Vegan cabbage noodles

Ingredients for 4 servings:

• 20 soy medallions
• 1 dash of soy sauce
• 1 tsp mustard
• 2 tsp smoked paprika powder
• 1 tsp smoked salt
• 5 tbsp oil
• 1 bay leaf
• 1 liter of water
• 200 g pasta, vegan
• salt water
• 4 small onions
• 1 small white cabbage or pointed cabbage
• ½ tsp salt
• 2 tbsp tomato ketchup
• ¼ liter vegetable broth
• pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

hearty and spicy vegan Thuringian cuisine

Place the soy medallions in a sufficiently large bowl. To flavor the medallions, add soy sauce, mustard, 1 teaspoon smoked paprika, smoked salt, a pinch of pepper, bay leaves, and 2 tablespoons of oil. Heat the water in a kettle and pour over the medallions. Cover the bowl with a plate and set aside for 30 minutes. In the meantime, cook the noodles in salted water, then drain and set aside. Drain the medallions and squeeze them dry. Then cut them into strips and fry them in a large pan with 3 tablespoons of oil. Move the medallions gently, otherwise any remaining liquid will be squeezed out. The medallions should also brown nicely and can stick slightly in the pan. After about 5 minutes, add the chopped onions and fry for another 5 minutes. Then add salt, pepper, tomato ketchup, and paprika and braise briefly. Finely chop the cabbage. First, halve the cabbage, remove the stalk, cut into strips, and then cut the strips into small pieces. Add the cabbage to the pan and cook for 10 minutes, stirring occasionally. Then add the broth and simmer with the lid on for 15 minutes until soft. Finally, add the noodles and mix well. Season to taste, if desired, and serve immediately.