Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

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 or pecans.

Get access to everything we publish when you sign up for Outside+ Join today!.

Apples and cabbage are a common combination in German recipes. If you can’t find chestnuts, try this dish with chopped walnuts or pecans.

Servings
8

Ingredients

  • 1 8-oz. pkg. tempeh
  • 11/2 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)
  • 1/2 cup sweet cider
  • 1/3 cup balsamic vinegar
  • 31/2 Tbs. dark brown sugar
  • 11/2 cups cooked chestnuts, chopped

Preparation

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. 

Nutrition Information

  • Calories 242
  • Carbohydrate Content 41 g
  • Cholesterol Content 0 mg
  • Fat Content 6.5 g
  • Fiber Content 5 g
  • Protein Content 8 g
  • Saturated Fat Content 1 g
  • Sodium Content 391 mg
  • Sugar Content 21 g