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alt="a half eaten bowl of white cabbage in bechamel sauce served in a blue bowl."
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Cabbage In Bechamel Sauce

A full-flavored vegan version of cabbage with Bechamel sauce
Course Side Dish
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people as part of a meal
Author Dea Zoffmann

Equipment

  • A blender or immersion blender is needed to get the sauce completely smooth.

Ingredients

  • 100 grams silken tofu
  • 2 tablespoons unsweetened almond milk
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons nutritional yeast
  • Salt & pepper to taste
  • 1 head of heart cabbage or regular white cabbage

Instructions

  • Blend all the ingredients for the sauce together and set aside.
  • Peel off and discard the outermost leaves of the cabbage and then slice the cabbage in half lengthwise. Then slice each half lengthwise once more so you end up with four pieces. Cut off the hard stem part of each quarter and then chop the cabbage (or slice it if you prefer). Set aside while you boil some water.
  • Bring a pot of lightly salted water to a boil and add the chopped cabbage. Boil the cabbage for about a minute or until the leaves wilt a little but still retain some texture. Drain well and mix the hot cabbage with the sauce and serve immediately.