1. Prepare and sauté the cabbage:
Clean the white cabbage, quarter it and slice it into thin strips. Heat some oil in a large pan or Dutch oven and sauté the cabbage in batches until lightly browned and nicely caramelized.
2. Season the braised cabbage:
Stir in the tomato paste, sugar and sweet paprika powder. Season with salt, pepper and caraway seeds. Pour in 250 ml vegetable broth, cover with a lid and let it simmer gently for about 15 minutes. Stir occasionally and add more broth if needed.
3. Thicken the cabbage:
Stir in the remaining vegetable broth. Mix the cornstarch with a little cold water until smooth, add it to the cabbage and stir until the braised cabbage becomes slightly creamy.
4. Prepare the vegan meatballs:
Crumble the plain tofu finely with your hands and mix it with the seitan powder. Knead in the chickpea flour–water mixture, diced onion, tomato paste, liquid smoke, ketchup, garlic and breadcrumbs. Season with salt and pepper and let the mixture rest for 10 minutes.
5. Fry the meatballs:
Form small balls from the mixture and fry them in a pan until golden brown on all sides and fully cooked through.
6. Combine everything:
Add the fried meatballs, including the frying fat, to the braised cabbage. Gently mix and let everything simmer together for another 5 minutes. Season to taste and serve.
Nutritional Information (approx. per serving)
- Calories: 430 kcal
- Protein: 26 g
- Fat: 14 g
- Carbohydrates: 38 g
- Fiber: 12 g
