Peel and grate the pumpkin, salt it and let it stand for half an hour with the lid closed. Fry the bacon with chopped onion and garlic in the fat. Add the squashed pumpkin cabbage and spices, dust with flour and steam a little water.
Season with vinegar, stir in the cream and parsley.
Our tip: use a delicious spicy bacon for a delicious touch!
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