White cabbage casserole with green spelt and cream cheese

Ingredients for 6 servings:

• 250 g green spelt, crushed
• 1 liter vegetable broth, strong
• 2 bay leaves
• 3 tbsp margarine
• 1 large onion(s), diced
• 1 bulb(s) of Chinese garlic or 4 cloves of garlic, finely diced
• oregano
• Thyme
• Harissa
• Vegetable broth, instant
• 750 g white cabbage, cleaned and cut into not too thin strips
• 1 can tomato(s) (Pizza tomatoes)
• 2 tbsp tomato paste (no ketchup!)
• 200 g double cream cheese
• 6 tbsp milk
• 1 tbsp breadcrumbs

Instructions

Working time approx. 25 minutes; Rest time approx. 1 day 16 hours; Total time approx. 1 day 16 hours 25 minutes

Bring the vegetable stock to a boil, stir in the braised beef and bay leaves, bring to a boil, and let it swell for about 40 minutes. Heat 1 tbsp of margarine, sauté the diced onion and garlic, heat the oregano, thyme, and harissa briefly, and add to the green spelt with the grated cheese. Season again to taste. Heat 1 tbsp of margarine, sauté the white cabbage, add the pizza tomatoes, tomato paste, and a little instant vegetable stock, and sauté for about 25 minutes. Preheat oven to 180°C (fan). Grease a baking dish with the remaining margarine and alternate layers of the green spelt mixture and cabbage. Mix the cream cheese with the milk until smooth, pour over the casserole, and sprinkle with breadcrumbs. Cooking time: about 30 minutes, then let stand in the switched-off oven for a good 10 minutes.