Pumpkin and red cabbage?

It’s always an adventure to cook something with the leftovers of the fridge. I decided two days before going back for a refill.

Thus, today’s menu is a combination of pumpkin and red cabbage and some frozen meatballs, tomorrow a pasta with preroasted tomatoes, onion, garlic and chili.

Chop 400 grams of a leftover pumpkin in cubes of 2 cm. Chop 400 grams of a leftover red cabbage in irregular pieces. Add 4 chopped garlic cloves, 1 chopped chili, 1 tablespoon of dried thyme, salt and a drizzle of olive oil. Bake in the oven at 180° for 40- 60 mins. Stir now and again. Add the defrosted meatballs. Bake for another 10 mins. Spread a leftover of ricotta cheese and bake for another 10 mins.

Enjoy a candle light dinner with your beloved, not only today but every evening. ❤


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