Baked Cabbage With Cheese Crumb Topping Recipe

About this recipe

A delightful Jain-friendly baked cabbage dish layered with a creamy cheese sauce and topped with a golden, crispy crumb layer. Perfect for a satisfying dinner.

Ingredients

• 500 ml Mother Dairy Cow Milk
• 1 pc Cabbage Red
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 500 g Dairy Craft Unsalted White Butter
• 25 g Catch Compounded Hing Powder
• 500 g + 500 g Sambhojanam Singhara Flour And Kuttu Flour Combo
• 1 kg Puro Healthy Salt (Sendha Namak)
• 1 kg Nutty Yogi Oats Flour (Gluten Free)
• 200 g Go Cheese Pizza Mozzarella & Cheddar Diced Cheese
• 50 g The Select Aisle Bread Crumbs

Instructions

1. 1. Heat 4 tbsp of Oleev Olivana Natural Olive Oil in a saucepan over medium heat.
2. 2. Stir in 6 tbsp of Sambhojanam Singhara Flour And Kuttu Flour Combo and cook for 1-2 minutes until the mixture is smooth and slightly golden.
3. 3. Gradually add 2 cups of Mother Dairy Cow Milk, stirring constantly, and cook until the sauce thickens.
4. 4. Add a pinch of Puro Healthy Salt (Sendha Namak) to the sauce for seasoning.
5. 5. Remove from heat.
6. 6. Steam 2 cups of shredded cabbage for 10 minutes until tender but not mushy.
7. 7. In a greased baking dish, layer half of the steamed cabbage, followed by half of the sauce. Repeat with the remaining cabbage and sauce.
8. 8. Sprinkle 1/2 cup of Nutty Yogi Oats Flour evenly over the top.
9. 9. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the top is golden brown.
10. 10. Let the dish cool slightly before serving. Enjoy your Jain-friendly baked cabbage dish!