Red Cabbage with Pumpkin

Ingredients

• 1 Shallot
• 1 small red cabbage (ca. 1.2 kg)
• 2 tbsp Vegetable oil
• 150 ml fruity red wine
• 250 ml apple juice
• 1 bay leaf
• 1 cinnamon stick
• 150 g Hokkaido pumpkin flesh
• 4 tbsp balsamic vinegar
• 2 tbsp quince jam
• Salt
• pepper (from grinder)
• 2 tbsp pumpkin seeds

Instructions

1. 1.

   Peel and finely dice the shallot. Remove outer leaves from the cabbage, quarter it, cut out the stem, and slice into fine strips or shave. Heat oil in a pot, sauté cabbage and shallots. Add wine and juice, bay leaf and cinnamon stick. Bring to a boil and simmer on low heat for 1 hour, stirring occasionally and adding water as needed (about 300 ml).

2. 2.

   Wash pumpkin and cut into thin slices. Add to the cabbage mixture during the last ~15 minutes of cooking. Season with balsamic vinegar, quince jam, salt, and pepper; adjust spiciness. Sprinkle with pumpkin seeds before serving.