St. Patrick's Day--Mock Corned Beef and Cabbage

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* Exported from MasterCook *

 

Mock Corned Beef and Cabbage

 

Recipe By :Vegetarian Times, March 1996

Serving Size : 4 Preparation Time :0:00

Categories : Irish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 tablespoon canola oil

1 large yellow onion

1/2 medium head cabbage -- finely chopped or shredded

5 carrots -- julienned

3 cups vegetable broth

1 tablespoon bottled english-style hot mustard or 1 tsp

dry mustard mixed toa paste with water

1/2 teaspoon mild horseradish -- (don't skip this!)

1 tablespoon white wine vinegar

8 ounces prepared seitan -- sliced

1/2 teaspoon salt

1/2 cup water

2 tablespoons chopped fresh parsley

 

The recipe calls to heat the oil in a Dutch oven or soup pot over medium heat

and saute onion until soft or, skip the oil and saute the onion unitl soft the

McDougall way. Add cabbage, carrots, vegetable broth, mustard, horseradish and

vinegar. Simmer, covered, 10 minutes. Add seitan, salt and pepper; simmer,

covered, until vegetables are tender, about 15 minutes.

 

When tender, remove vegetables and seitan to serving dish with slotted spoon.

Keep warm in a 200ºF oven. Remove cooking broth from pot and reserve.

 

Mix flour with 1/2 cup water; add to pot with 2 cups reserved broth (add more

water if necessary). Simmer mixture 5 minutes, stirring occaisionally.

 

To serve: Pour gravy over cabbage mixture in serving dish. Garnish with parsley.

If desired, serve with small boiled or oven roasted potatoes (or Colcannon).

 

Source:

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Per Serving (excluding unknown items): 190 Calories; 5g Fat (22.2% calories from

fat); 6g Protein; 32g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 1522mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0