Sweet and Sour Red Cabbage with Apples and Tempeh
Transform your weeknight dinner routine with this vibrant and flavorful Sweet and Sour Red Cabbage with Apples and Tempeh recipe. This plant-based dish is a perfect balance of tangy, sweet, and savory flavors, featuring caramelized tempeh marinated in soy sauce and maple syrup, paired with tender red cabbage and juicy apples. Infused with apple cider vinegar, warm allspice, and a touch of brown sugar, the dish delivers comforting depth while staying light and wholesome. Ready in just 50 minutes, this nutrient-packed vegan recipe is ideal for a quick yet elegant family meal or meal prep. Serve it as a standalone entrée or alongside hearty whole grains for a complete, satisfying dinner.
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Recipe Information
Ingredients
- 8 oz tempeh
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 3 tbsp olive oil
- 1 medium head red cabbage
- 2 medium apple
- 1 large red onion
- 3 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 cup vegetable stock
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp ground allspice
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Cut the tempeh into bite-sized cubes and place them in a bowl. Add the soy sauce and maple syrup, tossing to coat evenly. Let marinate for 10 minutes.
While the tempeh marinates, core and thinly slice the red cabbage. Peel and thinly slice the apples. Peel and thinly slice the red onion.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the marinated tempeh and cook for 3-4 minutes on each side until golden brown and caramelized. Remove the tempeh from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced red onion and cook for 3-4 minutes until softened.
Add the red cabbage to the skillet and cook for 5 minutes, stirring occasionally, until it begins to wilt.
Stir in the sliced apples, apple cider vinegar, brown sugar, vegetable stock, salt, black pepper, and ground allspice. Mix well to combine.
Reduce the heat to low, cover the skillet, and let the mixture simmer for 15-20 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded together.
Return the cooked tempeh to the skillet and stir to incorporate. Cook for an additional 2-3 minutes to heat through.
Taste and adjust the seasoning with additional salt or vinegar, if needed.
Serve the sweet and sour red cabbage with apples and tempeh warm, garnished with fresh parsley, if desired.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 29.8 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1019 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
