4-6 servings

Two grannies, both coincidentally called Martha are the heroes of our cabbage casserole, supplying advice on the recipe. We just updated the traditional swished cucumbers by seasoning them with fresh mint – and so was born mojito cucumbers - cabbage casserole’s new best friend!

prep time 30 min min, passive time h


  • 1 pack of Pulled Oats® Nude
  • 1 onion
  • 600 g white cabbage
  • 2 dl frozen mushrooms (boletus, funnel chanterelles...)
  • or
  • 1 tin of champignons
  • 1½ dl of crushed barley groats
  • 5 dl of veg stock
  • 2 tbsp of syrup
  • Salt
  • white pepper
  • Oil for frying
  • ½ dl Breadcrumbs
  • 50 g butter
  • 1 cucumber
  • 1½ tbsp White wine vinegar
  • 2 tsp sugar
  • 1 tsp Salt
  • Finely chopped mint
  • A few lime slices
  • A few lime slices


  1. Preheat oven to 175–200°C.
  2. Chop the onion and cabbage. In a large non-stick pan, cook them in oil on lowmedium heat for five minutes. Stir in the defrosted and chopped mushrooms and the barley groats. Cook for a few minutes and then add the syrup and enough vegetable stock to cover the ingredients. Simmer for 20 minutes, stirring frequently, until the barley groats swell. Taste and add salt and ground black pepper, as needed.
  3. Fry the Pulled Oats® in a pan with oil. Season with salt and white pepper. Combine the Pulled Oats® and the cabbage mixture into a greased casserole dish. Check that there is enough liquid (the ingredients should almost be covered). Sprinkle the breadcrumbs over and add some knobs of butter. Bake for two hours, until the barley is tender. Reduce the heat if the surface browns too much.
  4. Cut the cucumber into thin slices and put into a jar (with a lid). Combine the vinegar, sugar, salt and chopped mint. Add to the cucumber slices and mix well.

Categories: Everyday food, Lactose-free, Main Dish, Milk-free, Nordic, Stews, Vegan, Vegetarian

In this recipe we used: Pulled Oats® Nude

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