Ingredients

Adjust Servings:

	3500 g cabbage strips
	200 g diced onions
	50 g rapeseed oil
	400 g pearl barley whole, pre-cooked
	700 g pulled oats Nyhtökaura, unseasoned

	3 l water
	200 g dark syrup
	50 g vegetable bouillon powder (no gluten or cellery)
	30 g crushed garlic
	8 g iodised salt
	4 g crushed black pepper
	2 g dried thyme
	Lingonberry compote
	250 g lingonberry
	50 g sugar

Nutritional information

72,95 kcal / 305,22 kJ

Energy

1,62 g

Fat

0,18 g

Saturated fat

9,11 g

Carbohydrates

1,84 g

Fiber

4,36 g

Protein

0,58 g

Salt

Cabbage casserole with pulled oats

Ingredients

3500 g cabbage strips
200 g diced onions
50 g rapeseed oil
400 g pearl barley
whole, pre-cooked
700 g pulled oats
Nyhtökaura, unseasoned
3 l water
200 g dark syrup
50 g vegetable bouillon powder (no gluten or cellery)
30 g crushed garlic
8 g iodised salt
4 g crushed black pepper
2 g dried thyme
Lingonberry compote
250 g lingonberry
50 g sugar

Directions

Portion size: 350 grams
Yield from 20 portion recipe: 7.000 kg

Vegan

Allergens: gluten, pea
Menu labels: Lactose-Free, Dairy-Free, Vegan, Contains garlic, Contains allergens

Carbon footprint per portion (casserole 350 g and lingonberry compote 20 g): 0.2 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Mix together the cabbage strips, onions, oil, barley and pulled oats. Transfer into a greased GN containter (G/N 1/65). In a pot, bring the water to a boil and add the syrup, salt, vegetable bouillon powder and seasonings. Pour into the GN container and stir the mixture. Bake in the oven using the combination function (50% steam) at 160 °C for 50 minutes. Bake without steam for another 30 minutes.

Mix the sugar with the thawed lingonberries. Serve with the casserole.

Does your kitchen use the cold preparation method? The cold preparation recipe for the cabbage casserole with pulled oats can be found here.