Sweet-and-Sour Red Cabbage with Apples and Tempeh
Apples and cabbage are a common combination in German recipes. If you can’t find chestnuts, try this dish with chopped walnuts
- 1 8-oz. pkg. tempeh
- 1½ Tbs. olive oil, divided
- 1 Tbs. low-sodium soy sauce
- 2 large sweet-tart apples, such as Gala, Idared, or Rome, peeled, cored, and chopped
- 1 large red onion, chopped
- 2 lb. red cabbage, cored, quartered, and thinly sliced (8 cups)
- ½ cup sweet cider
- ⅓ cup balsamic vinegar
- 3½ Tbs. dark brown sugar
- 1½ cups cooked chestnuts, chopped
1. Heat 1½ tsp. oil in skillet over medium heat. Add tempeh, and sauté 4 minutes, or until browned. Stir in soy sauce and ½ cup water. Simmer 5 minutes, or until liquid has absorbed, turning occasionally. Cool, and cut tempeh into small squares.
2. Heat remaining 1 Tbs. oil in large skillet over medium-high heat. Add apples and onion, and sauté 12 minutes. Stir in cabbage, sweet cider, vinegar, and brown sugar. Reduce heat to medium, and partially cover skillet. Cook 25 minutes, or until cabbage is tender, stirring occasionally. Stir in tempeh and chestnuts, and season with salt and pepper.