Do you like cabbage? Try this version of a Hungarian casserole that my father used to make:

Put one cup of TVP granules in a heatproof bowl.

In a 2-cup measuring cup, combine the following:

- 3 tablespoons oil (corn tastes best but use a light olive oil if you prefer)
- 3 tablespoons soy sauce
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pinch of oregano
- (optional but improves this a lot) 1/2 teaspoon porcini mushroom powder

Fill the measuring cup to the one cup line with BOILING water. Stir and add all at once to the TVP granules. Mix well and allow to reconstitute for at least 10 minutes.

In the meantime, slice a large onion and shred some cabbage (half a large head, or a whole small head). Saute together in another spoonful of oil in a large pan with a little salt and pepper until limp and beginning to turn a little golden. Add two tablespoons of fresh sweet (sweet = not hot) Hungarian paprika and turn down the heat.

While the cabbage and onions are frying, in a separate nonstick pan fry the TVP mixture, including any unabsorbed broth, until all broth is absorbed and the TVP is evenly cooked and hot. Set aside until the vegetables are done.

When the vegetables are done, stir in the TVP mixture and a few pinches of ground caraway (you will probably have to grind the seeds yourself in a mortar, but it doesn't take long). Adjust the paprika and salt to taste. Add a few drops of water if the mixture is too dry (it should not be saucy, but it should be a little moist).

If you can spare the carbs, and you want to make something more like the original recipe (based on egg noodles), consider adding a minimal amount of low-carb noodles to the mixture right at the end, say a quarter-cup (cooked) in each portion.