Well, this is almost a family favorite, since two of the five don't consider it one, but the other three that do speak very loudly.
This is a super easy to make, very simple meal, but oh so wonderful.
We started making out the entire corned seitan (corned beef) dish, complete with seitan, cabbage and potatoes, but as time went on, we realized we actually like the vegetables. True the seitan makes a great Reuben (see the Corned Setian recipe on the Recipe list page), but the corned seitan can be frozen and it takes more work and we found ourselves eating the cabbage and carrots and potatoes more.
The obvious solution was to skip the seitan and make only the vegetables. Now before you ignore this dish, let me tell you how fantastic it is.
It is thhhhhiiiiissss good.
The horseradish sauce is really what puts it over the top, so no matter what eggless mayo you use, Veganaise, Nayonaise or a homemade one using tofu, this is the sauce that makes the humble cabbage and potatoes an aristocrat.
To make it all you do is put all of your vegetables, cabbage, carrot, onion and potato in a large pot and add the cooking broth made of pickling spice, balsamic vinegar, ketchup, maple syrup, cloves, garlic and paprika. Simmer until the vegetables are tender and serve with the Horseradish sauce.
carrot, onion, garlic: $2
veganaise, horseradish: $1
spices, maple, ketchup, vinegar: $1
Total to feed a family of 6: