In this recipe, I’ll show you how to make skewered cabbage. This is a dish from the Transcarpathian cuisine, where the cabbage is covered with millet, and then everything is stewed together.
This is a lean version of peeled cabbage. For cooking, seitan is used - a vegetable analogue of meat. It can be replaced with soy texturate or mushrooms (preferably forest). Instead of millet, you can use rice. It turns out to be a tasty and satisfying dish, something between kulesh and bigos.
Purpose: For lunch / For dinner
Main ingredient: Vegetables / Cabbage / Cereals / Millet and wheat / Sauerkraut
Dish: Hot dishes
Cuisine geography: Ukrainian / European
Diet: Lenten dishes / Vegan dishes
- Sauerkraut - 500 Grams
- Seitan - 200 Grams
- Onion - 1 Piece
- Millet - 75 Grams
- Sour cream soy cream - 2 Tbsp. spoons
- Flour - 1 Art. the spoon
- Salt - To taste
How to make Coated Cabbage
Prepare all ingredients. Cut the onion into cubes. Saute the onions in a heavy-bottomed saucepan until soft. Cut the seitan into small pieces. Add it to the onion and sauté together for 5-7 minutes. Cut the sauerkraut shorter. Place it in a thick layer on the seitan with onions. Fill with water so that it covers 1 cm of cabbage. Cover and simmer for 10 minutes without stirring. Prepare the millet at this time. So that it does not taste bitter, pour boiling water over it, stir, then rinse well. Repeat the procedure a couple more times. Add millet to a saucepan, season with salt, stir and simmer for 20 minutes.