Foodblogging: PETA's Mock 'Corned Beef' and Cabbage

I made this last night so I could have a reuben sandwich with my husband. He got the leftover cow corned beef that I made for him on Monday.

[I would have a sexy picture here but anytime I take a picture of my food it always ends up looking like dog food. I'm working on that.]

Mock 'Corned Beef' and Cabbage
Source: http://www.vegcooking.com/recipeshow.asp?RequestID=1351

1/2 Tbsp. canola oil
1 large onion, cut into wedges
1/2 medium head of cabbage
5 carrots, shredded
3 cups vegetable broth
1 Tbsp. English-style hot mustard
1/2 tsp. mild horseradish
1 Tbsp. white wine vinegar
8 oz. prepared seitan, sliced
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 Tbsp. whole wheat flour
1/3 cup water
2 Tbsp. fresh parsley, chopped

Preheat the oven to 200 F.

Heat the oil in a soup pot over medium heat. Saute the onions until soft, then add the cabbage, carrots, 1 cup of the vegetable broth, mustard, horseradish, and vinegar and simmer, covered, for 10 minutes.

Add the seitan, salt, and pepper and simmer, covered, until the vegetables are tender, about 15 minutes. Remove the vegetables and seitan to a serving dish with a slotted spoon and keep them warm in the oven.

Mix the flour with the water, add to the pot with 2 cups of the broth (add more water if necessary), and simmer for 5 minutes, stirring occasionally. Pour the gravy over the cabbage mixture in the serving dish. Garnish with the parsley and serve.

Makes 4 servings.

I wasn't very impressed with the gravy so I doctored it up with more mustard, more horseradish, more white wine vinegar, more salt and pepper, and a splash of cider vinegar. The cider vinegar was key and added some sorely-needed sourness. One could also add about a quarter cup of Murphy's Stout too, if one were so inclined.

The dish was very good, but I think it could have benefited from the addition of some pickling spices at the beginning. Alas, I didn't have any and I was too lazy to put together my own picking cocktail.

The seitan was sliced and put on marble rye with the tiniest schmear of mayo, thousand island dressing, well-rinsed kraut, and Swiss cheese. The remaining cabbage/carrot/onion mixture was served on the side. There should have been a pickle spear as well, but pickles last approximately 3.8 seconds in our house so we never have any.