Wintry Pumpkin Stew with Red Cabbage and Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14 g | (47 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 58.8 μg | (98 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,679 mg | (42 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the dumplings
- 180 grams Pastry flour
- 1 tsp Baking powder
- 2 Tbsps freshly chopped parsley
- 100 milliliters milk
- For the stew
- 2 stalks Celery
- 4 carrots
- 400 grams Butternut squash (pulp)
- 4 Parsnips
- 1 onion
- 2 garlic cloves
- olive oil
- 1 tsp thyme
- 12 Prune
- 2 Tbsps Red currant jelly
- 200 milliliters Red wine
- 300 milliliters Vegetable broth
- 2 bay leaves
- 1 Tbsp Tomato paste
- 1 tsp Orange peel
- 1 splash Worcestershire sauce
Preparation steps
Preheat oven to 150°C (approximately 300°F)
Rinse and peel the vegetables. Cut the celery into rings. Chop the carrots, pumpkin and parsnip into small pieces.
Peel the onion and garlic and chop finely.
For the stew: In a roasting pan, sauté the celery, onion, garlic and herbs in 2 tablespoons of oil for about 5 minutes. Add the remaining ingredients and simmer for about 1 hour in the oven. Stir occasionally.
For the dumplings: Mix the flour with a pinch of salt, herbs and baking powder in a bowl. Make a well in the center and add milk and 3 tablespoons of oil. Knead into a smooth dough on a floured surface. Form into a strand of about 5 cm (approximately 2 inches) in diameter and cut 12 equal slices.
After 1 hour, add the stew and season with salt and pepper. Add the dumpling slices and cook covered for another 30 minutes.
Remove the lid and season again. Serve with a cabbage salad.
