Today we ate sautéed pumpkin and cabbage as part of lunch. I was so happy because I picked the cabbage and chive from my own, organic container garden!
– 1 lb pumpkin cubed
– 1 small cabbage, shredded
– 1 stalk chive
– salt to taste
– oil to sauté
Coat a frying pan with oil and add cabbage, pumpkin, chive and salt. Cover and cook on very low heat until pumpkin is cooked.
Served with pasta and butter bean stew.