Ingredients

• Ingredients 200g seitan 2tbsp olive oil Juice from 1 orange 120g pickled red cabbage 1 tsp. salt & sea algae mix 2 tbsp. orange marmalade 2 tsp. cumin seeds 1 tbsp. capers 1 orange sliced 200 ml veg broth Pinch pepper

Preparation

• Method 1. Cut the seitan in thin slices and brown in a pan with some olive oil. 2. Throw in the cabbage and season with salt and pepper. Add the cumin seeds, orange juice, marmalade and capers. Stir and cover. 3. Add the broth and leave to simmer for approx. 10 mins or until the cabbage has absorbed most of the liquid. 4. Add the orange slices and cook for a further 2-3 mins. Serve with basmati rice.