Tuesday, January 17, 2012
Braised cabbage with seitan
Today's post isn't about that recipe, however, but about one of my riffs on it, not necessarily better--the original recipe is very good, especially in the winter when people (me and it seems so many of my favorite bloggers) are craving cabbage, but just sort of expanded to include--guess what?--kabocha squash!! Okay, what isn't better with kabocha squash?
This is another one of those meals you don't really need a recipe for. Start by frying up some tasty seitan in a little canola oil until golden. Add garlic to taste, along with a dusting of thyme and some red pepper flakes, and continue to fry until the garlic is fragrant. Add vegetable broth or (as I did) water + a tablespoon or two of Bryanna Clark Grogan's "chicken-style" broth powder and your squash:
Oh, yum, this is looking propitious already! Now fill up the pot with chopped green cabbage:
...and continue to cook, covered, until the cabbage and squash are tender, 15 minutes or so, then taste for salt. I had some broccoli flowers whose stems I had used for juice, so I added it right at the end:
A super-simple recipe with only about 10 minutes of action required, and so tasty! Thanks again, Isa Chandra Moskowitz, for the inspiration ;-)