Pumpkin and Potato Casserole

Ingredients

Potatoes 600 g

Pumpkin 600 g

Vegetable oil 80 ml

Onion 1 pc

Cabbage 150 g

Semolina 55 g

Salt 1 tsp

Peel the potatoes and pumpkin, cut into fairly large chunks, and boil. Slice the large onion into thin half rings and finely shred the cabbage.

Fry everything together in a small amount of vegetable oil until lightly golden. Mash the pumpkin and potatoes into a puree, add 2-3 tablespoons of vegetable oil and semolina, and season with salt.

Mix well until smooth. Grease the bottom of a springform pan with oil and sprinkle with semolina or breadcrumbs. Spread half of the vegetable puree in an even layer on the bottom of the pan. Place the onion and cabbage filling on top. Cover the filling with a layer of the remaining puree, smooth it out, and brush with vegetable oil.

Place the casserole in a preheated oven at 200 degrees Celsius and bake for 30-35 minutes, until cooked through. Serve as a standalone Lenten dish or as a side dish.

Enjoy!