Stewed Pumpkin, Quince, and Napa Cabbage Salad
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
6
Description
This is a very autumnal recipe, but it is even more relevant in winter. This salad can be used as a side dish or as an appetizer, which is very convenient. It is served warm. To add a touch of zest, it can be dressed with orange sauce or orange pulp and drizzled lightly with juice, but this is optional. The cream combined with garlic, as well as the oil used for cooking, provide quite a bit of sauce that serves as a dressing.
Ingredients
- Pumpkin - 2 lbs
- Quince - 1 piece
- Napa Cabbage - 7.1 oz
- Cream - 5 fl oz
- Vegetable Oil - 1 fl oz
- Flower Salt - 1 teaspoon
- Garlic - 4 cloves
- Parsley - 3 sprigs
Step by Step guide
Step 1
Prepare the pumpkin and quince.
Step 2
Cut the pumpkin into several pieces.
Step 3
Remove the seeds with a spoon.
Step 4
Peel it.
Step 5
Cut into small pieces.
Step 6
Pour vegetable oil into a frying pan.
Step 7
Place the pumpkin in the heated frying pan.
Step 8
Peel the garlic.
Step 9
Slice it and add to the pumpkin.
Step 10
Salt and stew covered.
Step 11
Meanwhile, cut and remove the seeds and cores from the quince.
Step 12
Cut it into small pieces, just like the pumpkin.
Step 13
Add the quince to the frying pan with the pumpkin and mix.
Step 14
Add the cream.
Step 15
Stir and stew together covered until al dente.
Step 16
Cut the cabbage in a way that is convenient for you.
Step 17
Place it in a salad bowl.
Step 18
Add the cooked pumpkin and quince to the bowl with the cabbage.
Step 19
Chop the parsley.
Step 20
Add the herbs to the salad.
Step 21
Mix everything together.
Step 22
Serve in portions.
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