A Kiribati pumpkin and cabbage bake enriched with canned meat, milk powder and lemon.
- Serves
- 6
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Ingredients
Quantities change with servings; cooking times stay the same.
Method
Heat the oven to 190°C and oil a medium baking dish.
Squeeze only excess water from the grated pumpkin.
Mix pumpkin, cabbage, corned beef, flour, milk powder, baking powder, lemon juice, salt and pepper.
Spread evenly in the dish and bake for 45–50 minutes until set and browned on top.
Rest 10 minutes before cutting and serving.
Chef’s notes
The mixture should be moist but not watery. Canned meat can be salty, so season only after tasting the mixture components.
Substitutions
Canned beef or another cooked canned meat can be used. Fresh milk can replace milk powder by reducing other moisture slightly.
Serve with
Fresh fish or a simple salad
Storage
Refrigerate for up to 2 days and reheat until thoroughly hot.
Allergens
Contains wheat and milk. Check canned meat for additional declared allergens.
Always Cook with Heart. Always!
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
