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Pumpkin cabbage with horseradish

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Ingredients for 4 servings:

  • 1 m.-sized pumpkin(s), e.g. Butternut or Hokkaido
  • 3 onions, diced
  • 40 g horseradish, fresh
  • 40 g sugar
  • 4 tbsp vinegar (red wine vinegar)
  • 60 g butter
  • 2 tbsp tomato paste
  • 200 g sour cream
  • salt and pepper
  • Vegetable broth, granular
  • curry powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

autumnal, spicy mix

Slice the pumpkin into strips, dice the onions, and peel and finely grate the horseradish. In a pan, brown the sugar until golden brown, deglaze with vinegar, add the butter, and let it foam. Briefly sauté the onions. Add the pumpkin strips and sauté for about 5 minutes. Stir in the tomato paste and sour cream, season with salt, pepper, vegetable stock powder, and curry powder, and cook for another 3 minutes. Finally, stir in the horseradish. Serve with roasted potatoes, duck breast or leg, or venison.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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