3WholePeppers (red, green, yellow)one of each, sliced thin
1WholeSweet Onionsliced thin
1PkgMushrooms (small)sliced thin
12OzCanned Pumpkin Pureeorganic puree best
½TspTurmeric
1TbspFresh Gingergrated
¼CupPickled Ginger
1 HandfulPumpkin Seedstoasted
Instructions
Preheat oven to 400°F.
Place foil over a baking sheet.
Wash and remove first 2 layers of red cabbage leaves and discard.
Keep the cabbage core intact while using a long sharp knife to cut down into the cabbage to create cabbage steaks; keeping the core intact.
Place the red cabbage steaks onto the foiled pan. Cover with Olive Oil, salt and pepper.
Place into the oven and bake for roughly 20 minutes or until roasted.
In a medium saucepan on medium heat, place OliveOil in the pan along with the peppers, onions and mushrooms; season with salt and pepper. Cook until translucent; set aside.
In a small pot on medium heat, add organic pumpkin puree, salt pepper, PickledGinger, and fresh grated Ginger. Simmer for about 10 minutes.
When the Roasted Red Cabbage is done, place on a plate and top with Sauce, Pepper Mixture and sprinkle with Toasted Pumpkin Seeds.