Ingredients

Adjust Servings:

	2220 g cabbage strips
	265 g diced onions frozen
	33 g crushed garlic canned
	89 g rapeseed oil
	0,65 l water
	340 g dried ground broad beans
	13 g vegetable bouillon powder (no gluten or cellery)
	2 g dried thyme
	2 g dried marjoram
	7 g paprika powder
	220 g diced pickled cucumber
	4,5 dl oat cooking cream 15% gluten free
	310 g tomato paste
	16 g iodised salt
	2 g crushed black pepper

Nutritional information

360 kJ / 86 kcal

Energy

4,04 g

Fat

0,29 g

Saturated Fat

7,39 g

Carbohydrates

2,66 g

Fibre

3,60 g

Protein

0,70 g

Salt

Georgian cabbage casserole

Name: Georgian cabbage casserole
Yield: 20
Ingredients: cabbage strips: 2220 g; diced onions: 265 g; crushed garlic: 33 g; rapeseed oil: 89 g; water: 0,65 l; dried ground broad beans: 340 g; vegetable bouillon powder (no gluten or cellery): 13 g; dried thyme: 2 g; dried marjoram: 2 g; paprika powder: 7 g; diced pickled cucumber: 220 g; oat cooking cream 15% gluten free: 4,5 dl; tomato paste: 310 g; iodised salt: 16 g; crushed black pepper: 2 g

Ingredients

2220 g cabbage strips
265 g diced onions
frozen
33 g crushed garlic
canned
89 g rapeseed oil
0,65 l water
340 g dried ground broad beans
13 g vegetable bouillon powder (no gluten or cellery)
2 g dried thyme
2 g dried marjoram
7 g paprika powder
220 g diced pickled cucumber
4,5 dl oat cooking cream 15% gluten free
310 g tomato paste
16 g iodised salt
2 g crushed black pepper

Directions

Portion size: 215 grams
Yield from 20 portion recipe: 4.300 kg

Vegan

Allergens: no allergens
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Garlic

Carbon footprint per portion (casserole 215 g and barley/oats 195 g): 0.3 kg CO2-eq.

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

Instructions

Heat the rapeseed oil in a pot and add the cabbage, diced onions and garlic. Saute for a moment.

Add water and simmer for approximately 15 minutes, stirring occasionally.

Rinse the ground dried broad beans in a sieve and add into the pot. Add the rest of the ingredients and keep stirring for a moment.

Distribute into GN 1/1 containers so that each container gets a little liquid. Bake at 160 °C for approximately 50 to 60 minutes, until the surface has browned a little and the broad beans have softened. Serve with oat fraiche as well as boiled potatoes, barley or oats.