Pumpkin Ragout with Cabbage and Mushrooms
by Editorial Staff
In pumpkin season, be sure to make an original stew from it with the addition of white cabbage, tomatoes, carrots, and onions. Add mushrooms and garlic for a more interesting taste and aroma. The stew turns out to be light, healthy, and dietary.
Ingredients
- Pumpkin – 250 g
- White cabbage – 150 g
- Champignons – 100 g
- Tomato – 1 pc.
- Carrots (small) – 1 pc.
- Bulb onions – 0.5 pcs.
- Garlic – 1 clove
- Water – 200 ml
- Sugar – a pinch (as needed)
- Salt – 2 pinches (to taste)
- Vegetable oil – 30-40 ml (2-3 tablespoons)
Directions
- Prepare the required ingredients.
- Peel the champignons from damage and refresh the slices on the legs and cut into thin slices.
- Cut the peeled onion into thin quarter rings. Cut the peeled carrots into a semicircle. Peel and chop the garlic.
- Cut the cabbage into large pieces.
- Peel the pumpkin, remove the seeds and loose parts. Cut the pumpkin and tomato into medium pieces.
- Heat a skillet with oil over medium heat. Put onion and garlic and fry until light translucency, 1-2 minutes. Then add the carrots, stir and fry for another 1 minute.
- Add cabbage to the skillet.
- Stir and fry quickly (20-30 seconds).
- Add the chopped mushrooms and sauté lightly (1 minute). Add a couple of pinches of salt.
- Send the pumpkin and tomato to the pan. If the tomato is very sour, add a pinch of sugar. And so the pumpkin will give a light sweetness to the dish.
- Pour in water and bring to a boil. Simmer over low heat for 15-20 minutes, until the pumpkin is soft.
- Delicate and juicy pumpkin ragout with cabbage and mushrooms is ready.
- Serve immediately.
Enjoy your meal!
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