Quick vegan winter pan

Ingredients for 4 servings:

• 400 g pumpkin flesh, e.g. B. Hokkaido pumpkin
• 350 g cabbage, e.g. white or pointed cabbage
• 350 g mushrooms
• 1 ½ large onions
• 6 tomatoes, dried in oil
• 2 medium-sized garlic cloves
• 2 small chili peppers
• Olive oil for frying
• ½ lemon(s), juice
• salt and pepper
• Paprika powder, sweet
• 1 pinch(s) of sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Finely dice the onions. Slice the cabbage and pumpkin into thin strips. Quarter the mushrooms. Dice the sun-dried tomatoes and finely chop the chilies. Squeeze the lemon. Heat olive oil in a large pan and fry the onions for 1-2 minutes. Add the cabbage strips and fry for another 2-3 minutes, stirring occasionally. Add the pumpkin, stir, and simmer for 2-3 minutes with the lid closed. Add the mushrooms, sun-dried tomatoes, and chopped chilies. Press in the garlic cloves and mix everything well. Simmer for another 5 minutes with the lid closed, stirring occasionally. Finally, season to taste with lemon juice, salt, pepper, paprika, and sugar.