Pumpkin Wort with Lemon and Almond Milk
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 dash oil, etc.
- 2 small onions, cut into half rings, approx. 150 g
- 350 g white cabbae, finely sliced
- 300 g Hokkaido pumpkin (se), diced approx. 1 x 1cm
- 150 ml almond milk (almond drink)
- 1 small lemon (s), squeezed
- 1 small red pepper (s), finely diced
- salt and pepper
- 1 tablespoon, heaped coconut blossom sugar, alternatively brown sugar
Print Recipe
Pin Recipe Instructions
- In a non-stick pan with a lid, heat the oil and brown the onions. Then put the white cabbage on top, season with salt and fry with the lid closed. Mix vigorously after about five minutes. Let the condensed water flow out of the lid and onto the food. Let the cabbage roast for approx. 5 - 10 minutes, roasted aromas can also develop here. Then place the pumpkin cubes on the cabbage and simmer again for a few minutes with the lid closed. Stir, pour in the almond milk, lemon and coconut blossom sugar and stir vigorously. Lower the temperature and let it cook until it is firm to the bite. About two minutes before the end, put the diced paprika on top and turn off the stove. Let it steep for a few minutes with the lid closed. Stir, done. Possibly add salt or pepper.
- For some GAT people this is only 1 serving
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