Braised tempeh and cabbage recipe

Recipe for braised tempeh and cabbage in our easy vegetarian recipes collection.

Recipe ingredients

• Cabbage:
  • 1 teaspoon olive oil
  • 4 medium onions, chopped
  • 10 garlic cloves, chopped
  • 2 1/2 pounds cabbage, cut in 1 inch 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

How to make braised tempeh and 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 15 minutes total.
• Add the caraway seed and sea salt and cook for about 3 minutes more.
• While the cabbage is cooking, cut tempeh into thin, 1/4 inch 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.
• 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.
• Serve tempeh strips on top of the braised cabbage.

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