Ingredients
-
3500 g cabbage strips
-
200 g diced onions
-
50 g rapeseed oil
-
400 g pearl barleywhole, pre-cooked
-
700 g pulled oatsNyhtökaura, 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.
