- squash - 900 Grams
- olive oil - 1,5 st. spoons
- Balsamic vinegar - 2 Art. spoons
- honey - 2 items. spoons
- cabbage feces - 150 grams
- shallots - 1 piece
- garlic - 1 tooth
- red wine vinegar - 1 st. a spoon
- salt - 1 teaspoon
- Freshly ground pepper - - To taste
- Bank (450 g) beans - 1 Piece
Preheat the oven to 200 degrees. Slice the pumpkin in a semicircle. Stir with 1 teaspoon of oil and lay on a baking sheet. Bake for 15 to 18 minutes. Mix balsamic vinegar and honey. Lubricate the mixture with pumpkin slices. Set aside the remaining mixture. Bake for another 5 minutes. Meanwhile put the cabbage in a large bowl. Heat the remaining tablespoon oil in a small saucepan over medium heat. Add the shallots and garlic and fry about 4 minutes. Add red wine vinegar and the remaining honey mixture. Boil. Immediately pour hot cabbage sauce and sprinkle with salt. Season with pepper. Add pumpkin and beans. Cover and let stand for 5 minutes. Mix. Serve the salad warm or at room temperature.
Servings: 4