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    You are in: Home / Recipes / Sweet-And-Sour Red Cabbage With Apples and Tempeh Recipe
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    Sweet-And-Sour Red Cabbage With Apples and Tempeh

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    VegSocialWorker's Note:

    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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    Units: US | Metric


    1. 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. 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.

    Browse Our Top Tempeh Recipes

    Ratings & Reviews:

    • on December 01, 2009


      I made it with orange juice instead of apple cider and toasted pecans instead of chestnuts. The more I ate it, the better I liked it. The worst part of it was the tempeh!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sweet-And-Sour Red Cabbage With Apples and Tempeh

    Serving Size: 1 (237 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 171.6
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 111.6 mg
    Total Carbohydrate 26.3 g
    Dietary Fiber 3.9 g
    Sugars 16.5 g
    Protein 7.3 g

    The following items or measurements are not included:

    sweet apple cider


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