I propose to all gourmets to cook a very bright, unusual and delicious dish - stew with pumpkin and cabbage. I am sure that the food will definitely not leave you indifferent.
Photo of the finished dish Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Usually, many families cook the stew either on their own, or with potatoes or cabbage, but not everything is done in combination with pumpkin. However, today you will find an amazing recipe where the pumpkin will play the role of the first violin. This dish is simply a real delicacy for those people who value the combination of “simple-tasty-healthy”.
If you avoid using pumpkin in cooking, then in this dish, it is completely not felt. The products are mixed together to create one flavor harmony. The unique consistency of pumpkin and its characteristic flavor, combined with cabbage and meat, acquires a new, special taste and makes the dish unforgettable. However, I will not praise the food, it is better for you to try to cook it yourself in order to appreciate all the positive qualities! The only thing I want to warn you not to be tempted to add potatoes is to make this original version in order to enjoy the real taste and get the health benefits. Although you can add an unexpected twist to the dish, you can use spices like nutmeg, cloves, cinnamon, curry, thyme, rosemary, and herbs.
- Caloric content per 100 g - 187 kcal.
- Servings - 4
- Cooking time - 1 hour 20 minutes
Ingredients:
- Pork - 800 g (any other type of meat can be used)
- Pumpkin - 500 g
- White cabbage - 250 g
- Refined vegetable oil - for frying
- Carrots - 1 pc.
- Ground black pepper - 0.5 tsp or to taste
- Garlic - 4 cloves
- Tomato paste - 3 tablespoons
- Salt - 1.5 tsp or to taste
- Dry white wine - 200 ml
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Coriander - 1/3 tsp
- Hops-suneli seasoning - 1, 5 tsp
Cooking Pumpkin and Cabbage Stew
1. Strip pork from films and veins. You can trim the fat if you want. Rinse it under running water and pat it dry with a paper towel. Then cut into pieces about 5 cm in size. Do not chop them very finely, otherwise they may be very fry and dry.
2. Put the frying pan on the stove, add some oil and heat it up. When it starts to smoke, add the meat and fry quickly over high heat, turning it over several times so that it becomes golden brown. This option will allow the slices to retain all of the juice.
3. Prepare vegetables. Remove the top inflorescences from the cabbage, as they are usually dirty, rinse and chop finely. Peel carrots, pumpkin and garlic, wash and grate on a coarse grater. All vegetables must be dry.
4. In another skillet, sauté all vegetables in oil over medium heat. They should only become slightly golden in color.
5. In a pan with vegetables, add the pieces of fried meat and mix the ingredients.
6. Put all the herbs, spices and tomato paste there.
7. Stir the food again and add the wine. Boil, reduce the heat to very low, and simmer for about half an hour until the meat and vegetables are tender.
8. Serve the dish immediately after preparation. In addition, if you exclude meat from the recipe, or cut it more finely or twist it, then the dish can be used for fillings in pies and pies.
See also a video recipe on how to cook meat with pumpkin:
