By quick googling I found out that cabbage stews are eaten around the world. They’re also eaten here in Finland and here’s my vegan version. It wouldn’t win a beauty contest, but it’s simple and easy weekday dinner. Here it’s served with beet salad, pickle slices and bread. In Finland cabbage dishes are often served with crushed lingonberries or lingonberry jam, but I forgot we had lingonberries in our fridge. Well, maybe next time.
1,5 dl textured soy protein
1 tsp garlic powder
1 tsp freshly ground black pepper
2 tbsp soy sauce
2 garlic cloves
2 tbsp oil
1 big carrot
piece of parsnip (50-100g)
600 g cabbage (1/3 of cabbage head)
3 dl water
1 tsp each: marjoram, parsley and lovage
salt if needed
Mix textured soy protein, garlic powder and pepper in a bowl. Add some hot water and soy sauce and mix well. Let sit until soy protein is soft. Chop the onion and garlic. Heat the oil in a pot and sauté onions, garlic and textured soy protein until onions are soft and translucent. Meanwhile peel carrots, potatoes and parsnip. Slice carrot and cube potatoes and parsnip. Cut the cabbage into strips. Add all the rest of the ingredients to the pot and simmer until all the vegetables are soft (half an hour maybe?).