Click here for the full recipe. Remember to subscribe for more videos!One-Pot Pumpkin, Cabbage & Rice StewServes 46We have kept the flavours quite simple in this stew and instead add extra herbs and diced apple as a fresh twist when serving it. I imagine mushrooms and tomatoes would be delicious in this too. You can also try a bolder choice of spices or other type of grains and legumes. You can even throw in a piece of parmesan rind as it simmers to add a nice umami flavour to the stew (just remember to remove it before serving).1 large onion4 garlic cloves1 tbsp coconut oil, ghee or olive oil1 butternut squash or pumpkin of any kind3 sprigs rosemary, mash them a few times with the end of a knifezest of 1 organic lemon, grated1 small head of cabbage1 cup uncooked whole grain rice, pre-soaked1 cup uncooked black eyed peas, pre-soakedwater to cover, approx. 6 cups / 1 1/2 liter1 tbsp vegetable bouillon powder (with no added MSG)3 dried bay leavessea salt and pepper, to tasteTo serveplain yogurt of your choicefresh parsley, choppedfresh apples, choppedgrated parmesan, optionalIn the morning: Place whole grain rice and black eyed peas in two separate bowls, cover with (filtered) water and let soak for 8-12 hours. Then drain and rinse and they are ready to be used in the recipe.Peel and finely chop onion and garlic. Prepare the pumpkin; peel it, divide it in half and scoop out the seeds. Then chop it into cubes. Heat oil in a large pot, add onion, garlic and rosemary sprigs, let fry for a minute or so, stirring occasionally. Add the cubed pumpkin and lemon zest and stir to combine. Slice the cabbage, discard the stem. Now add cabbage, soaked and rinsed whole grain rice and black eyed peas, water, bouillon, bay leaves, salt and pepper and stir around to combine everything. Cover with a lid and bring to the boil, then lower the heat and let cook for 45-60 minutes. Check every now and then to see if more water is needed and gently stir around. It is ready to serve when the rice and peas are very tender. Serve in bowls with a dollop of yogurt, fresh parsley and chopped apples.Facebook: https://www.facebook.com/greenkitchenstoriesTwitter: https://twitter.com/gkstoriesInstagram: http://instagram.com/gkstorieshttp://www.greenkitchenstories.com