Spicy vegan savoy cabbage casserole

Ingredients for 4 servings:

• 1 kg savoy cabbage
• 2 onions
• 500 g potatoes
• 500 g carrot(s)
• 100 g apricot(s), dried
• 1 pinch(s) of sugar
• 1 pinch of cinnamon
• 1 pinch of nutmeg
• 100 g almond butter
• 3 tbsp nutritional yeast
• 150 g soy yogurt (yogurt alternative), natural
• 3 tbsp soy cream (Soy Cream Cuisine) or other plant-based cream
• 3 tbsp olive oil
• 500 ml vegetable stock
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Cut the savoy cabbage into thin strips, leaving the stems on. Cut the onions into wedges. Cut the potatoes and carrots into bite-sized pieces. Heat the olive oil in a pan and sauté the onions until translucent. Add the savoy cabbage and fry briefly. Add the potatoes, carrots, and apricots and fry for another 3 minutes. Deglaze with vegetable stock, cover, and simmer for 45 minutes, stirring occasionally. Season to taste with sugar, cinnamon, nutmeg, salt, and pepper. Preheat the oven to 180°C. Empty the contents of the pan into a baking dish. Mix the almond butter with 200 ml water, the nutritional yeast, soy yogurt, and plant-based cream, and season with salt and pepper. Spread evenly over the vegetables and bake for 15-20 minutes.