Corned Seitan and Cabbage Rolls

Name: Corned Seitan and Cabbage Rolls
Cook time: 6 h
Total time: 6 h
Cuisine: Irish
Ingredients: 1 cup vegetable broth; 3 tablespoons brown mustard; ¼ cup cider vinegar; 2 tablespoons light brown sugar; 1½ teaspoons pickling spices; 1 teaspoon ground coriander; ¼ teaspoon ground allspice; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 small carrot, peeled and grated; 1 medium-size yellow onion, minced; 8 ounces seitan (purchased or homemade), chopped; 3 large Yukon Gold potatoes; 1 peeled and grated, 2 peeled and cut into ½-inch dice; 2 teaspoons olive oil; 1 large head green cabbage, cored

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Liven up your next Saint Patrick’s Day dinner with these cabbage rolls stuffed with a seitan mixture reminiscent of corned beef. They taste so good that you’ll want to make them throughout the year.

Ingredients

1 large head green cabbage, cored
2 teaspoons olive oil
1 medium-size yellow onion,

Europe
Ireland
Dinner
Vegan

Method

Steam the cabbage in a large covered pot with a steamer rack until the first few layers of leaves are softened, about 10 minutes. Remove from the pot and set aside to cool (keep the pot on the heat).
Heat the oil in a large skillet over medium-high heat. Add the onion and carrot and sauté for 5 minutes. Add the grated potato to the skillet and cook for 1 minute