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Sauce
3 roma tomatoes and a cup of water, blended and strained.
Put strained tomatoes in a sauce pan and reserve the pulp for the stuffing.
add
1 tsp salt
1 tsp sugar
1 tbs cornstarch
1 tsp Italian seasoning
1 tsp black pepper
2 cloves garlic, coarsely chopped.
Stir over med heat until reduced by 1/3, put aside.
Stuffing
in a large stock pot:
Tomato pulp from the sauce
1 yellow onion, chopped
2 cups Nappa cabbage, chopped
Saute until onions are translucent and add
2 tbs ACV
2 cups water
1/3 cup each red, black and white quinoa.
Steam 9 large cabbage leaves.
I rigged up this steamer that I can cook under and over at the same time :)
Saute-ing veges
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Cabbage leaves in a colander on top of pan with veges
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Large bowl inverted on top as a lid so the steam stays in
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By the time the quinoa was cooked, the cabbage was steamed and ready to wrap. It was a stroke of genius, IMO :)
The stuffing is done when all the water is absorbed and the quinoa is tender, about 20 minutes.
The set up
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1/3 cup of stuffing mixture and 1 tbs seitan sausage in a cabbage leaf, tuck the sides in a roll them over. Place in pan seam side down. Repeat until pan is full.
Pour the sauce over the top of the whole thing and bake covered at 400F for 1 hour or until the sauce gets nice and thick.
I served it with a green salad, sauerkraut and soda bread and curry carrot salad
I have been threatening to make these for months. The man has been giving me a bad time about it, suggesting (nicely) that they wouldn't be right, blah, blah, traditionally, blah, blah, yadda, yadda.
I spent all day making them and went through a fair amount of stress worrying that he wouldn't like them. The oven actually malfunctioned so dinner was an hour late. I guess he must have been hungry because he said he liked them. I thought they were delicious. I put the seitan in the leaves when rolling instead of cooking it in with the stuffing because when you cook seitan in liquid for any amount of time, the liquid sucks the flavor out of the seitan and you get mushy tasteless gluten blobs.* *
Putting it in at the last minute is the secret to keeping the flavor in the seitan. I minced the seitan and the texture was good, almost like ground beef, said the omnis.
For lunch I made some stuffed acorn squash with the leftovers from the vindaloo I made the other day.
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I have the recipe written down and will post it soon, I can't find it now and it's bed time.
Oh, and I made ketchup.
Blend and strain 2 roma tomatoes with 1/2 cup water. Strain and put in a jar. Add 2 tsp of salt and let it set*** loosely covered at room temp for three days. Then refrigerate and use as you would ketchup. I love to put a spoonful in my soup, yum.
Night all. I hope you had a happy St Patrick's Day.
Footnotes:
*that's my story and I'm sticking to it
**What omnis call "that flavorless vegan shit".
*** Sit?
2 comments:
i happen to LIKE that "flavourless vegan shit! in fact, i had some just yesterday at lunch at martins, 16th and potrero! i spread some on 2 pieces of 10,000 grain whole wheat bread and made a sandwich to accompy my bowl of hot steaming potato soup, chocked filled with yummy veggies!!
Thank you!
Damn...your stuffed cabbage looks amazing! Thanks for reading my blog.
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