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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 458.4
  • Total Fat: 16.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 88.2 mg
  • Total Carbs: 48.9 g
  • Dietary Fiber: 20.8 g
  • Protein: 28.7 g

View full nutritional breakdown of Tempeh and Cabbage calories by ingredient
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Tempeh and Cabbage

Submitted by: SATYAGRAHA

Introduction

This is a recipe made vegetarian from a recipe my mother used to make with pork chops. Super simple and quick, it is a great comfort meal! This is a recipe made vegetarian from a recipe my mother used to make with pork chops. Super simple and quick, it is a great comfort meal!
Number of Servings: 4

Ingredients

    2-8 ounce packaged of tempeh (I used Lightlife Flax Tempeh)
    1 large or 2 small chopped onions
    1 clove garlic, chopped
    1-28 ounce can of crushed tomatoes (I used Cento because it is lower in sodium)
    1/2 cup red wine
    1 lb cored and chopped cabbage
    2 Tbsp olive oil
    salt & pepper

Tips

When stewing, after the first 10-15 minutes you may have to dig out the tempeh and set it on top of the cabbage otherwise it will burn.


Directions

In a deep pot, fry onions in oil for 3 minutes. Add garlic and tempeh and cook a few minutes until it begins to brown (make sure to stir occasionally so onions don't burn). Add cabbage, tomatoes, wine, salt, and pepper and stir well. Let stew on low heat for about 30 minutes. Eat one piece of tempeh topped with a mound of cabbage!

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SATYAGRAHA.






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