It seems like every week this winter, I am making soup. This week is no exception. Today, I decided to make a soup that contained cabbage, since I have a head of cabbage to use. I searched for cabbage on VegWeb.com and came across Spicy Seitan, Potato, and Cabbage Stew. Luckily, I had everything at home including homemade seitan.
I still had about 5 Vegan Filet Mignon in my freezer. I thought one would be perfect for this stew.
I made my sons some pasta in my rice cooker and as that was cooking, I began chopping the onion, shallot, garlic, and carrots for the stew. I stayed pretty close to the recipe. I did add about 1/2 teaspoon of dried jalapeno pepper flakes. They really aren't very hot, so I thought they would add to the flavor of the stew. Also, I didn't have any "hot" green chilies, so I added a 4 ounce can of fire roasted green chilies. I also put a squeeze of Sriracha sauce in the stew. I'd say it was only a teaspoon or two. That concerned me seeing as I scorched my mouth on that sauce not so long ago. Sheesh! Sriracha is H-O-T.
The only other substitution I made was I used No-Chicken Broth. I thought I had plenty of quarts of veggie broth here, but evidently I've made more soups than I thought, so I was down to only No-Chicken Broth or Mushroom Broth.
I still have half of a head of cabbage left. I've already decided what I'll be making. I found a recipe for Brussels Sprout Heaven. This is a combination of Brussels sprouts, cabbage, and grape tomatoes roasted at 425º for about a half hour. I may add some yellow onion wedges to this. I totally LOVE Brussels sprouts and just bought a pound at Whole Foods on Tuesday. This will definitely be my dinner tomorrow night. One of the comments on the recipe page stated the person served it over quinoa. I have some quinoa, but I have never tried it. I think it's time to break it out.
I liked this stew. Mine turned out with a bit of a bite. If you don't like spicy foods, I'd make sure to use mild green chilies and omit the Sriracha sauce all together. One thing I'll do the next time I make this is shred the cabbage versus leaving it in 1" ribbons. The seitan added a nice flavor to the stew, but this would be equally as tasty without it or substituting some sliced Italian Tofurky sausage. I also think that some white beans (navy or great northern) would be great in place of the seitan. Overall, this is a great stew for January in Chicago.