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seitan-cabbage-rolls recipe

Date:    Mon, 30 Aug 93 14:00:26 EDT
 From:    cgl1@cornell.edu (Chuck Goelzer Lyons)
 From the Seitan Sisters' Summer Cuisine Cooklet
 These beautifully displayed rolls are very simple to make and very
 refreshing to eat on a hot summer day.
 1 head cinese cabbage
 1lb. med. carrots, washed and cut length-wise into strips
 1/2 lb. seitan
 2 T. mirin
 4 T. rice vinegar
 4 T. tamari
 1/2 c. water
 2 tsp. grated ginger juice
 Wash each leaf of the chinese cabbage and drain well. Cut the thick stem by
 laying hte cabbage leaf flat on the table and cutting in a v-shape the
 thickest part of the stem. This will make rolling much easier. Lay seitan
 strips and carrot strips on the base of the cabbage leaf and start to roll
 up. As you roll up the leaf, fold the sides in over the vegetables. This
 will create a neatly folded roll and the seit and carrots will not fall
 In a serving dish, mix the tamari, mirin, water, ginger juice and rice
 vinegar together. Cut the seitan rolls in half. Place the rolls in the
 serving dish with the open side up, so that the beatuful colors within the
 roll will be displayed.
 These rolls can be served as an hors d'oeuvre, as a side dish, or taken
 along in a closed container on a picnic.
 kwvegan vegan