Man, why have I waited until I was 36 to learn how to braise food?! It is my new favorite thing- the flavor that braising adds to veg is just over the moon. This was a delicious dish! I also really don't use cabbage in much of anything besides spring rolls or stir fries- but this was fantastic and made me wonder why we don't eat it more often.
I used RFD's "chicken style" seitan for this (just realized that "seitan" is an e before i word- like "weird"). Anyway, it's a really simple dish and since it was from Appetite for Reduction, was super low calorie too- which made me feel better about overeating because it tasted so great.
The seitan was cooked first to establish a crust that would keep the braising later from making it soggy. I have to say, though, I'd probably sautée the seitan next time and remove it from the pan before braising the cabbage- then add it back in at the last minute. The recipe has the seitan in the pan when the cabbage is braising, which adds a good flavor to the seitan, but does make it a bit floppy. Anyway, the whole thing was super delicious, very weeknight simple (other than making the seitan), and it also held up the next day, which I found shocking. I fully expected the cabbage to be too wilty, but it was still great. Also, the night that I made it (this is a left over pic), I baked potatoes as she recommends in the book. The braising broth poured over the potato was amazing! Also, it's great that we didn't need a load of vegan butter because of the broth as well (since the aim was a low-cal meal). Four stars- I highly recommend it.