Powered byInfoNET

Stuffed Cabbage













1 head of sour cabbage, 1 kg fresh seitan, 2 cups of half-cooked cereals (rice or barley), 0.5 cups of uncooked millet, 100 g smoked seitan or tofu, 2 carrots, 1 parsley, 1 small celery, 2 onions, 2-3 cloves of garlic, 4 tablespoons of flour (type 850), 2-3 tablespoons of soy sauce, 2 tablespoons of starch flour or whole wheat flour, salt, ground red pepper, oil


Marinate seitan slices overnight in soy sauce, roll them in flour and quick-fry. Cut them into tiny cubes or ground. Add chopped smoked seitan or tofu, cereals, grated vegetables sautéed on onion and 4 tablespoons of semi-whole wheat flour. Mix well. Rinse cabbage leaves in cold water, cut out the middle, and stuff them with the mixture. Carefully heat up the red pepper on low flame. Take off the flame, add the stuffed cabbage, then add water to cover. Cook for 40-50 minutes, until the cabbage is done. Finally stir starch flour or whole wheat flour into water, add soy sauce if needed. Pour the mixture into a small pot, shake to spread evenly. Cook briefly and serve with puréed potatoes. To obtain a lighter variant, only marinate the seitan instead of frying it, then chop or grind it.

Prepared by Gordana Hećimović.

Photo: Animal Friends Croatia

Other Recipes