Seitan and Red Cabbage

0
Average: 0 (0 votes)
(0 votes)
Seitan and Red Cabbage
share Share
print
bookmark_border Copy URL
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
394
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie394 cal.(19 %)
Protein33 g(34 %)
Fat11 g(9 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage9 g(30 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E9.7 mg(81 %)
Vitamin K76.2 μg(127 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.5 mg(36 %)
Folate110 μg(37 %)
Pantothenic acid1.1 mg(18 %)
Biotin11 μg(24 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C154 mg(162 %)
Potassium914 mg(23 %)
Calcium137 mg(14 %)
Magnesium73 mg(24 %)
Iron2.7 mg(18 %)
Iodine22 μg(11 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.4 g
Uric acid217 mg
Cholesterol0 mg
Complete sugar22 g

Ingredients

for
4
For the cabbage
1 small Red cabbage (about 800 kg)
1 small onion
2 sprigs thyme
2 cloves
1 tsp Juniper berries
1 bay leaf
1 pc Cinnamon stick
1 tsp peppercorns
1 Tbsp sunflower oil
2 Tbsps Red wine vinegar
150 milliliters Apple juice
salt
1 large Apple
For the seitan
15 grams fresh ginger
1 shallot
2 Tbsps vegetable oil
500 grams Seitan
125 milliliters dry Red wine
125 milliliters Vegetable broth
1 tsp cornstarch
2 Tbsps soy sauce
2 Tbsps Teriyaki sauce
freshly ground peppers
parsley (for garnish)
How healthy are the main ingredients?
SeitanApple juicesoy saucegingerthymeRed cabbage

Preparation steps

1.

For the cabbage, cut cabbage into quarters, remove the core, trim and slice or finely cut the quarters into thin strips. Peel the onion and chop finely. Add the thyme, cloves, juniper berries, bay leaf, cinnamon and peppercorns to a spice bag and tie up well.

2.

Sauté onion in a pan in oil until translucent. Add red cabbage and sauté briefly, then deglaze with the vinegar and the juice. Add spice bag, season with a little salt, cover and simmer gently for about 45 minutes over low heat. Rinse the apple, quarter and core. Cut into wedges. During the last 15-20 minutes of cooking, add the apple to the cabbage and mix well. If necessary add a little water and continue to simmer for remaining cooking time, stirring occasionally.

3.

For the seitan, peel the ginger and shallot and finely chop both. Sauté in a pan in oil until translucent. Coarsely chop seitan, add to pan and fry over high heat for 4-5 minutes, stirring constantly. Then remove from pan and keep warm. Pour the red wine and the broth into the pan and bring to a boil while stirring. Mix cornstarch with the soy sauce and teriyaki sauce and add to the pan. Simmer until it is slightly creamy, 2-3 minutes. Season with pepper.

4.

Remove spice bag. Serve the cabbage and seitan garnished with parsley.