1 head red cabbage, about 1 pound per head, shredded
2 Granny Smith apples, shredded
3/4 cup red wine
2 tbsp red wine vinegar
1 1/2 cup low-sodium vegetable broth
1 tbsp honey
8 oz tempeh, cut into 1 inch cubes
IN a saute pan, steam saute the onion and spices until the onion has softened and is lightly caramelized, about 5 minutes. Add in the rest of the ingredients except for tempeh. Bring the mixture to a boil and then add the tempeh. Decrease the heat to low, cover, and simmer stirring occasionally until th etempeh is tender and cabbage is soft, about 15 minutes.
Cooking technique: Steam saute is an oil free cooking technique that uses liquid (water, broth, coconut water, wine etc.) instead of oil to saute. This is done by adding items to a hot dry pan using a small amount of liquid as needed to prevent sticking to the pan.