Winter Pumpkin and Savoy Cabbage Chopping Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 Hokkaido pumpkin (se)
- 1 small savoy cabbage
- 1 onion (s)
- 500 g minced meat, mixed
- 1 cup cream
- 2 teaspoon garam masala
- 1 teaspoon cumin powder
- 2 teaspoons ras el hanout
- salt and pepper
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Halve the Hokkaido pumpkin, remove the seeds and cut the meat into bite-sized pieces that are not too thick. Halve the savoy cabbage, remove the stalk and cut into thin strips. Peel the onion and chop finely.
- Fry the onion in the oil in a deep pan until translucent. Add the spices and sweat for about 30 seconds, this intensifies the taste. Then add the minced meat and fry until it is a little browned.
- Add the pumpkin and fry briefly. Then deglaze with the cream. Simmer on a low heat for about 10 minutes until the pumpkin becomes softer. Only then add the savoy cabbage and simmer until it is also firm to the bite. Season with salt and pepper and serve.
- This goes well with couscous, rice or just bread.
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