Pillars of the autumn kitchen: Hokkaido, potatoes, onions and cabbage. Most beautiful aroma layer by layer: mustard cream combines the autumn vegetables.
Ingredients for 4 servings
• 500 g white cabbage
• 700 g Hokkaido pumpkin 1 onion, (300 g)
• 1 tbsp. Caraway seed
• 30g pumpkin seeds
• 400g waxy potatoes
• 30 g butter
• 50 g rough mustard
• 300ml whipping cream
• Salt, Pepper
• 4 tbsp. pumpkin seed oil
Time 35 min: plus cooking time 1 hour
Preparation
1. Cabbage cleans, remove outer leaves. Cabbage cross cut into 1.5 cm thick slices, let the discs while quite possible. Clean pumpkin and remove the seeds with a spoon. Pumpkin, cut crosswise into columns 10-12. Cut onion into thin strips. Roast caraway seed without fat in a non-stick pan until fragrant. Roast pumpkin seeds in the same pan until they crack and are lightly toasted, then press lightly in a mortar. Peel potatoes and cut or slice into thin slices.
2. Put butter in a cast iron pot, melt. 50 g potatoes with the onions simmer over medium heat for 3-4 minutes. Cumin and mustard, stir. Fill with cream and 350 ml of water and bring to the boil, season with salt and pepper. Laying pumpkin and cabbage in layers in the pot, season with salt and pepper. Remaining potato slices next to each other tightly on the vegetables, season with salt. Stew covered in a preheated oven at 200 degrees (gas 3, convection 45-50 minutes at 180 degrees) on the 2nd shelf from the bottom 55 minutes to cook. Stew sprinkled with some pumpkin seeds to serve. Serve remaining pumpkin seeds and pumpkin seed oil.
Nutritional information per serving: 555 kcal
• 11 g protein
• 43 g fat
• 27 g carbohydrates
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