Spicy savoy cabbage casserole

Ingredients for 4 servings:

• 1 kg savoy cabbage
• 2 onions
• 500 g potatoes
• 500 g carrot(s)
• 2 tbsp olive oil
• 500 ml vegetable stock
• 100 g apricot(s), dried
• 1 pinch(s) of cane sugar
• 1 pinch(s) cinnamon powder
• 1 pinch(s) nutmeg, freshly grated
• salt and pepper
• some salt from the mill
• some sugar
• 100 g almond butter or peanut butter
• 3 tbsp yeast flakes, if desired
• 150 g soy yogurt (yogurt alternative) or natural yogurt
• 5 tbsp cream (oat cream) or regular cream
• 200 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

Spicy Wising cabbage casserole with apricots – vegetarian or vegan version

Remove the stalks from the savoy cabbage and finely slice it. Slice the onions and cut the potatoes, carrots, and apricots into bite-sized pieces. Heat the oil in a pan and sauté the onions until translucent. Add the savoy cabbage and fry briefly. Add the potatoes and carrots and fry for 3 minutes. Deglaze with vegetable stock, add the apricots, and simmer with the lid on for about 45 minutes. Stir occasionally. Finally, season with sugar, cinnamon, nutmeg, salt, and pepper. Preheat the oven to 180°C (fan). Empty the contents of the pan into a baking dish. Mix the almond or peanut butter with 200 ml of water, the nutritional yeast, the yogurt, and the cream. Season with salt and pepper. Spread the mixture evenly over the vegetables and bake in the oven for 15-20 minutes until golden brown. Serve with a slice of sourdough bread, for example.