevent potatoes from turning dark after peeling them, keep them covered in cold water or blanch in hot water prior to cooking.
Scalloped Potato FAQ's
What is the difference between scalloped and au gratin potatoes?
You've probably heard of potatoes au gratin and scalloped potatoes. While they're similar dishes, au gratin potatoes are made with grated cheese, sometimes eggs, and breadcrumbs. Scalloped potatoes are traditionally prepared with heavy cream and no cheese.
What are vegan scalloped potatoes?
Vegan scalloped potatoes are a dairy-free and animal product-free version of the classic dish. They are made using plant-based ingredients, such as non-dairy milk, vegan butter, and sometimes cashews or nutritional yeast to create a creamy sauce.
This vegan scalloped potato recipe is a fusion of classic scalloped potatoes and au gratin potatoes, with a lighter, healthier spin. By adding fresh cabbage along with non-dairy cheese and butter, scalloped potatoes have been elevated to a whole new level! A simply delicious vegan potato and cabbage casserole.
Can I use any type of potatoes for vegan scalloped potatoes?
Yes, you can use various types of potatoes like russet, Yukon Gold, or red potatoes. The choice of potato can affect the texture and flavor of the dish, so feel free to experiment with different varieties.
How to store scalloped potatoes
Securely cover the baking dish with food-safe plastic wrap or foil and refrigerate up to 3 days. Reheat (covered with foil) in a preheated oven at 350°F until hot. It can also be placed in a microwave-safe dish and microwaved in 20 second increments until hot.
Looking for more vegan potato recipes?
If you are crazy about potatoes like I am, you might enjoy some of my other favorite tater-centric vegan dishes, like my recipe for these quick and easy lemon roasted rainbow potatoes, my husband John's fantastic potato tacos with cabbage, and my mom's amazing old-fashioned vegan potato salad made with sweet gherkin pickles and the tastiest eggless egg salad.
I do hope you enjoy this recipe! Please let me know by leaving a ★★★★★ rating & comment below. Thanks a bunch!🥕
Recipe
Vegan Scalloped Potatoes with Cabbage
Equipment
- colander
- Mandoline Slicer or Chef's Knife
- Vegetable peeler
- 6 qt or larger stove top pot
- basting brush
- One 9" x 13" rectangular or large round baking dish
- Cooling rack
Ingredients
Instructions
- Preheat oven to 400°
- Wash/rinse cabbage and potatoes.
- Separate cabbage leaves into large individual pieces.
- Peel and slice potatoes (very thin). A mandoline slicer works great for this job.
- Fill a 6 qt or larger pot with water. Bring to a boil. Blanch potatoes for 3 minutes. Remove from water and place in a colander to drain. Repeat the same process with the cabbage.
- Coat bottom of baking dish(es) with a small amount of butter
- Place a single layer of potato slices across bottom of dish, slightly overlapping each slice. Add a few small dabs of butter on potatoes. Sprinkle lightly with salt & pepper.
- Place a layer of cabbage leaves on potatoes. Add several pieces of cheese on top of cabbage. Sprinkle lightly with salt & pepper.
- Add another layer of potatoes, butter, salt & pepper.
- Repeat the same with cabbage, cheese, salt & pepper.
- Finally, one more layer of potatoes, butter, salt & pepper.
- Cover with foil. Bake at 400º for 30 minutes. Remove foil and brush top of potatoes with melted butter. Return to oven and bake for an additional 5-7 minutes or longer, until potatoes are golden brown. 🥕Note: I suggest either tenting the foil or placing a layer of parchment paper between the potatoes and the foil.
- Allow to sit on a cooling rack a few minutes before serving.
- Garnish with a sprinkle of fresh herbs - chives, basil, rosemary - your choice!
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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Virginia Worrell says
Thank you so much for this quick, easy and delicious dish. I have made this scrumptious recipe several times as it is so yummy! The timing of making it was perfect as suggested, it was easy to pull together, and once in the oven to bake it made the house smell wonderful. I even saved the cabbage potato water for soup. I served this dish to friends who also loved it and have requested me to make it again for them. It is perfect for early spring or fall/winter so be sure to give it a try. You are sure to absolutely love it!
Connie Edwards McGaughy says
Virginia, you just made my day, no, my week!😊 Saving the potato cabbage water is brilliant and something I will start doing myself! I'm simply delighted you enjoy the recipe. Thank you kindly for taking the time to share your experience with all of us!
Julia says
We loved this potato and cabbage recipe so much that I made it twice in one week! The second time I made it as Au Gratin with bread crumbs! Blanching the potatoes/cabbage and layering the potatoes with vegan butter, salt, pepper, cabbage and cheese were wonderful tips. I also love you providing notes!
Connie Edwards McGaughy says
Hi Julia! Your comments have put a smile on my face! I'm so happy you love the recipe. Next time I prepare it, I'm going to try it with breadcrumbs too. Au gratin sounds delish! Thank you kindly. 💚
Sarah says
This was so good!! I used Chao cheese because that’s what I had on hand and it was delicious. Even my teenage daughter commented on how much she liked it!!(that RARELY ever happens🤣)
Alicia says
Loved cabbage and potatoes dish so much flavour and so simple very filling all will enjoy
Connie Edwards McGaughy says
Hi Alicia! Thank you kindly for your wonderful comment. I'm so happy you enjoyed the recipe!💚🥕
Anita says
The dish was difficult to eat because of the big cabbage leaves. I think I'll chop the cabbage next time. The taste was delicious though.
Connie Edwards McGaughy says
Hi Anita - I'm glad you tried the recipe and love how it tasted. We've found that some cabbage is tougher than others and that parboiling the leaves before adding them to the dish is what tenderizes them the most. They should almost melt in your mouth when you eat it.
Connie Edwards McGaughy says
I love the combination of potato and cabbage in this dish - it's just so delish!