Cabbage from Hokkaido pumpkin

  • ½ Hokkaido pumpkin
  • 1 onion
  • 2 tablespoons flour
  • butter
  • sugar
  • vinegar
  • cumin
  • salt

First peel Hokkaido pumpkin, get rid of the seeds and grate or cut into narrow strips. Put finely chopped onion to the pan and fry it in the butter. Then sprinkle with two tablespoons of flour and add pieces of pumpkin Hokkaido. Season the mixture with salt and caraway seed. Then baste the Hokkaido pumpkin and simmer, but you must keep in your mind that cabbage from Hokkaido pumpkin softens very quickly, so you need to turn off the stove at the right time. Then add vinegar and sugar to taste. You can grade in the cabbage from Hokkaido pumpkin sour apple or chopped dill.