Creamy Cabbage and butternut gratin

For about 4-5 people


  • 1 kale

  • 1 butternut

  • 180g Nutty Bay Cashew Delight Olive Oregano (about 4 tablespoons)

  • 1.5L vegetable broth with herbs (or salted water)

  • 3 shallots

  • 15cl of water (or wine)

  • 2 tablespoons of veggie oil

  • Chives

  • Panure

  • Salt, pepper



  • Peel and wash the kale, remove the central stem of each leaf with a knife.

  • Blanch the leaves in the vegetable broth for 15 min, then set aside.

  • Peel and empty the butternut, then cut it into thin slices with a vegetable slicer or a knife.

  • Chop the chives.

  • Peel the shallots, chop them finely and brown them in a saucepan at medium heat with the veggie oil.

  • Cook for 3 minutes without colouring then add the water (or wine), when the water is simmering, add your Nutty Bay Cashew Delight Olive Oregano and blend until creamy. Add chives and set aside.

  • In a baking dish, place in layers; the butternut, the creamy preparation, the cabbage, then finish with an extra layer of your delicious creamy preparation covered with breadcrumbs.

  • Bake for 1h20 in the oven at 180 degrees.

Enjoy !

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