Vegan hunter's braised cabbage

Ingredients for 4 servings:

• 1 pointed cabbage
• 500 g potatoes
• 400 g smoked tofu
• 250 g mushrooms, brown
• 4 garlic cloves
• 2 onions
• 4 tbsp tomato paste
• 1 tbsp raw cane sugar
• 1 tbsp paprika powder, hot
• 1 tsp smoked salt
• salt and pepper
• Caraway seeds
• 1 liter vegetable broth
• 3 tbsp soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

with soy mince, mushrooms and potatoes

Quarter the cabbage, remove the stalk, and cut into 1-2 cm thick strips. Peel the potatoes and cut into bite-sized pieces. Crumble the smoked tofu in a food processor or with a fork. Quarter the mushrooms. Chop the onions and garlic. Heat a little oil in a large pot and fry the soy mince until crispy all over. Stir in the smoked salt and a pinch of pepper halfway through. When the soy mince is browned, add the onions and garlic and sauté until translucent. Add the mushrooms, season lightly with salt, and fry until the mushroom liquid has evaporated. Then stir in the tomato paste, sugar, and paprika and fry for 2 minutes. Add a little more oil or margarine. Stir in the cabbage and a pinch of caraway seeds, and season lightly with salt. Stir occasionally. The cabbage can burn slightly at times to develop the roasted flavors. As soon as the cabbage turns brown, add the potatoes and stir well. Stir the soy sauce into the vegetable broth and add enough broth to the cabbage to just cover the mixture. Simmer the cabbage for 40 minutes, stirring occasionally and adding more broth. Finally, season with salt and pepper and simmer the excess broth with the lid uncovered until a nice, thick consistency remains.