Step 1

Preheat oven 375 degrees F. Spray or brush a 9x13 casserole pan with oil and set aside.

Step 2

Remove outer leaves and discard, shred cabbage, place in a colander, and rinse. Drain and set aside.

Step 3

Heat oil in a large saucepan over medium-high. Add onion and saute until soft, add garlic, green onion and cook for about 30 seconds.

Step 4

Stir in Cabbage and add Italian seasoning and about 1/2 teaspoon of salt. Add 1/4 water/vegetable broth and cover saucepan, and cook until cabbage is tender, about 10 minutes depending on the size of the cabbage. Remove from heat. (Make sure all the liquid has evaporated, you can remove the lid after 5 minutes).

Step 5

Meanwhile, wash and drain cashews, and add to a high-speed blender. Add water, coconut milk, red bell pepper, nutritional yeast flakes, onion, garlic, and salt. Process until smooth and creamy.

Step 6

Spoon the cabbage in the prepared casserole pan. Pour the sauce over it and bake for 30-35 minutes or until the top is golden brown.