Potato + Red Cabbage Au Gratin

With the first of the year also comes that “Spring Cleaning” feeling; at least for me anyway. I have been decluttering and organizing like nobody’s business, which meant it was finally time to do something with my GIANT stack of Better Homes and Gardens magazines. Because let’s face it, I really only read them for the recipes; anybody with me on that? I decided I would look through them, all of them – there were a lot – and tear out the recipes I hoped to make and then donate the magazines. I finally did it today! Woohoo!

When I started the project I found a recipe for Potato and Red Cabbage Au Gratin and thought it sounded divine. That too, I finally got around to doing today. 🙂 It also snowed for the first time all season and therefore when it snows you kind of just need comfort food. And this recipe screams comfort! And it smells absolutely amazing!

Loaded with Gouda cheese and topped with crispy corn flakes, it’s not a bad way to get in your veggies. Did you know that red cabbage is super good for you!? It’s loaded in antioxidants, which aid in cancer prevention, anthocyanins, which help with inflammation, as well as loads of other vitamins and minerals. Winner!

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I chose to pair this recipe with a FUN(ky) tune by a new artist named Sinkane. In his newest single, “U’huh” you will hear the phrase ‘kulu shi tamaam, meaning “everything is great! in Arabic.’ His music offers a soulful approach to finding hope and spreading love. Everyone experiences tough times, but through music, one can find strength – especially a song like “U’huh” that offers such celebratory vibes.

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Potato + Red Cabbage Au Gratin

  • 1.5 lbs Gold potatoes, sliced thin
  • 1/2 Head Red cabbage, sliced or shredded
  • Coconut oil, for baking dish
  • Gouda cheese
  • 1 C. Cashew cream*
  • 1 Tbsp. Italian seasoning
  • 1 Tsp. Garlic powder
  • 1 C. Corn flakes
  • 1 Tbsp. Coconut oil
  1. Spread coconut oil in 9×13 baking dish. Preheat oven to 425.
  2. Slice potatoes thin; Slice or shred cabbage. Layer into baking dish.
  3. Layer cheese on top of potatoes + cabbage.
  4. Mix cashew cream with Italian seasoning and garlic powder; spread over cheese layer.
  5. Bake 30 minutes, covered with aluminum foil.
  6. Smash corn flakes until fine; mix with coconut oil.
  7. Spread on top of baking mixture and return to oven for 10 minutes.
*Cashew cream consists of soaking cashews in water (usually overnight), then blending until very smooth. Mixture will turn white.
Recipe modified via Better Homes and Gardens December 2016.

Enjoy!

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