Mock Corned Beef and Cabbage

1 large yellow onion
1/2 medium head cabbage, finely chopped or shredded
5 carrots, julienned
3 cups vegetable broth
1 Tbs. bottled English-style hot mustard, or 1 tsp dry mustard
mixed to a paste with water
1/2 tsp mild horseradish (don't skip this!)
1 Tbs. white wine vinegar
8 oz. prepared seitan, sliced
1/2 tsp salt
2 1/2 tbsp. Whole wheat flour
1/2 cup water
2 Tbs. chopped fresh parsley

In a non-stick Dutch oven or soup pot over medium heat, saute
onion until soft. Add cabbage, carrots, vegetable broth,
mustard, horseradish and vinegar.

Simmer, covered, 10 minutes. Add seitan, salt and pepper;
simmer, covered, until vegetables are tender, about 15 minutes.

When tender, remove vegetables and seitan to serving dish with
slotted spoon. Keep warm in a 200 degree oven. Remove cooking
broth from pot and reserve.

Mix flour with 1/2 cup water; add to pot with 2 cups reserved
broth (add more water if necessary). Simmer mixture 5 minutes,
stirring occasionally.

To serve: Pour gravy over cabbage mixture in serving dish.
Garnish with parsley. If desired, serve with small boiled or
oven roasted potatoes (or Colcannon). Makes four servings.