40 mins
CABBAGE
1 teaspoon olive oil
4 medium onions, chopped
10 garlic cloves, chopped
2 1/2 pounds cabbage, cut in 1" pieces
1 tablespoon caraway seed
1/2 teaspoon sea salt
TEMPEH
16 ounces tempeh, defrosted
2 teaspoons olive oil
2 cups sauerkraut "juice"
(the liquid in a jar of sauerkraut after
the sauerkraut is taken out)
(can also use pickle juice)
Makes 6 servings.
CABBAGE
Heat a thick bottomed pot over medium-high heat and add oil. Saute onion, garlic, and cabbage sealing
them one at a time (about 14 minutes total). Add the caraway seed and sea salt and cook for about 3+
minutes.
TEMPEH
While the cabbage is cooking, cut tempeh into thin (1/4" thick) strips. Rub oil on tempeh strips. Heat large
skillet on medium to medium-high heat. Add tempeh strips to skillet. Seal/brown one side of the tempeh
strips. Flip over and seal/brown the other side (may need another teaspoon of oil if you don't feel like the
amount rubbed on the strips was enough).
When sealed, add sauerkraut juice and cook over medium-high heat until all the liquid is absorbed. At this
point, lower the heat a little and cook until the tempeh has dried out and, if possible, has become a little
crispy again (be careful not to burn the tempeh).
Serve tempeh strips on top of the braised cabbage.
Per serving: 257 Calories; 9g Fat (28% calories from fat); 19g Protein; 32g Carbohydrate; 0mg Cholesterol; 711mg
Sodium
CABBAGE
1 teaspoon olive oil
4 medium onions, chopped
10 garlic cloves, chopped
2 1/2 pounds cabbage, cut in 1" pieces
1 tablespoon caraway seed
1/2 teaspoon sea salt
TEMPEH
16 ounces tempeh, defrosted
2 teaspoons olive oil
2 cups sauerkraut "juice"
(the liquid in a jar of sauerkraut after
the sauerkraut is taken out)
(can also use pickle juice)
Makes 6 servings.
CABBAGE
Heat a thick bottomed pot over medium-high heat and add oil. Saute onion, garlic, and cabbage sealing
them one at a time (about 14 minutes total). Add the caraway seed and sea salt and cook for about 3+
minutes.
TEMPEH
While the cabbage is cooking, cut tempeh into thin (1/4" thick) strips. Rub oil on tempeh strips. Heat large
skillet on medium to medium-high heat. Add tempeh strips to skillet. Seal/brown one side of the tempeh
strips. Flip over and seal/brown the other side (may need another teaspoon of oil if you don't feel like the
amount rubbed on the strips was enough).
When sealed, add sauerkraut juice and cook over medium-high heat until all the liquid is absorbed. At this
point, lower the heat a little and cook until the tempeh has dried out and, if possible, has become a little
crispy again (be careful not to burn the tempeh).
Serve tempeh strips on top of the braised cabbage.
Per serving: 257 Calories; 9g Fat (28% calories from fat); 19g Protein; 32g Carbohydrate; 0mg Cholesterol; 711mg
Sodium
