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Vegan Székely cabbage served with seitan
Hearty vegan Székely cabbage stew made with sauerkraut and seitan

Vegan Székely cabbage stew

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The soul of Székely cabbage is the marriage of sauerkraut and paprika. In this version, we swap meat for seitan, which mimics the texture of meat remarkably well and absorbs the juicy flavours of the stew perfectly. The soya cream ensures a creamy, smooth finish.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 325 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot
  • Chopping board
  • Knife

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya

Instructions

1 ✓

Chop the onion and garlic, and cut the seitan into strips.

Tip: It's worth cutting the seitan to a similar size to the cabbage strands for a uniform texture.
2 ✓

Sauté the onion in the oil until translucent. Remove from the heat, stir in the paprika, and immediately pour in the water.

Tip: Paprika has a high sugar content; in hot oil it burns in moments and becomes bitter, which is why water must be added quickly.
3 ✓

Add the seitan and cabbage. Cook under a lid over medium heat for 20-25 minutes until the cabbage softens.

Tip: The seitan soaks up the paprika juice like a sponge.
4 ✓

Stir in the soya cream and simmer for a minute. Finish by sprinkling with fresh dill.

Tip: The cream forms an emulsion with the juices, thickening and softening the flavours.

Recipe FAQ

Is the dish too sour?
It's worth tasting the cabbage before cooking, and if the flavour is too fierce, rinse it in water. You can balance it afterwards with a tiny bit of sugar or sweetener.

Ingredients

  • 500 g Sauerkraut
  • 1 whole Onion
  • 2 cloves Garlic
  • 3 tbsp Olive oil
  • 2 tsp Ground paprika (sweet)
  • 200 ml Soya cream (cooking cream)
  • 200 g Seitan (wheat gluten)
  • 300 ml Water
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 bunch Fresh dill