Monday, March 5, 2012

Sweet & Sour Seitan with Caramelized Cabbage & Jasmine Rice

Seitan slow simmered in sweet apricot preserves, pineapple and sour apple cider vinegar on top of caramelized cabbage and fluffy jasmine rice.

Sweet & Sour Seitan
2 tbl extra virgin olive oil
10 oz seitan
1 cup ketchup
1 cup pineapple chunks
1/4 cup apricot preserves
2 tbl apple cider vinegar
salt and pepper
jasmine rice for 2

Sear the seitan in olive oil over medium-high heat until golden brown, 7 minutes. Add the ketchup, pineapple, apricot and vinegar. Bring to a boil, reduce to a simmer and cover. Cook for 30 minutes, stirring every 10 minutes or so. Season with salt and pepper. Serve over fluffy rice.

Caramelized Cabbage
3 tbl extra virgin olive oil
1 yellow onion, thinly sliced
1/2 green cabbage, cored, thinly sliced
1/2 tsp salt
1/2 tsp pepper
1 tbl apple cider vinegar
2 cups vegetable broth, divided

Heat the oil and add the onion and cabbage. Season with salt and pepper. Saute for 15 minutes until the cabbage has slightly browned on the bottom of the pan. Add the vinegar and 1 cup of broth. Reduce the heat to medium low and cover. Braise for 15 minutes. Add the remaining cup of broth and cover. Braise 15 minutes more. Taste and season with salt and pepper.

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