Cabbage And Butter Bean Bake Recipe

About this recipe

A hearty and satisfying Jain-friendly casserole featuring tender cabbage, creamy butter beans, and a golden bread topping. Perfect for a wholesome dinner solution.

Ingredients

• 1 kg Cabbage 1 Kg
• 700G Perello Judion Butter Beans, 700G
• 6 X 1 L Candia Just Milk Semi Skimmed
• 200G Mergulo Original Plant-Based Butter
• 50G Pepper Black Ground BWFO
• 70G Natco Ground Cumin, 70G
• - Tata Salt
• 500 G Brown & Polson Cornflour

Instructions

1. 1. Cut the head of cabbage into quarters and boil in salted water until tender, about 10 minutes. Drain and set aside.
2. 2. In a separate pot, combine 1 can of butter beans, 1 can of milk, 2 tablespoons of butter, a pinch of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a gentle boil.
3. 3. Dissolve 2 tablespoons of cornstarch in 1/2 cup of water and stir it into the bean mixture. Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth, about 3-5 minutes.
4. 4. In a casserole dish, layer half of the boiled cabbage, followed by half of the bean mixture. Repeat with the remaining cabbage and bean mixture.
5. 5. Cut 4 slices of buttered bread into cubes and spread them evenly over the top of the casserole.
6. 6. Bake the casserole in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the bread cubes are golden brown and crispy.
7. 7. Remove from the oven and let it cool slightly before serving. Enjoy your Jain-friendly cabbage and butter bean bake!