Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 large | Red cabbage; thinly sliced |
| 2 larges | Heads cauliflower; cut into florets |
| 2 cups | Cooked seitan; chopped |
| 2 cups | Unpeeled apples; sliced |
| 2 cups | White beans; cooked |
| 2 tablespoons | Caraway seeds |
| ½ cup | Shallots; chopped |
| 3 cups | Vegetable stock or dark beer |
| 1 tablespoon | Pepper |
| ¼ teaspoon | Salt |
| ½ cup | Whole wheat flour |
Preheat oven to 450 deg.
Combine all ingredietns, except flour, in a large roasting pan or casserole dish. Sprinkle top with flour.
Place in oven and cook, uncovered, for 30 minutes.
Reduce heat to 250 deg. Cover and cook for 20 hours, stirring occasionally. Serve hot.
Per serving: 442 cal; 43 g prot; 132 mg sod; 64 g carb; 5 g fat; 0 mg chol; 116 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE