John Myers
Pumpkin from Oven with Caraway White Cabbage
The perfect pumpkin from oven with caraway white cabbage recipe with a picture and simple step-by-step instructions.
- 1 small Sliced white cabbage
- 1 medium sized Chopped onion
- 2 tbsp Mild coconut fat
- 200 ml Fresh homemade vegetable broth
- 2 tbsp Caraway seed
- ************
- 1 medium sized Hokkaido pumpkin
- Good olive oil
- Pumpkin spice
- Remove the first 2 outer leaves from the cabbage, cut it in half, quarter it, cut out the stalk and then slice or slice it finely.
- Leave the chopped onion in the coconut oil (do not brown it) then add the cabbage, add the caraway seeds and fill up with the stock, stir everything well and cover with a lid. Let the whole thing simmer for a good 30-45 minutes.
- Now wash the pumpkin well and dry it again. Halve it, quarter it, then remove the seeds and cut into evenly thick slices. Put the oil on a baking sheet, spread the pumpkin slices on it and sprinkle with the pumpkin spice *, spread some more oil over it and put it in the oven for a good 30 minutes at 150 degrees (was not preheated)
- * We have the annual pumpkin exhibition again and there I buy this spice, which contains turmeric, curry, chilli, garlic, sea salt, pepper, sweet paprika, mustard flour, basil, fenugreek seeds, thyme, marjoram and nutmeg and everything Organic cultivation, a very spicy mixture that can be used for many dishes. Of course, you can make this mixture yourself.
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