This year, I AM nuts. OK, I always was nuts, but this time, I decided to take the plunge and join the multitude of blogs celebrating Vegan MoFo. The month of vegan blogging, of daily (weekday) posts, oh my. I hope I can keep up, and signed up hoping to dislodge my backlog of recipes I still really want to share.
Seeing I made vegan sausages last year, I figured it would be fitting to kick-start this month with a quick and easy braised cabbage dish with chorizo sausages from Appetite for Reduction. While my favourite braised cabbage takes at least 2 hours in the oven, this is a great alternative. Garlic, thyme and pepper flakes flavour the cabbage well, but choose your vegan sausage wisely. The chorizo seitan sausage from Viva Vegan packs a serious punch of flavours. This is what makes this a spectacular dish.
Squirrel the sausages into your freezer, so you can whip this up the next time you are wondering what to do with your cabbage.
Quick, tasty and healthy, what’s not to love?
Wish me luck on a month of vegan cuisine!
Braised Cabbage with Chorizo Seitan Sausage
1 tbsp olive oil
1.5 cups seitan sausage, sliced 1/4-inch thick (I used 2 links of chorizo seitan sausage)
4 cloves of garlic, minced or pressed
2 tsp dried thyme
1/4 tsp Aleppo chili flakes
2 cups vegetable broth
1-lb green cabbage, thinly sliced (~4 cups)
1/4 tsp salt (optional, to taste)
1. Preheat a large skillet over medium heat. Saute the seitan in the olive oil until lightly browned, around 3 minutes on each side.
2. Add the garlic, thyme, and chili flakes and saute for another minute.
3. Deglaze the pan with a portion of the vegetable broth. Add the cabbage and the remainder of the broth. Add salt to taste. Cover the pan and cook for 15 minutes, stirring occasionally. The cabbage should be tender with a bit of a bite to it. Season with salt and pepper and serve immediately.