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Nutrition Facts
Serving Size 1 (224g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 cup sweet apple cider 1/3 cup balsamic vinegar 1 1/2 cups chestnuts
Calories 171
Calories from Fat 52		(30%)
Amount Per Serving		%DV
	Total Fat 5.9g	9%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 111mg		4%
Potassium 501mg		14%
Total Carbohydrate 26.3g		8%
	Dietary Fiber 3.9g	15%
	Sugars 16.6g
Protein 7.3g		14%
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Sweet-And-Sour Red Cabbage With Apples and Tempeh

Recipe #326291 | 1 hour | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: AJO
Sep 21, 2008

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.

SERVES 8 (change servings and units)

Ingredients

1 1/2 tablespoons olive oil, divided
1 (8 ounce) package tempeh
1 tablespoon low sodium soy sauce
2 large sweet-tart apples, peeled, cored and chopped (such as Gala or Idared)
1 large red onion, chopped
2 lbs red cabbage, cored, quartered, and thinly sliced (8 cups)
1/2 cup sweet apple cider
1/3 cup balsamic vinegar
3 1/2 tablespoons brown sugar
1 1/2 cups cooked chestnuts, chopped

Directions

1
Heat 1 1/2 tsp oil in a skillet over medium heat. Add tempeh, and saute 4 minutes or until brown. Stir in soy sauce and 1/2 cup water. Simmer 5 minutes or until liquid has absorbed, turning occasionally. Cool and cut tempeh into small squares.
2
Heat remaining 1 Tbsp in oil in large skillet over medium heat. Add apples and onion and saute for 12 minutes. Stir in cabbage, sweet cider, vinegar and brown sugar. Reduce heat to medium and partially cover skillet. Cook 25 minutes, or until cabbage is tender, stirring occasionally. Stir in tempeh and chestnuts, season with salt and pepper.