Date:    Mon, 30 Aug 93 14:00:26 EDT
From:    cgl1@cornell.edu (Chuck Goelzer Lyons)

From the Seitan Sisters' Summer Cuisine Cooklet

SEITAN CABBAGE ROLLS

These beautifully displayed rolls are very simple to make and very
refreshing to eat on a hot summer day.

1 head cinese cabbage
1lb. med. carrots, washed and cut length-wise into strips
1/2 lb. seitan
2 T. mirin
4 T. rice vinegar
4 T. tamari
1/2 c. water
2 tsp. grated ginger juice

Wash each leaf of the chinese cabbage and drain well. Cut the thick stem by
laying hte cabbage leaf flat on the table and cutting in a v-shape the
thickest part of the stem. This will make rolling much easier. Lay seitan
strips and carrot strips on the base of the cabbage leaf and start to roll
up. As you roll up the leaf, fold the sides in over the vegetables. This
will create a neatly folded roll and the seit and carrots will not fall
out.

In a serving dish, mix the tamari, mirin, water, ginger juice and rice
vinegar together. Cut the seitan rolls in half. Place the rolls in the
serving dish with the open side up, so that the beatuful colors within the
roll will be displayed.

These rolls can be served as an hors d'oeuvre, as a side dish, or taken
along in a closed container on a picnic.