Braised Cabbage with Textured Soy Protein

Pour boiling water over the soy mince and let it rehydrate for about 15 minutes. Then drain well, squeezing out any excess liquid.

Heat oil in a skillet, add 0.5 tbsp sweet paprika, 0.5 tbsp smoked paprika, and 1/3 tsp nutmeg, and sauté briefly. Add the soy mince and fry for about 10 minutes, then pour in the soy sauce and cook for another 5 minutes.

Peel and grate the carrot. Separately, shred the cabbage.

Heat oil in a heavy-bottomed pot or Dutch oven, and briefly sauté 0.5 tbsp paprika, 1/3 tbsp rosemary, and 0.5 tsp black pepper. Add the grated carrot and sauté in the spices for 7 minutes. Stir in the tomato paste and cook for an additional 5 minutes.

Add the cabbage to the pot and lightly sauté everything together. Pour in hot water and simmer until tender, about 30 minutes. Season with salt towards the end—roughly 0.5 tbsp.