Next I would like to try this recipe with Italian sausage and thyme instead of chorizo and oregano.
Braised Cabbage with Chorizo Seitan Sausage
(from taste space)
1 TB olive oil
1.5 c seitan sausage, sliced 1/4-inch thick
4 cloves of garlic, minced or pressed
2 tsp dried oregano
chili flakes, to taste
1-2 c vegetable broth
1 lb green cabbage, thinly sliced (~4 cups; I used half a cabbage)
1/4 tsp salt (optional, to taste)
Instructions1. Preheat a large skillet over medium heat. Saute the sausage in the olive oil until lightly browned, around 3 minutes on each side.
2. Add the garlic, oregano, and chili flakes and saute for another minute.
3. Add the cabbage and saute briefly, then deglaze with some vegetable broth. Add salt to taste. Cover the pan and cook for 15 minutes, stirring occasionally. The cabbage should be tender with a bit of a bite to it. Season with salt and pepper and serve immediately. Serves 4.
I also made pumpkin pie one morning. Stress baking WHAT