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Reuben-Style Tempeh & Cabbage – a Wholesome Favorite!

Reuben-Style Tempeh & Cabbage

By Chef Katie Mae
 
Makes 2–3 servings | Ready in 25 minutes | Stores 1 week in fridge

 

INGREDIENTS

  • 8 oz tempeh, sliced
  • 1½ cups water
  • ¼ cup apple cider vinegar
  • 2 tablespoons stoneground or Dijon mustard
  • 1 teaspoon liquid smoke
  • 1 small onion, sliced
  • 2 cups cabbage, thinly sliced
  • 1 bay leaf
  • 1 tablespoon caraway seeds
  • ½–1 teaspoon freshly ground black pepper

 

DIRECTIONS

  1. Slice the tempeh into wide, thin slices. Create these pieces by slicing the tempeh at a diagonal, OR slice the tempeh cross-sectional, so you have two large flat pieces and then cut those pieces into 1 to 2-inch strips.
  2. Place a large skillet or sauté pan on the stovetop. Add the water, apple cider vinegar, mustard, and liquid smoke, and stir.
  3. Lay the tempeh strips in a single layer in the pan with the marinade, and turn the heat to medium-high. Spread the sliced onion and cabbage over the tempeh. Then add the bay leaf and sprinkle the caraway seeds and black pepper across the top.
  4. Cover, reduce the heat to low-medium and let simmer for 20 minutes. Use a large spatula to flip the tempeh at the half-way point to make sure the flavors are mixed well. Stirring will start to break up the tempeh so try not to over mix the tempeh. Serve warm with a Thousand Island Dressing.
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