Delicious, colourful, and well suited as the main course for a vegetarian Easter dinner. 1 savoy cabbage250 g oyster mushroom200 g chicory½ chopped onionsa little butter200 ml cream200 ml boiled wild rice50 ml red winesalt and pepperpumpkin sauce1 small pumpkin1 pinch safrana little butter200 ml stock200 ml sour cream1 tbsp lime juicesalt and pepperMethod
