Tempeh and Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2-8 ounce packaged of tempeh (I used Lightlife Flax Tempeh)1 large or 2 small chopped onions1 clove garlic, chopped1-28 ounce can of crushed tomatoes (I used Cento because it is lower in sodium) 1/2 cup red wine1 lb cored and chopped cabbage2 Tbsp olive oilsalt & pepper
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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SATYAGRAHA.
Nutritional Info 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