There's something very soothing in these numerous rustic casseroles. They're just the kind of thing I need when days grow shorter and colder and I wouldn't want to leave my bed at all. Unfortunately, this particular casserole is also one of those dishes that many Finns have learned to hate at school. All classics like that are something that I feel everyone should really try to cook themselves just once before judging. After all, if this isn't a comfort food I don't know what is.This time I was out of barley so I used the rice that has been standing in my food closet for years. Funnily, the casserole seemed dried and more crumbling than with barley. If I'll repeat the rice version I think I'll add some oat cream to the recipe or at least use porridge rice.
- 1 kg white cabbage
- 2 dl barley
- 2 dl soy crumble (TVP)
- 1 onion
- 1 tablespoon rape oil
- 1 tablespoon dark syrup (at least)
- garlic salt
- white pepper
- marjoram
- 2 tablespoons margarine
Cook the barley. Chop and sauté the cabbage to soften it up. Chop the onion and fry together with moistured soy crumble and spices. In an oven proof casserole, mix everything together and spread evenly. Top with margarine pieces. Stick into a 200°C oven until the surface has acquired some colour (at least half an hour). Avoid overcooking since that may also result a dry casserole.
Cabbage casserol is best enjoyed with lingonberry jam.
Nutritional values / 1415 g:
energy 1391 kcal
fat 51 g
protein 54 g
carbohydrates 177 g
fiber 51 g
No comments:
Post a Comment