Potato Cabbage Casserole

Just in time for the yearly deluge of Irish-type dishes on blogs and recipe sites, here is my version of a tasty concoction of potatoes and cabbage.  It doesn’t take very long to put together and then you have about an hour to do other things while the oven finishes things for you.

You can use any type of vegan link/hot dog/sausage in this.  A few years ago a local grocery store was clearancing out some Boca links for $1 a package – and eventually marked them down to 25 cents!!  My husband called me and asked how much freezer room we had.  He cleaned them out…and brought home 40 packages!!!  Yes – 40.  We were feeding 3 hearty young male appetites at the time and these went a long way to help out our food budget.  You can’t find those particular links any more (and I think they may have had egg whites in them), so I’ve substituted Tofurkey Italian Sausages instead.  (I know, that is hardly Irish, is it?  But what are you going to do?  Use whatever you can find that fits the description better.)

Potato Cabbage CasseroleFor the dish pictured here, I happened to have purple cabbage on hand.  It would look nicer if it was green cabbage, but the purple does contain more vitamin A…and, as I mentioned, I already had the purple version.  😉  I also suspect that I sliced up more cabbage than just a pound as the balance wasn’t what it was when I made it with a measured package of coleslaw mix.  Truth be told, the actual measurements aren’t super critical – you just want a nice balance of potatoes to cabbage.

Potato Cabbage Casserole

  • 4 medium potatoes, halved and sliced (peeled, if you prefer)
  • 1 c. chopped onion (or more)
  • 1 bag coleslaw mix or 1 lb. thinly sliced cabbage, rinsed
  • 4-6 vegan links/hot dogs/sausages, optional
  • 2-4 T. olive oil
  • 1/4 c. Bragg’s Liquid Aminos or soy sauce
  • 2 T. orange juice, or freshly juice 1 small-to-medium orange
  • basil taste
  • salt to taste

Preheat the oven to 450°.  Mix the potatoes, onions, and cabbage in a 4-qt. baking dish.  Drizzle the oil, Bragg’s, and orange juice over it all.  Sprinkle on the basil and salt.  Mix well.  Lay the links/hot dogs/sausages over the top (or you may slice them and mix them in, which I prefer for the larger links.)  Cover with foil and bake for 45-60 minutes, or until the potatoes and cabbage are tender.

Tuscany Stew for the Virtual Vegan Potluck

Welcome to Cheerfully Vegan’s main course dish for the Virtual Vegan Potluck!  If you’ve started from the beginning of the potluck and are working your way through, you must have seen some amazing recipes by now.  If you are jumping into the potluck for the first time using my blog as your entry point, then welcome to the program already in progress!  😀  Let me catch you up to speed (the rest of you can jump to the next paragraph.)  V.V.P. is a marvelous online, twice-yearly get-together of 100 (give or take) vegan or vegan-friendly food bloggers around the world.  Each blogger signs up for what kind of dish they will “bring” ~ and then on the set date, posts that recipe on their blog.  We each link to the blog before and after ours (see the leaf links at the bottom of this page) so that you can start at any one point in the 100 blogs and just click to see the previous or the next entry.  Pretty simple, huh?  Let’s get started!  For those of you who want to jump to the head of the table and start from the beginning, click on the leaf at the beginning of this paragraph.

We now return you to your regularly scheduled program….

When I was trying to decide what to bring to the potluck, I was torn.  Do I make something showy and/or spectacular, or do I choose a simple dish that everybody will make time and time again?  Since I was jumping into this at the last minute (somebody needed to bow out a couple of days ago and I was blessed to take their place) I really didn’t have a lot of time to hem and haw over the decision!  Finally, I chose something that is a little of both.  It is simple to prepare with a relatively short list of ingredients, but the flavor is spectacular ~ at least if you love garlic and spicy Tofurkey links it is!  😉

The great thing about this dish is that you can be as hands-on, or not, as you like.  You can choose to cook the beans from scratch and grow your own greens to pick fresh (okay, okay…or pick them fresh from the display at the store), or you can pick up canned cannellini beans and frozen greens when you need supper on the table quickly.

