While both these varieties are inferior to bintjes, I thought I should settle it in this haus, which one really is better.
I cooked them up to the recipe I posted here and dutch creams won that battle.
Red Cabbage Stew
1 teaspoon sunflower oil
1 medium onion
2 stalks celery
2 cloves garlic
1 potato, diced
1/2 cup textured vegetable protein
1 – 2 litres water
1 veggie stock cube
1 tablespoon tamari
2 teaspoons vegan worcestershire sauce
1 teaspoon fresh or dried thyme
1/4 small red cabbage, shredded
1 zucchini, diced
1 carrot, diced
1 handful green beans, sliced
1 teaspoon hot english mustard
Heat oil over high heat, add onions and sauté until slightly golden and nice-smelling.
Add the garlic, celery and potato and reduce heat to medium-low.
Sauté for a minute, then add water, stock cube, tamari, Worcestershire sauce, and thyme
Bring to a slow boil, cook for 5-10 minutes, then add cabbage.
Cook for 5 minutes, then add Zuccini, carrot, green beans and mustard.
Garnish with parsley and pepper.