Vegan Sauerbraten with red cabbage

Ingredients for 4 servings:

• 8 seitan medallions (Wheaty)
• 250 ml red wine, dry, strong
• 250 ml vinegar (blueberry vinegar)
• 1 ½ tbsp spice mix for sauerbraten
• 1 pack of soup vegetables, frozen
• 250 ml vegetable broth, strong
• Oil for frying
• cornstarch
• 1 small head of red cabbage
• 200 ml red wine
• 5 tbsp applesauce
• 5 tbsp red wine vinegar
• 5 carnations
• 2 bay leaves
• ½ tsp allspice powder
• 1 tbsp lard (onion lard), vegan
• some oil
• salt and pepper
• 1 tsp sugar

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 1 hour 30 minutes

festive

For the Sauerbraten, bring the red wine, vinegar, and broth to a boil. Add the soup vegetables and stir in the spices. Remove from the heat. Add the seitan medallions to the still hot, but no longer boiling, broth. Let rest in a cool place for 1-2 days, turning the seitan medallions once. Carefully remove the seitan medallions from the broth and pat dry. Pour the broth through a fine sieve and collect it. Heat a little oil in a sauté pan and fry the medallions on both sides. Be careful when turning them, as they fall apart easily. Remove the medallions from the pan and pour the broth into the roasting juices. Bring to a boil and season with pepper or other spices to taste. Add the medallions to the sauce and braise with the lid on for about 30 minutes. If the sauce is too thin, remove the medallions and thicken the sauce with a little cornstarch mixed with water. Halve the red cabbage and remove the stalk. Cut the red cabbage into thin strips. Heat a little oil in a deep pot and sauté the red cabbage strips. Add the red wine and vinegar and bring to a boil. Stir in the applesauce and allspice. Place the cloves and bay leaves in a tea strainer and place them in the red cabbage. This way, the spices can be removed after cooking and no one accidentally bites into them. Stir in the sugar and onion drippings. Let the red cabbage simmer gently for at least 1 hour, stirring occasionally. Remove the tea strainer with the spices. Season with salt and pepper. Tip: I boiled my red cabbage for 1 hour in the morning and then simmered gently for another 20 minutes in the evening.