Cook pasta in enough salted water until al dente. Strain.
Cut the cabbage into small pieces, the pumpkin flesh into cubes. Peel and finely chop the onion.
In a pan, sauté onions, cabbage, pumpkin and the pumpkin seeds in olive oil, toss with the cooked pasta and season with salt and pepper.
Put the pasta in a buttered ovenproof dish and sprinkle with the cheese.
Bake in the preheated oven at 160 °C for about 25 minutes.
Drizzle the Krautfleckerl with the pumpkin seed oil before serving.
Preparation Tip:
Serve with the gratinated cabbage fritters and a crisp green salad.