Seitan and Red Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 76.2 μg | (127 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 914 mg | (23 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 217 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
Remove spice bag. Serve the cabbage and seitan garnished with parsley.
