From the oven straight to the heart! Our one pot miracle is here:
Bean and cabbage casserole with a crispy panko-chilli crunch crust. 🌶️
Easily enough for 2-3 connoisseurs:
- 1x can of white giant beans (480g)
- 1x seasonal cabbage (pointed cabbage, broccolini, chard, savoy cabbage)
- 4-5 cloves of garlic
- 1x medium onion
- 250 - 300g whipped cream (the more sauce you want)
- approx. 50g panko (breadcrumbs)
- 1 tbsp butter (+ olive oil)
- 1-2 tbsp Spicy Chili Crunch
- Pecorino/provolone (optional)
ZUBEREITUNG
- Preheat the oven to a comfortable temperature of 200° (top/bottom heat).
- Fry the panko in a little butter and olive oil until golden brown and process the Spicy Chili Crunch into a crispy mixture. (pour into a bowl)
- Chop onions, garlic and cabbage into small pieces. Sauté everything in olive oil in a pan and add the beans. (salt a little)
- Pour cream over it and mix everything lovingly and combine in a baking dish (30x25cm).
- Sprinkle pecorino & provolone on top
- Place the casserole in the oven and bake for about 20 minutes until the crust is golden brown.
- Then sprinkle with the Spicy Panko mixture. Serve, marvel and enjoy!
- Tip: For an extra spicy flavor experience, add more chili crunch to the crust! 🔥🌶️