I had some finely shredded cabbage left from this weekend’s Food for Life class and decided to make a waterless dish. I put garlic, ginger, broccoli stalk cubes, onion, seitan, the cabbage, Roma tomato cubes, dried oregano, salt, and black pepper into a large Saladmaster stock pan.
I cooked waterlessly – i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes.
I served with some freshly chopped cilantro. I also served Madagascar Pink rice, as well as heirloom tomato slices.
Ideas for the future
I love the results of waterless cooking and should more regularly cook this way. I don’t cook with cabbage that often and should also do more of that.
Labels: No Added Fat, Saladmaster, seitan, Waterless cooking