Pumpkin stuffed with pointed cabbage and minced meat

Ingredients for 2 servings:

• 1 pumpkin(s) for filling (e.g. Jester, small Hokkaido, etc.)
• 300 g minced meat, mixed or just minced beef
• 300 g pointed cabbage
• 2 onions
• 1 clove(s) garlic
• 125 g feta cheese
• 1 tbsp thyme leaves, fresh
• 1 tbsp tomato paste
• 1 tsp vegetable broth, instant
• 100 ml water, boiling
• some oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

Wash the pumpkin and remove the stem. Halve the pumpkin and scrape out the seeds with a spoon. Season the inside of the halves with salt and pepper and rub with 3-4 tablespoons of oil. Assemble and pre-cook in a preheated oven at approximately 180°C (top/bottom heat) for approximately 30 minutes. Meanwhile, finely slice the trimmed pointed cabbage, dice the onions, finely chop the garlic, and pick the thyme leaves. Heat 2 tablespoons of oil in a pan and sauté the diced onions. Briefly sauté the garlic, add the minced meat, and fry over medium heat for approximately 4-6 minutes, breaking it up as you go. Stir in the tomato paste, thyme leaves, and vegetable stock. Add the pointed cabbage and boiling water, and mix everything well. Simmer for 10 minutes and season well with salt and pepper. Fill the pumpkin halves with the minced meat mixture and continue baking for approximately 20-30 minutes. Ten minutes before the end of the cooking time, spread the crumbled feta cheese over the pumpkin halves. Note: Every oven bakes differently, so the baking time may vary slightly.