dinner · vegetarian · gluten-free
Charred cabbage with silky pumpkin cream
Dense cabbage wedges roasted hard with olive oil until crisp-edged and sweet, set on a smooth pumpkin purée enriched with reduced cream and a touch of vinegar.
- Time
- 50min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven, Blender or food processor.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Heat the oven to 230°C (450°F). Toss the cabbage with oil, salt and pepper and roast on a hot tray 25 minutes, turning once, until charred at the edges and tender.
-
2
Simmer the pumpkin covered in the stock until very soft, about 15 minutes.
-
3
Blend with the reduced cream and vinegar until very smooth. Season with salt.
-
4
Spread the warm pumpkin cream on plates, top with cabbage, and finish with olive oil, chili and pumpkin seeds.
