Baked CabbageMy first memory of baked cabbage was in the traditional "Pigs in the Blanket" which is pork and rice stuffed inside cooked cabbage leaves. But when I went vegan I completely dismissed this dish. Then one day I realized I was missing the comforting taste and aroma of something rolled inside cabbage and baked, and set to work rediscovering cabbage. First, it's important to boil or steam the leaves until slightly softened and wilted. As mentioned on the cabbage main page, the red variety can lose its color when boiled for any length of time (it turns blue!), so be sure to add a splash of vinegar to your water first. Your cabbage is now ready to be cooked in the oven. If you have cut the head into thin slices or shredded the leaves, use it in a layered casserole. If you've left the leaves whole, you can stuff them. Leave them in wedges and create a delectable sauce to pour over the top. Or come up with your own masterpiece using the Cabbage "Vegan Flavor Matches". Cooking your dish at 350 degrees for 30 minutes should be sufficient for most dishes.
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