Braised cabbage with pumpkin

Description

Often in autumn and winter, I cook braised cabbage with pumpkin. This delicious side dish can be eaten as a separate dish or serve it with meat.

Ingredients

Cabbage

500 g
Pumpkin

300 g
Carrots

1 piece
Onion

1 piece
Garlic

3 tooth
Bay leaf

2 piece
Tomato paste

1.5 Tbsp
Water

100 ml
Vegetable oil

50 ml
A mixture of spices
Salt
Black pepper

Cooking

Shred the cabbage with a knife.

Cut the pumpkin in cubes of about 1-1.5 see

Carrots to grate, julienne chop the onions and mince 2 cloves of garlic. In the frying pan, sunflower oil, onion, garlic, fry until garlic aroma. Then add the carrots. After 5 minutes add pumpkin, stir and cook for 5-7 minutes. Stir garnish with a spatula.

Add to the pan the cabbage.

Diluted with water tomato paste and pour into the pan. Also add Provencal herbs and pepper. The pan cover with a lid and simmer the cabbage for 15 minutes over low heat. At the end open the cover, add the Bay leaf, salt and squeeze the garlic.