Vegan Yum - Seitan Braised Cabbage

So this recipe, I'm willing to bet, is even more delicious fresh off the stove. Unfortunately, I do not know, at the moment, because my dog decided to spill Kool-Aid all over my brand new white & blue ottoman the minute the timer went off, so I only got to taste it after reheating.

Fortunately, it was still super yummy. I'm pretty nuts about this cookbook - being vegan AND on Weight Watchers sounds a little insane, but "Appetite for Reduction" (by the cooking geniuses behind Veganomican) is amazing, totally revamping traditional vegan recipes normally filled with cashew cream & earth balance and replacing them for littler oil and more broth.


I know cabbage is kind of a love-it-or-hate-it thing, but if you're in the former party you will LOVE this.

I'm going to preface this by saying that this is great over a baked potato, so in advance of serving, toss 4 potatoes - rinsed, rubbed with kosher salt, wrapped in aluminum foil, and poked 6 or 7 times with a fork into a 425 degree oven for an hour or two.

Braised Cabbage with Seitan
adapted from "Appetite for Reduction" available HERE.

1 tbsp olive oil - the recipe originally called for only 1 tsp, but even in my nonstick pan, everything just burned with that little oil. If you can pull it off with less, however, go for it!
8 oz seitan slices
6 cloves garlic
1 tsp dried thyme
1 heaping tsp red pepper flakes
2 cups veg broth
1 head green cabbage
1/2 tsp salt

Preheat a large skillet over medium heat. Saute the seitan in oil until lightly browned, about 5 minutes. Use nonstick cooking spray as needed. Add the garlic, thyme, and red pepper flakes, and saute for a 30 seconds more. Add a splash of the veg broth to deglaze the pan, then add the cabbage and the rest of the broth. Sprinkle with salt. Cover the pan and cook for 25 minutes, stirring occasionally. Taste for salt and serve immediately, over a baked potato.