This is last week’s cabbage. Gloriously purple, gorgeous shape, and as big as my head. Really. It was the Cabbage as Big as My Head (insert your own dramatic reverb here) This week a smaller head of white cabbage was delivered so it was high time to address the giant head already in the fridge. I’m cold and didn’t want salad. We also had a whole lotta carrots and it seemed the sweetness of those would add nicely to the cabbage.
The Stuff
- Half a large head of purple
- 4 large carrots
- 1/4 medium red onion, sliced thin
- 2 cloves garlic, diced small
- 1/4 c. maple syrup
- 2 T white wine vinegar
- 1 8 oz block of tempeh
First slice tempeh into 1″ wide slices and grill until golden brown on the cut sides. Sprinkle with garlic pepper and set aside to cool. When cool enough to handle, roughly cut into 1″ chunks and set aside
Halve the cabbage again and slice into 1″ strips, set aside. Slice carrots on bias into 1/4″, coins and set aside. Heat canola oil in large saute pan on medium heat and add onions. Cool until onions are shiny and starting to go translucent, then add garlic. Continue to cook garlic and onions until the onions began to darken and caramelize a little. Add carrots, cover, and cook until onions began to take on an orange hue from the carrots. Add cabbage, sprinkle with sea salt, cover and cook until cabbage starts to soften. Add in the grilled tempeh, maple syrup and vinegar. Cover and continue to cook until most of the liquid has been absorbed and cabbage is tender.
Feeds 4, I served this with qunioa for a nice, nutrient-packed grain accompaniment