Seitan and Red Cabbage

Ingredients

• 1 head of red cabbage (about 800 g)
• 1 small onion
• 2 sprigs thyme
• 2 cloves bay leaves
• 1 tsp juniper berries
• 1 bay leaf
• 1 stick cinnamon
• 1 tsp peppercorns
• 1 tbsp Sunflower oil
• 2 tbsp Red wine vinegar
• 150 ml apple juice
• salt to taste
• 1 large apple
• 15 g ginger
• 1 Shallot
• 2 tbsp plant-based oil
• 500 g seitan
• 125 ml dry red wine
• 125 ml Vegetable broth
• 1 tsp Cornstarch
• 2 tbsp Soy sauce
• 2 tbsp teriyaki sauce
• black pepper (ground)
• parsley for garnish

Instructions

1. 1.

   Quarter the cabbage, remove the core, clean and finely shred or slice into thin strips. Peel and finely chop the onion. Place thyme, bay leaves, juniper berries, cinnamon stick, and peppercorns in a spice sachet and tie well.

2. 2.

   Sauté the onion cubes in a pot with oil until translucent. Add the shredded cabbage, deglaze with vinegar and apple juice. Add the spice sachet, season lightly with salt, cover, and simmer gently over low heat for about 45 minutes. Wash, quarter, core, and slice the apple into wedges. Stir in the apple during the last 15–20 minutes. Add a splash of water if needed and stir occasionally.

3. 3.

   For the seitan, peel and finely chop ginger and shallot. Sauté until translucent in hot oil. Roughly cube the seitan and fry for 4–5 minutes on all sides until crisp. Remove and keep warm. Pour red wine and broth into the pan, bring to a boil while stirring. Whisk cornstarch into soy and teriyaki sauces, then add to the pan. Simmer 2–3 minutes until slightly creamy. Season with pepper.

4. 4.

   Plate the cabbage and seitan together and garnish with parsley.