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Corned Seitan and Cabbage (Slow Cooker) Recipe

   
 

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     Corned Seitan and Cabbage (Slow Cooker)

Category   Entrees - Maindishes
Sub Category   None
Servings   4 to 6

Ingredients
1 medium yellow onion, coursely chopped
2 garlic cloves, minced
1 small head of cabbage, sliced, reserving 2 large leaves
Kosher salt and freshly ground black pepper
2 c. wheat gluten flour (vital wheat gluten)
1 tsp. onion powder
1 tsp. ground coriander
1/2 tsp. ground allspice
1 1/2 c. water
 
3 Tbl. soy sauce
3 Tbl. plus 1 tsp. coarse brown mustard
1 tsp. apple cider vinegar
3 Tbl. light brown sugar
2 tsp. pickling spices
1 lb. Yukon Gold potatoes
1 c. vegetable stock or broth

Instructions
Lightly oil the insert of a 6 to 7-quart slow cooker. Arrange the onion, garlic, and sliced cabbage in the bottom of the slow cooker. Season with salt and pepper to taste. In a large bowl, combine the flour, onion powder, coriander, allspice, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the water, soy sauce, 1 tsp. of the mustard and vinegar. Mix well, adding a little more water if the mixture is too dry, then knead for 2 minutes, until smooth. Shape the seitan to fit inside your cooker. In a small bowl, combine the remaining 3 Tbl. mustard and the sugar until well blended, then spread evenly on top of the seitan. Sprinkle the pickling spices on top, pressing them with your hand to embed them in the mustard.
Carefully place the seitan in the cooker on top of the two cabbage leaves. Cut the potatoes into chunks and arrange them around the seitan. Pour the stock over the potatoes and season them with salt and pepper. Put the lid on the slow cooker and cook on Low until the seitan and vegetables are cooked, about 8 hours. To serve, remove the vegetables and seitan from the slow cooker. Cut the seitan into slices and arrange them on a serving platter. Surround with the vegetables and spoon the cooking liquid over all. Serve hot.


Originally Submitted
9/4/2012





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