We find often that our fall veggies have lasted into early spring. Even though one thinks of red cabbage as a fall recipe, we enjoyed it with a fresh rhubarb sauce that made this sweet spicy meal very tasty.
Serving Size: 4
Ingredients:
- 12 (3 per person) large TVP medallions, reconstituted in boiling water
for the gravy:
- large handful mushrooms, sliced
- 1 tablespoon cooking oil
- 2 tablespoon tamari or soy sauce
- 1 tablespoon cornstarch
- 1/2 cup water
for the red cabbage:
- ½ head red cabbage, shredded
- 1 tablespoon non-dairy margarine
- 1 medium red onion, thinly sliced
- ¼ teaspoon allspice
- ¼ cup cider vinegar
- 1 tablespoon red or blackcurrant jelly
for the rhubarb sauce:
- 3-4 stacks rhubarb, trimmed and cut in 2 inch pieces
- 1 small red onion, thinly sliced
- 1 tablespoon red or blackcurrant jelly
- 1 tablespoon granulated sugar
- ¼ cup vinegar
Directions:
- Reconstitute the TVP medallions by pouring boiling water over them in a large bowl.
- Thinly slice the mushrooms. Sauce in the cooking oil over a medium heat.
- Mix the tamarin cornstarch and water and add to the cooking mushrooms. Cook until the liquid is clear and the sauce thickens. Then remove from the heat.
- Prepare the rhubarb. Mix the sugar, jelly, vinegar and onion in a small sauce pan. Bring to a boil. You may want to add a bit of water. Add the rhubarb and cook for only a few minutes to soften slightly. Remove from the heat.
- Prepare the red cabbage. Slice the red onion. Heat the non-dairy margarine in a large frying pan. When melted, add the red cabbage and sauce. We prefer to not over-cook the cabbage. Add the vinegar, allspice, jelly and sugar and mix well as the red cabbage is cooking. Season to taste with salt and pepper.
- Serve the TVP medallions with the mushroom sauce, the red cabbage at the side and the rhubarb sauce on top of the red cabbage. You may also alternatively serve noodles at the side as well.
