Salad of stewed pumpkin, quince and Chinese cabbage
6 servings
60 minutes
Salad of stewed pumpkin, quince, and Beijing cabbage is a refined combination of tenderness and freshness. This recipe has roots in Russian cuisine, where pumpkin is traditionally used in the autumn-winter period. Quince adds a delicate sourness to the dish, while cream softens it, creating a harmonious balance of flavors. Garlic adds spiciness, and Beijing cabbage refreshes the overall composition. This dish is especially suitable for serving in cold weather when one craves warming and aromatic food. Such a salad can be used as an independent dish or as an original garnish for meat and fish dishes. It is not only beautiful to look at but also rich in vitamins, making it an ideal choice for those striving for healthy eating.
1
Prepare pumpkin and quince.
2
Cut the pumpkin into several pieces.
- Pumpkin: 1 kg
3
Remove the seeds with a spoon.
- Pumpkin: 1 kg
4
Clean.
- Pumpkin: 1 kg
5
Cut into small pieces.
- Pumpkin: 1 kg
6
Pour vegetable oil into the pan.
- Vegetable oil: 50 ml
7
Put the pumpkin in the heated pan.
- Pumpkin: 1 kg
8
Peel the garlic.
- Garlic: 4 cloves
9
Slice and add to the pumpkin.
- Garlic: 4 cloves
10
Salt and simmer covered.
- Herb salt: 1 teaspoon
11
Meanwhile, cut and remove the seeds and cores from the quince.
- Quince: 1 piece
12
Cut it into small pieces like you do with pumpkin.
- Quince: 1 piece
13
Add quince to the pan with pumpkin and stir.
- Quince: 1 piece
14
Add cream.
- Cream: 150 ml
15
Stir and simmer together under the lid until al dente.
16
Chop the cabbage in a way that is convenient for you.
- Napa cabbage (pak choi type): 200 g
17
Put in a salad bowl.
18
Add the cooked pumpkin and quince to the bowl with cabbage.
- Pumpkin: 1 kg
- Quince: 1 piece
19
Chop the parsley leaves.
- Parsley: 3 sprigs
20
Add greens to the salad.
- Parsley: 3 sprigs
21
Mix everything.
22
Portion out and serve at the table.
