Black cabbage and pumpkin … colours and vegetables!

Winter time, still …

What about a warm second dish with just healthy vegetables?

Black cabbage … very common in Tuscan dishes, a bit bitter but nice just because of its character.

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And pumpkin! Yes it’s Carneval …

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So let’s start cooking them separately … For the cabbage just water (add the cabbage when the water’s boiling), for the pumpkin first a red onion with some garlic to be dried a bit in the sauce pan with some oil (always extra virgin), before adding the “orange”…

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The pumpkin has to become soft (test it with a fork, if it’s still too hard wait, and it has to loose a bit of water too).

The cabbage as well, you will see, from hard big leaves, it will get softer (again, not too soft, but a bit yes, see the differences in the pictures?).

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When the cabbage is cooked just cut it in smaller pieces and then add it to the pumpkin, so that the two could get well married together.

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Stirr.

Add a bit of water (just a very tiny bit) and some cous cous.

It will take a few more minutes, just the time for the cous cous to cook.

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Go on stirring just a few seconds, paying attention not to burn anything. But all the remaining water has to evaporate.

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Ok …

Now you are free to see what spices you prefer to add.

Ginger, some chili … your taste!

And don’t forget extra virgin olive oil (if you wish even some fresh garlic too, cut in tiny small pieces or smashed).

And ENJOY!!!

I advise you to try it even cold the day after or in the same evening (if you prepare it lunch time).

It’s really tasty!

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The bitter of the cabbage with the sweet of the pumpkin …

Remember the opposites attract each other!

 

See you next!!!

 

Thanks

 

Barbara

 

 

 

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