My plan was to do something in between ~ canned beans and fresh kale from the market.  Mmmm…not so much.  By the time I got to the store late yesterday all of my favorite organic curly red kale was GONE!  (Understand that this was more of a crisis in my mind for my morning smoothies than for the soup…*sniff*)  I knew that the grocery store also carried a great substitute of frozen turnip greens with diced turnips (alas, not organic) that I had used in the past.  Since I not only needed a picture or two for the blog as well as supper for the evening ~ and it was getting late ~ I opted for the frozen greens.  Time had run out to dash to another store in the hopes that they still had some kale left.

I made a double batch of this last night and it is a good thing I did!  My plan was to have enough leftovers for lunch for 2, or even 3 of us.  It was so popular with the family that there is only a single serving left.

Tuscany Stew

  • 2 T. extra virgin olive oil
  • 1 lg. onion
  • 1 14-oz pkg. Tofurkey Italian “sausage” links, halved lengthwise and sliced (to decrease the intensity of the spicy flavor, only use half the package)
  • 4 garlic cloves, minced
  • 1 1/2-2 c. cannellini beans (or 1 can), rinsed and drained (you may substitute navy beans, but add them a few minutes before serving so that they don’t turn to mush)
  • 2 c. water
  • 2 T. chicken-style seasoning
  • 1 pound greens, fresh or frozen – kale, turnip greens, spinach, etc. – chopped (remove any tough stems if you choose fresh greens)
  • non-dairy grated Parmesan cheese for serving (optional)

In a very large frying pan or a Dutch oven*, saute the onion and Tofurkey pieces in olive oil on medium-high heat, stirring occasionally until the onion is softened and the Tofurkey is browned nicely.  Add the garlic and continue cooking for 1 minute, stirring often to keep the garlic from browning and getting bitter.  (If you prefer, you can skip the last step and just toss the garlic in at the next step instead.)  Stir in the remaining ingredients and simmer until the greens are cooked to your preference ~ I like mine very tender.  Whether you chose fresh or frozen greens will affect the cooking time, too.  You probably should plan on approximately 15-20 minutes.  If you like a saucier stew, cover the pot.  If you prefer less broth, cook with no lid, but stir often so that the greens at the top of the pot don’t dry out.

Serve with non-dairy Parmesan cheese and a tasty bread to soak up any extra broth.

Serves: 3-4 (which doesn’t include hungry teenage boys, by the way, which is why I have only one bowlful leftover today.)

*Note ~ I highly recommend a non-stick pan for this, or you’ll need extra oil to keep the links from sticking.

Sauerkraut Special

A friend of mine went to her husband’s home country of Poland to visit his family.  She is vegetarian and I guess it was a challenge to eat at restaurants at times.  She told me about a dish her father-in-law had that sounded pretty tasty if it could be veganized.  It was full of sauerkraut, mushrooms, and various meats.  I thought it would be fun to give it a try.  Now, I love sauerkraut…if it’s well-rinsed.  If it’s full-strength, it is a little too much for me.  If you like it super strong, then go for it!  😀

I didn’t use a lot of different types of veggie “meat” substitutes here, though it was my intention to do so.  Unfortunately, when I reached for some veggie burgers to chop up for this, they were gone.  *sigh*  If no one has raided your supplies to fill their bellies, then toss in 2-3 different things ~ try soy curls made into chicky strips, soy burgers or crumbles, Tofurkey links, etc.

Sauerkraut Special

  • 1 large red onion, chopped
  • 8 oz. (or more!) portabella mushrooms, roughly chopped
  • 1 pkg. Tofurkey Italian ‘sausage’ links, sliced/diced
  • 4-6 c. frozen hash brown shreds, or shredded fresh potato (to be honest, I didn’t measure this…I just eyeballed about how much I wanted in the dish)
  • extra virgin olive oil
  • 1 1/2 large jars of sauerkraut, rinsed (unless you like potent sauerkraut)

In a very large frying pan (mine was non-stick) saute the onion, mushrooms, Tofurkey links and potatoes in olive oil.  I didn’t measure the oil, because I just kept adding a bit as they cooked.  If it looked too dry – as if things were going to start sticking – I added a bit more.  Cover.  Cook until the links begin to brown and the onion softens well, stirring occasionally.  Toss in the sauerkraut and heat thoroughly.

Serve with soy sour cream, if desired.