Buckwheat with seitan, white cabbage and caraway

Ingredients

For 1 serving

• Buckwheat45 g
• Seitan140 g
• Cabbage200 g
• Caraway seeds0.5 teaspoon
• Apple cider vinegar1 teaspoon
• Extra virgin olive oil1 tablespoon
• Parsley3 g
• Saltto taste
• Black pepperto taste

Contains: gluten, soy

In season: October – March

Method

1. Rinse the buckwheat, toast it in a dry small pan over medium heat for 2 minutes until fragrant, then cover it with twice its volume of salted water and cook covered over low heat for 15 minutes, until tender and the water is absorbed.
2. Meanwhile slice the cabbage thinly, discarding the core.
3. Heat half the oil in a wide pan over medium heat, add the caraway seeds and the cabbage, salt and braise covered for 10–12 minutes, stirring now and then, until soft and lightly golden; splash in the cider vinegar.
4. Cut the seitan into strips and fry them in the remaining oil in another pan over high heat for 4–5 minutes, until crisp at the edges.
5. Combine the buckwheat, cabbage and seitan, stir for 1 minute over the heat and serve with chopped parsley and black pepper.