We have a surplus of cabbage, leftover from last Saturdays cabbage salads. Part of the solution was to prepare stew out of them, but there are still so much left! Next plan is to make sauerkraut out of them, but lets see if I find time to do that.

Notes:

  • Oat cream + tomato puree makes a good base for sauce. Tomato puree by itself adds rich tomato flavor, but it’s bit bitter. Oat cream takes the edge off and as a result you get smooth taste.
  • Capers are great addition to stew, where overall taste is otherwise mild but yummy.

Bean Cabbage Casserole
 
Ingredients
  • 200g celery, sliced
  • 200g parsnip, sliced
  • cabbage, chopped
  • red cabbage, chopped
  • 2 onions, chopped
  • 2 cans of kidney beans
  • 2 dl oat cream
  • 1 small can of tomato puree
  • 2 tbsp capers
  • white pepper powder
  • sea salt
  • some bay leaves
  • sugar
Instructions
  1. Mix all ingredients in casserole with a lid
  2. Cook 2 hours in 200C

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