Paprika with cabbage filling
Paprika with cabbage filling is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Shallot
- 2 Garlic cloves
- 100 g mushrooms
- 1 red bell pepper
- 150 g pumpkin flesh (e.g., muskmelon pumpkin)
- 350 g red cabbage
- 3 tbsp Rapeseed oil
- 50 ml dry white wine
- 300 ml Vegetable broth
- 1 tbsp honey
- Salt
- black pepper (freshly ground)
- ground coriander
- pinch of cumin
- 4 orange bell peppers
Instructions
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1.
Peel and finely dice the shallot and garlic. Clean the mushrooms and slice them. Wash, clean, and roughly cube the red bell pepper about 1 cm. Dice the pumpkin flesh similarly. Remove the stem from the cabbage and finely shred it.
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2.
Preheat the oven to 200°C (390°F) with upper and lower heat.
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3.
Heat the oil in a pan and sauté the shallot and garlic until translucent. Briefly brown the mushrooms, then add the bell pepper, pumpkin, and cabbage pieces. Deglaze with white wine and pour in the broth. Bring to a boil over high heat for about 5 minutes. Season generously with honey, salt, pepper, coriander, and cumin. Strain the vegetables through a sieve and catch the liquid. Pour the strained mixture into a baking dish.
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4.
Wash the orange bell peppers, cut off the tops, remove the white membranes and seeds, and fill them with the vegetable mixture. Replace the tops and place the filled peppers back in the baking dish. Bake for 20-25 minutes until the peppers are tender.
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5.
Serve with, for example, mashed potatoes.
