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

	3 l Water
	200 g Dark syrup
	50 g Vegetable bouillon powder
	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

Name: Cabbage casserole with pulled oats
Yield: 20
Cuisine: Finnish
Ingredients: Cabbage strips: 3500 g; Diced onions: 200 g; Rapeseed oil: 50 g; Pearl barley: 400 g; Pulled oats: 700 g; Water: 3 l; Dark syrup: 200 g; Vegetable bouillon powder: 50 g; Crushed garlic: 30 g; Iodised salt: 8 g; Crushed black pepper: 4 g; Dried thyme: 2 g; Lingonberry: 250 g; Sugar: 50 g

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
3 l Water
200 g Dark syrup
50 g Vegetable bouillon powder
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
Menu labels: Vegan, Dairy-Free, Contains garlic

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.

Cold preparation instructions

Mix together the cabbage strips, onions, oil, barley and pulled oats. Transfer to a GN container. Mix together the water, syrup, salt, vegetable bouillon powder and seasonings. Pour over the cabbage 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.

During cold preparation, the temperature of the food before heating must stay under +6°C.

The cold preparation recipes were developed by the municipality of Tuusula based on Climate Friendly Veggie Food recipes.