If you were thinking we were done with pumpkin posts, think again! We made this one a few weeks ago and got sidetracked with other posts…but we’re returning to this today! For this meal, we borrowed the base idea from our Pork and Apple Haluski Recipe, and then we altered it by vegetarianifying (that’s a word, right?) it and infusing it with fresh pumpkin instead of the apples. That said, you can always add in some sausage or bacon if you prefer to double-anti-retro-unvegetarianify your dish.
Time: 35 Minutes
- Fresh Pumpkin
- Green Cabbage
- Onions. We used a mixture of scallions and red onion
- Black Pepper
- Egg Noodles
- Optional: Cheese to top everything. A salty or earthy choice like feta, chevre, or emmentaler would work really well.
- Break Down your Pumpkin, slice it into wedges, cut the skin off, and slice your wedges into thin cross-sections.
- Cube your cabbage, and slice your onion and scallions.
- Begin to boil a pot with water., and heat up some butter in a large pan.
- Add your cabbage and onions to your butter pan, and sautee for about 5-10 minutes until they soften. Then, add your pumpkin (and maybe a little more butter) and continue to sautee.
- As your veggies continue to cook, add your noodles to the boiling water, and cook those. When soft, drain, and set aside.
- Add a bunch of black pepper to your veggies, and sautee until your cabbage browns, your onion caramelizes, and your pumpkin softens. You may want to add a little water to steam as this goes.
- When your veggies are done, add your cooked noodles, and stir to combine. Cook until everything is hot.
- Plate, devour, and enjoy!