Seitan Pointed Cabbage Pan 🥬

Thinly sliced seitan quickly pan-fried until golden, tossed with tender pointed cabbage strips and carrot ribbons, finished in a mild soy glaze with a touch of honey and sesame. A light, protein-rich weeknight dinner ready in about 25 minutes.

Ingredients 🛒

  • 300 g seitan, thinly sliced
  • 1 small pointed cabbage (approx. 400 g), cut into strips
  • 2 medium carrots, peeled into ribbons or thin slices
  • 1 small onion, sliced
  • 3 tbsp soy sauce (low sodium)
  • 1 tbsp honey or agave syrup
  • 1 tsp sesame oil
  • 1 tbsp rapeseed oil
  • 100 ml vegetable broth
  • 1 tsp cornstarch
  • 1 tsp sesame seeds (optional)
  • Pepper to taste

Instructions 🍳

Preparation

  1. Slice the seitan into thin strips, no thicker than 0.5 cm.
  2. Cut the pointed cabbage into finger-wide strips, discard the hard core.
  3. Peel the carrots into ribbons using a peeler.
  4. Stir together soy sauce, honey, sesame oil, broth and cornstarch in a small bowl for the glaze.

Frying The Seitan

  1. Heat the rapeseed oil in a large pan over high heat.
  2. Fry the seitan slices for 3–4 minutes until they show golden brown edges.
  3. Remove the seitan from the pan and set aside.

Vegetables And Glaze

  1. Add the onion to the same pan, fry for 1 minute.
  2. Add carrots and cabbage, stir-fry for 4–5 minutes until the cabbage is wilted but still slightly crisp.
  3. Return the seitan to the pan.
  4. Pour in the glaze mixture and stir for 1–2 minutes until the sauce thickens and coats everything glossily.
  5. Season with pepper, sprinkle with sesame seeds and serve immediately.

Note

Pointed cabbage cooks much faster than regular white cabbage. Keep the heat high and the cooking time short so it stays slightly crunchy and sweet.

Notes 📝

  • Serves 2 people as a main dish.
  • Pairs well with plain rice or barley if you want a heartier meal.
  • The glaze is intentionally mild – no chilli or hot spices needed.

Variations 🔄

Variation Change
Nutty Crunch Add a handful of roasted cashews at the end
Mushroom Boost Add 150 g sliced button mushrooms with the onions
Ginger Note Add 1 tsp finely grated ginger to the glaze
Leek Swap Replace onion with one sliced leek
Sweet Touch Add thin apple slices in the last 2 minutes for a fruity twist

Troubleshooting ⚠️

  • Seitan turns rubbery: The heat was too low – fry hot and fast for a crisp exterior.
  • Sauce too thick: Loosen with a splash of vegetable broth or water.
  • Sauce too thin: Let it simmer another minute; cornstarch needs heat to thicken.
  • Cabbage watery: Pan was overcrowded – use a large pan or cook the cabbage in two batches.
  • Too salty: Use low-sodium soy sauce and unsalted broth; add honey to balance.