Quince with Pumpkin-Leek Filling on Cabbage

Ingredients

• 2 quince
• 3 tbsp olive oil
• 3 tbsp butter
• 300 ml sweet white wine
• 3 tbsp honey
• Salt
• Pepper
• 350 g pointed cabbage
• 2 red bell peppers
• 1 onion
• 1 Garlic clove
• 150 g Mushrooms
• 200 ml vegetable broth
• 100 ml milk (3.5% fat)
• 200 ml whipping cream
• Nutmeg (freshly grated)
• 0.5 stalk leeks
• 200 g pumpkin flesh
• 50 g walnut kernels
• 2 tbsp freshly chopped parsley
• 100 g Gorgonzola cheese

Instructions

1. 1.

   Wash quines hot, scrub, halve and remove the core generously. Sear with cut side down in a pan with 1 tbsp oil and 1 tbsp butter. Add wine and honey, season, bring to boil once, then transfer to a baking dish and bake in preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 35 minutes.

2. 2.

   Clean cabbage, remove stem and slice into strips. Wash peppers, halve, deseed, cut into strips. Peel onion and garlic, finely dice. Clean mushrooms, slice and sauté in 1 tbsp butter, add peppers and cook for about 2 minutes, then set aside. Sauté onion and garlic in 1 tbsp oil until translucent. Add cabbage and briefly sauté. Pour in broth, milk and cream, season with salt, nutmeg and pepper, cover and simmer on low heat for 7 minutes.

3. 3.

   Clean leeks, wash and slice into thin rings. Dice pumpkin. Sauté both in another pan with 1 tbsp hot oil and 1 tbsp hot butter. Cover and cook for 5–7 minutes over medium heat, season with salt and pepper, then remove from heat. Roughly chop walnuts, mix in parsley, let cool slightly, crumble Gorgonzola into the mixture and stir.

4. 4.

   Take quines out of oven, fill each half with leek-pumpkin mixture. Switch oven to grill mode and gratinate for about 5 minutes until cheese lightly melts.

5. 5.

   Mix mushrooms and peppers into cabbage pan, optionally add more broth and adjust seasoning. Plate this mixture and place one gratinated quince half on top of each serving.