Braised tempeh and savoy cabbage with caraway and potatoes

Ingredients

For 1 serving

• Tempeh120 g
• Savoy cabbage250 g
• Potatoes120 g
• Onion30 g
• Caraway seeds1 teaspoon
• Apple cider vinegar1 teaspoon
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: October – March

Method

1. Cut the tempeh into cubes of about 1.5 cm; peel and chop the onion; remove the outer leaves and core of the savoy cabbage, wash it and cut it into strips; peel the potatoes and cut them into cubes of about 1 cm.
2. Heat the oil in a pan over medium heat and fry the tempeh and onion for 5 minutes, stirring, until the tempeh is golden and the onion translucent.
3. Add the cabbage, potatoes and caraway, season with salt and stir for 2 minutes, until the cabbage starts to wilt.
4. Pour in half a glass of water, cover and cook over low heat for 20 minutes, stirring now and then, until the cabbage and potatoes are tender; add a splash of water if the pan dries out.
5. Uncover, deglaze with the cider vinegar over high heat until it evaporates, adjust the salt and black pepper and serve.