Pumpkin and Cabbage Salad

Rinse the lettuce thoroughly and spin dry.

Halve the pumpkin, remove the seeds, cut into thin slices, then cut into small rectangles.

Rinse the apples, cut into quarters, remove the core, cut into fine columns and sprinkle immediately with lemon juice.

Remove the outer leaves of the cabbage, quarter lengthwise, cut out the core and cut into strips. Then blanch in boiling salted water, remove and rinse immediately. Freeze for about 2 minutes. 

Peel the onion, finely chop and sweat until translucent in a pan with hot butter. Add the pumpkin and apple pieces, season with salt, pepper, nutmeg and sugar to taste. Cook for 5 minutes in a closed pot, add the vinegar and oil to taste and drain the cabbage.