White cabbage and pumpkin vegetables

Ingredients for 4 servings:

• Oil for sautéing
• 1 onion(s)
• 20 g smoked salt
• 600 g white cabbage, cut into fine strips
• 2 small Hokkaido pumpkins, each approx. 8 cm in diameter
• ¼ liter vegetable broth
• 4 stalks lovage, fresh, chopped
• 3 allspice berries
• 1 bay leaf
• 1 dashes lemon juice
• nutmeg
• Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

hearty side dish

Dice the onion, sprinkle with half of the smoked salt, and sauté in oil. Dice the pumpkin and add it to the pot along with the white cabbage strips. Cover and sauté, stirring occasionally. When the vegetables have reduced in size by about 20%, add the remaining smoked salt, pour in the vegetable stock, and add the seasonings. Simmer over medium heat until the vegetable stock is completely absorbed. Season to taste with a squeeze of lemon juice and, if desired, nutmeg. Sprinkle with shavings of very mature Parmesan cheese to serve. Serve with mashed potatoes, boiled potatoes, or polenta.