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