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)

And so it goes:

• 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! 🔥🌶️