Cricket Kebab with Red Cabbage Relish

Serves: 4 Persons
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Techniques: Mixing, kneading, boiling, cooking in the oven, cooling, frying


  1. Mix up the dry ingredients.
  2. Add water, soy sauce and olive oil.
  3. Knead the dough until it becomes elastic and let the dough rest for 10minutes.
  4. Heat up the vegetable stock.
  5. Mold the dough into a baguette shape and boil it in the vegetable stock for 12 minutes. Pour the seitan and the stock into a strainer.
  6. Wrap the seitan in a foil and cook in the oven 160 Celsius degrees for 20 minutes. Raise the temperature to 200 Celsius degrees and cook for 5 minutes more.
  7. Let the cooked seitan rest for 20 minutes and then cut into thin slices.
  8. Fry the slices quickly on a pan with canola oil to achieve a crisp surface.

Serve the kebab with pita bread, salad and Greek Yogurt.


Serves: 4 Persons
Preparation time: 30 minutes
Cooking time: 2-12 hours resting
Techniques: Cutting, rolling, mixing, resting


  1. Cut the cabbage in half or quarters, depending on the cabbage size.
  2. Remove the stalk and cut into thin slices in a vegetable cutter.
  3. Roll the cabbage slices with a pin to break the texture.
  4. Mix the cabbage pickles stock and pour that into cabbages.
  5. Let the cabbage slices rest in the stock from 2hrs up to 12hrs.
  6. Take the cabbage slices from the stock and serve.