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CABBAGE AND "LAMB" STEW. FÅR-I-KÅL

Now made vegan. super easy.

  • Chef Jana
So, here is my version of this Norwegian classic Holiday dinner: Får-i-kål! Perfect for those cold winter evenings where you need something comforting but don't want the hassle, its made with only a few ingredients, its low carb, super filling comfort food and, and... oil-free! What can be better? Cheers!
Check it out!

Enough chitchat! Here is the recipe!

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CABBAGE AND "LAMB" STEW. FÅR-I-KÅL

  • 2 hour - Prep time
  • 2 hour 30 minutes - Total time
• FOR THE CABBAGE STEW:
• 1 head of cabbage, cut into big wedges
• 1 teaspoon of black peppercorns
• 1 teaspoon of red peppercorns
• 1 teaspoon of whole green peppercorns
• 800ml of veggie broth
• 1 cup of vegan wheat beer
• 3 garlic cloves, whole and peeled
•
• FOR THE SEITAN MARINADE:
• 400g of seitan, cut into big chinks
• 1 tablespoon of soy sauce
• 1/2 cup of vegan wheat beer
• Oil for sautéing, if necessary

Instructions

  • 1.
    Add the seitan, the beer and the soy sauce in a bowl or plastic bag, mix to combine and put in your fridge for at least one hour.
  • 2.
    Place the cut cabbage in a thick pot along with the rest of the ingredients, let it simmer on medium-low heat for at least 30 minutes or until the cabbage is soft.
  • 3.
    Make the seitan marinade, put it in a skillet and sauté until all sides are golden brown, then add the marinade brine, let it reduce.
  • 4.
    Add the sautéed seitan to the finished cabbage stew, let it simmer for 3 to 5 minutes more.
  • 5.
    Serve it with a side of boiled potatoes and vegan sour cream.
    • Cabbage
    • Scandinavian
    • Dinner
    • Savoury
    • Winter
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