Vegan potato and cabbage casserole

A delicious classic: potato and cabbage casserole. This casserole is vegan and suitable for a low-histamine diet. Simply delicious!

This recipe is   

• vegan
• suitable for a low-histamine diet  
• lactose-free  

 Preparation time   

30 minutes + 20-30 minutes baking time  

 Ingredients for 1 person  

• 400 g savoy cabbage (1), pointed cabbage or white cabbage
• 500 g potatoes  
• 1 onion (1)  
• 40 ml olive oil for frying  

• 40 g spelt flour  
• 200 ml oat cream (1)  
• 200 ml HistaFood Organic Vegetable Broth  
• 20 g vegan cheese (1) grated  
• Salt  

preparation   

• Wash, peel and halve the potatoes.  
• Boil in salted water for about 15 minutes.  
• Wash and clean the cabbage, then peel off the leaves one by one.  

• Cut the cabbage leaves into large strips and boil in salted water for 5 minutes.  
• Preheat oven to 200°C (top/bottom heat).  
• Peel the onion and dice it finely.  
• Heat the olive oil in a coated pan and fry the onion until golden brown.  
• Add the flour to the pan and stir quickly.  

• Gradually pour the cream into the pan and stir well to prevent lumps from forming.  
• Bring to a brief boil, season with salt and remove from heat.  
• Drain the potatoes and cut them into slices about 1 cm thick.  
• Layer potatoes and cabbage in a casserole dish, repeating until all the vegetables are used up.  
• Cover everything with the sauce, sprinkle with grated cheese and bake in a preheated oven for about 20-30 minutes until golden brown.  

• Remove the cabbage and potato casserole from the oven, let it sit for 5-10 minutes and serve warm.  

Our HistaFood tip  

You can also prepare this casserole with other low-histamine vegetables such as cauliflower and potatoes or broccoli and potatoes.  

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.