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Recipes 40-30-30
Seitan with Savoy cabbage cassoeula

Recipe from “The Soy Zone”, by Barry Sears, Sperling & Kupfer Editori

Tavola in Zona defaul ricette
  • Tavola in Zona defaul ricette
Seitan 90 g 120 g
Savoy cabbage 600 g 600 g
Shallots or onions 240 g 240 g
Chilli pepper as needed as needed
Soy sauce 2 tbsp 2 tbsp
Worcester sauce 1 tsp 1 tsp
Extra virgin olive oil 1 tsp 2 tsp
Thyme as needed as needed
Salt and pepper as needed as needed


  • Chop the shallots finely.
  • Wash the cabbage, remove the leaves and discard the harder, central stalks.
  • Chop the leaves into little pieces with your hands.
  • Cut the seitan into little pieces.
  • Heat the oil in a pan, sauté the shallots and add the cabbage.
  • Stew for a couple of minutes, add the Worcester sauce and the soy sauce and season with salt.
  • Cover with a lid and cook for a couple of minutes, then remove the lid and add the chilli pepper, thyme and pepper. Add the seitan with a little salt.
  • Pour a glass of water into the pan and stew for half an hour. Should the mixture dry too much while cooking, adding water is not a problem.
  • Serve in a soup dish.