Cabbage Stewed with Pumpkin and Carrots
by Editorial Staff
Cabbage stewed with pumpkin and carrots is a healthy, easy-to-prepare, and fairly budget dish. Thanks to the addition of pumpkin, the cabbage is obtained with a light sweet note. The dish is tasty, satisfying and at the same time low in calories.
Cook: 45 mins
Servings: 4
Ingredients
- White cabbage – 300 g
- Pumpkin – 250 g
- Carrots (large) – 150 g (1 pc.)
- Onions (medium) – 150 g (2 pcs.)
- Salt – 0.5 teaspoon (to taste)
- Freshly ground black pepper (or a mixture of peppers) – 0.25 teaspoon (to taste)
- Vegetable oil – 30 ml (2 tablespoons)
For the filing:
- Fresh parsley – 3-4 sprigs
- Fresh dill – 3-4 branches
Directions
- Prepare the required ingredients. Peel and seed the pumpkin and rinse. Peel and rinse the onions and carrots.
- Chop the cabbage into thin strips. Grate the carrots on a coarse grater.
- Heat a frying pan, add vegetable oil, and layout cabbage with carrots. Pour in a little water (about 100 ml) so that it covers the bottom of the pan. Cover the pan with a lid and, stirring occasionally, simmer the cabbage over low heat for about 20 minutes, until half cooked (cooking time depends on the maturity of the cabbage).
- Cut the onion and pumpkin into small cubes.
- After the indicated time, add the chopped onion and pumpkin to the skillet.
- Add salt and ground pepper. Stir and continue to simmer the contents of the pan until the cabbage and pumpkin are fully cooked for 15-20 minutes (depending on the desired softness).
- If there is a lot of water left in the pan, cook the cabbage without a lid for the last 5 minutes to help the excess moisture evaporate.
- Cabbage stewed with pumpkin and carrots is ready. Rinse the dill and parsley, shake and chop. Divide the cabbage into bowls and sprinkle with chopped fresh herbs.
- Such cabbage can be served as an independent dish, or as a side dish!
Enjoy your meal!
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