🍽️ Hearty Seitan with Sweet and Sour Red Cabbage

Name: Hearty Seitan with Sweet and Sour Red Cabbage
Total time: 30 min
Yield: 4 servings
Ingredients: 1 head Red cabbage (a small head approx. 800 g); 1 small Onion; 2 sprigs Thyme; 2 Cloves; 1 tsp Juniper berries; 1 Bay leaf; 1 piece Cinnamon stick; 1 tsp Peppercorns; 1 tbsp Sunflower oil; 2 tbsp Red wine vinegar; 150 ml Apple juice; Salt; 1 large Apple; 15 g Ginger; 1 Shallot; 2 tbsp Vegetable oil; 500 g Seitan; 125 ml dry Red wine; 125 ml Vegetable broth; 1 tsp Cornstarch; 2 tbsp Soy sauce; 2 tbsp Teriyaki sauce; Pepper (from the mill); Parsley (for garnishing)

394 kcal · 30 min · 4 servings

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Ingredients

1 head Red cabbage (a small head approx. 800 g)
1 small Onion
2 sprigs Thyme
2 Cloves
1 tsp Juniper berries
1 Bay leaf
1 piece Cinnamon stick
1 tsp Peppercorns
1 tbsp Sunflower oil
2 tbsp Red wine vinegar
150 ml Apple juice
Salt
1 large Apple
15 g Ginger
1 Shallot
2 tbsp Vegetable oil
500 g Seitan
125 ml dry Red wine
125 ml Vegetable broth
1 tsp Cornstarch
2 tbsp Soy sauce
2 tbsp Teriyaki sauce
Pepper (from the mill)
Parsley (for garnishing)

Instructions

1. Wash the red cabbage and cut it into four large pieces. Remove the hard core in the center. Cut the cabbage quarters into very fine strips or grate them finely. Peel the onion and chop it into small cubes.
2. Take a small spice bag (or a piece of muslin cloth). Add the thyme, cloves, juniper berries, bay leaves, cinnamon stick, and peppercorns. Tie the bag securely.
3. Heat the oil in a large pot. Add the onion cubes and sauté them over medium heat until translucent, meaning they become soft and slightly see-through.
4. Add the shredded red cabbage to the pot with the onions. Stir everything well.
5. Deglaze the cabbage with the vinegar and the apple juice. This means you pour the liquid into the hot pot.
6. Add the prepared spice bag to the pot. Season the dish lightly with salt to taste.
7. Cover the pot and let the red cabbage simmer gently over low heat for about 45 minutes. This means it cooks slowly in its own juices.
8. Wash the apple. Cut it into quarters and remove the core (the hard part with the seeds). Cut the apple pieces into thin wedges.
9. Add the apple wedges to the pot when there are about 15 to 20 minutes of cooking time left. Stir them in.
10. Make sure the cabbage does not dry out. Add a little water if necessary. Stir the dish occasionally.
11. Peel the ginger and the shallot. Chop both ingredients very finely.
12. Heat some oil in a large frying pan. Sauté the chopped ginger and shallot until translucent.
13. Cut the seitan into coarse cubes. Add them to the pan and fry them over high heat for 4 to 5 minutes on all sides until brown.
14. Remove the seitan from the pan and place it on a plate to keep it warm.
15. Pour the red wine and the vegetable broth into the hot pan. Stir while doing this to loosen the browned bits from the bottom.
16. Whisk the cornstarch with the soy sauce and the teriyaki sauce in a small bowl until a smooth mixture forms.
17. Pour the starch mixture into the pan with the sauce. Stir well.
18. Let the sauce simmer for 2 to 3 minutes until it thickens slightly and looks creamy.
19. Season the sauce with black pepper. This means you taste it and add more pepper if necessary.
20. Serve the red cabbage and seitan on plates. Garnish the dish with fresh parsley.

Nutrition per serving

kcal: 394
Protein: 33 g · Fett/Fat: 11 g · Carbs: 35 g