Sweet And Sour Red Cabbage With Apples And Tempeh

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From the october 2008 issue of vegetarian times. i used walnuts instead of chestnuts and it turned out great. i served this with roasted potatoes and squash, making this a delish fall meal.

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Steps

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Heat 1 1 / 2 tsp oil in a skillet over medium heat.

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Add tempeh , and saute 4 minutes or until brown.

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Stir in soy sauce and 1 / 2 cup water.

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Simmer 5 minutes or until liquid has absorbed , turning occasionally.

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Cool and cut tempeh into small squares.

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Heat remaining 1 tbsp in oil in large skillet over medium heat.

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Add apples and onion and saute for 12 minutes.

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Stir in cabbage , sweet cider , vinegar and brown sugar.

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Reduce heat to medium and partially cover skillet.

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Cook 25 minutes , or until cabbage is tender , stirring occasionally.

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Stir in tempeh and chestnuts , season with salt and pepper.

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Ingredients

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olive oil, tempeh, low sodium soy sauce, apples, red onion, red cabbage, sweet apple cider, balsamic vinegar, brown sugar, chestnuts