Vegan Sauerbraten with Red Cabbage

Ingredients

• about 910 g Seitan
• 1 cup Red Wine Vinegar
• 1 cup Water
• 1/2 cup Red Wine
• 1 large Onion
• 1 medium Carrot
• 1 stalk Celery
• 2 Bay Leaves
• 6 Juniper Berries
• 4 Allspice Berries
• 1 tsp Black Peppercorns
• 2 tbsp Olive Oil
• 1 medium Red Cabbage
• 1 medium Apple
• 2 tbsp Maple Syrup
• 1 tbsp Arrowroot Powder
• 1 cup Vegetable Broth

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 1 cup red wine vinegar, 1 cup water, 1/2 cup red wine, 1 large onion (peeled and quartered), 1 medium carrot (peeled and roughly chopped into 2.54 cm pieces), 1 stalk celery (roughly chopped into 2.54 cm pieces), 2 bay leaves, 6 juniper berries, 4 allspice berries, and 1 teaspoon black peppercorns. Add the about 910 g seitan to this mixture, ensuring it is fully submerged in the liquid. Cover the bowl tightly with a lid or plastic wrap and refrigerate for at least 4 hours, or up to 12 hours, to allow the flavors to meld.
2. 2Carefully remove the about 910 g seitan from the marinade, gently pat it dry on all sides with paper towels, and place it on a clean plate. Pour the reserved marinade liquid, including all the solids, into a large measuring cup or separate bowl and set it aside; you will use this later.
3. 3Heat the 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven (at least 6-quart capacity) over medium-high heat (205°C / 200°C). Once the oil appears shimmering and slightly wavy, carefully add the dried about 910 g seitan to the pot. Sear the seitan on all sides until it develops a deep brown crust, which will take about 3 to 4 minutes per side.
4. 4Pour the reserved marinade, including all the solids, directly into the pot with the seared about 910 g seitan. Increase the heat to medium (148.9°C / 150°C) and bring the liquid to a gentle simmer, where small bubbles begin to break the surface. Once simmering, reduce the heat to low (121.1°C / 120°C), cover the pot tightly with its lid, and let it simmer for 1 hour and 30 minutes, or until the seitan feels very tender when pierced with a fork.
5. 5While the seitan simmers, prepare the red cabbage. Using a sharp knife or mandoline, shred the 1 medium red cabbage into thin strips and the 1 medium apple (peeled and cored) into thin slices. In a separate medium pot (at least 3-quart capacity), combine the shredded 1 medium red cabbage, the shredded 1 medium apple, and the 2 tablespoons maple syrup. Add about 2 tablespoons of water to the pot to prevent sticking. Cook this mixture over medium heat (148.9°C / 150°C), stirring occasionally, for 20 to 30 minutes, or until the cabbage is tender and has a visibly wilted appearance.
6. 6Once the about 910 g seitan is tender, carefully remove it from the pot and place it on a clean cutting board. Strain the cooking liquid from the pot through a fine-mesh sieve into a clean bowl or large measuring cup, discarding all the solids (onion, carrot, celery, bay leaves, juniper berries, allspice berries, and black peppercorns). Return the strained liquid to the same pot. In a small bowl, whisk together the 1 tablespoon arrowroot powder and 1 cup vegetable broth until completely smooth to create a slurry. Pour this arrowroot slurry into the simmering liquid in the pot and stir constantly with a whisk for 1 to 2 minutes, until the sauce thickens to a gravy-like consistency.
7. 7Slice the tender about 910 g seitan into thick, 1.27 cm pieces. Arrange the sliced seitan on serving plates alongside the cooked red cabbage mixture. Spoon the thickened gravy generously over the sliced seitan.

Substitutions

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