Braised Vegetables with Turmeric and Savoy Cabbage Orange Scented

Servings: 4
Prep time: 20
Cooking time: 20
  • - 400 g of white broccoli rabe
  • - 400 g of pumpkin
  • - 12 leaves of cabbage
  • - 1 onion
  • - 2 cloves of garlic
  • - 15 g of dried mushrooms
  • - 1 red pepper
  • - 1 teaspoon of turmeric
  • - 1 teaspoon orange zest
  • - Extra-virgin olive oil
  • - salt
  • - pepper
  • - orange
  1. Soak the mushrooms in a cup of warm water.
  2. Finely chop together the onion, garlic and pepper, then stir in 2 tablespoons of olive oil and brown them gently in a pan with a lid for about 10 minutes. Now add the turnips, peeled and diced, salt and continue for another 10 minutes, always with the lid on.
  3. Peel, meanwhile, the pumpkin and reduce it into small cubes like the broccoli rabe; drain and chop the mushrooms. Then add the pumpkin rabe, mushrooms, turmeric, ground pepper and a pinch of salt and cook for a few minutes without the lid, then cover again and cook for 15-20 minutes, adding a little water if necessary.
  4. Blanch the cabbage leaves in boiling water for 5 minutes, drain in ice water to maintain the bright color. Pat dry and cut it into thin strips, discarding the central coast. Season with a pinch of salt, freshly ground pepper, orange zest and then toss in an oiled pan for 5 minutes over high heat.
  5. Place the mixture of vegetables in the dishes, surround them with the cabbage and decorate with a few thin slices of orange.