A Surprising Autumn Mash: Red Cabbage, Pumpkin, Carrot & Potato
A colorful autumn surprise — when farm-fresh veggies come together in one delicious, heartwarming mash.
As mentioned in my last post, with all our autumn veggies filling up the kitchen — pumpkins, potatoes, carrots, red cabbage and more — it’s time to get inventive again. I love to mix and match, sometimes just by typing a few ingredients into the internet and seeing what inspiration pops up.
This week, I found a combination that honestly surprised me: red cabbage, pumpkin, carrot, and potato — not the most obvious mix, but oh my, it turned out delicious! A perfect autumn dish — full of color, warmth and the earthy sweetness of our freshly harvested vegetables.
Here’s how to make it:
Ingredients
800 g potatoes
1 small orange pumpkin
300 g carrots
½ red cabbage
1 onion
1 red apple
200 g smoked tofu
50 g plant-based butter
100 ml plant-based milk
Preparation
Peel the potatoes and pumpkin (you can leave the skin on if you prefer). Remove the seeds from the pumpkin and cut both the pumpkin and potatoes into equal-sized pieces. Slice the carrots too.
Cut the red cabbage into thin strips, chop the onion finely, and dice the apple and tofu.
Cook the potatoes, pumpkin and carrots together in a little water until tender.
In the meantime, fry the onion in a tablespoon of oil until golden, then add the red cabbage and sauté gently until slightly soft. Add the apple and let it warm through.
In another pan, fry the tofu cubes quickly over high heat until crispy.
Drain the potatoes, pumpkin and carrots, and let them steam off a little. Add butter and milk, then mash into a smooth puree. Stir in the mixture of red cabbage, onion and apple. Season with salt and pepper to taste.
Finally, sprinkle the crispy tofu cubes on top.
Enjoy!
This colorful mash is not just a feast for your eyes but also for your taste buds — sweet, earthy, creamy, and crunchy all at once. Perfect for a cozy evening at home after a crisp autumn day at the farm or in the garden.
Who would have thought that red cabbage, pumpkin, carrot, and potato would be such a great match? Sometimes the best dishes come from curiosity and a bit of experimenting with what nature gives us.
