Ingredients

Adjust Servings:

	545 g diced onions frozen
	1180 g cabbage strips
	1053 g Härkis broad bean strips natural
	147 g rapeseed oil
	60 g dark syrup
	25 g vegetable bouillon powder (no gluten or cellery)
	2 g dried thyme
	4 g crushed black pepper
	13 g iodised salt
	1,265 l water

Nutritional information

484 kJ / 116 kcal

Energy

7,41 g

Fat

0,63 g

Saturated Fat

4,21 g

Carbohydrates

1,15 g

Fibre

7,55 g

Protein

0,88 g

Salt

Oven-braised broad bean strips

Ingredients

545 g diced onions
frozen
1180 g cabbage strips
1053 g Härkis broad bean strips natural
147 g rapeseed oil
60 g dark syrup
25 g vegetable bouillon powder (no gluten or cellery)
2 g dried thyme
4 g crushed black pepper
13 g iodised salt
1,265 l water

Directions

Portion size: 200 grams
Yield from 20 portion recipe: 4.000 kg

Vegan

Allergens: pea
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Allergens

Carbon footprint per portion (broad bean strips 200 g and mashed potatoes 250 g): 0.4 kg CO2-eq.

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

Instructions

Measure into a GN container the onion, cabbage, broad bean strips, rapeseed oil, syrup and seasonings. Stir together.

Add the water and bake at 160 °C for 30 to 40 minutes, until the cabbage has softened and the ingredients have browned slightly. Stir midway through and add water if needed. Serve with mashed potatoes.

NOTE! This recipe is also suitable for cold preparation. Remember to pay attention to the temperature of the ingredients when using the cold preparation method.