Cabbage with Tempeh

Here is one ‘traditional’ meal but prepared in a modern way. Instead of meat we add fried tempeh in cabbage. Tempeh is fermented and protein-rich product of soybean, which is the traditional food in Japan. You can find in the health food stores.

Cabbage with Tempeh


  • 2 large onions
  • 2 tablespoons of olive oil
  • unrefined sea salt
  • 2 large carrots
  • 1 small cabbagehead or ½ of a large cabbagehead
  • 1 bay leaf, few juniper berries (optional), cumin
  • 1 teaspoon of tamari
  • 250 g of fried tempeh
  • little of dried basil
  • 2 teaspoons of lemon juice
  • 3 cloves of garlic
  • chili powder, pepper


Chop and stew onion in olive oil with a pinch of salt. Chop carrot into slices and stew together with the onion. Meanwhile, chop cabbage into thin strips and place it the pot with onion and carrot, adding a pinch of salt. Add water (until the cabbage is sank), a bay leaf, few juniper berries (optional) and cumin. Cover the pan and when it starts boiling, reduce the temperature. Cook at low temperature for about 10 minutes. Add a teaspoon of tamari and cook 10 more minutes. Chop a pack of fried tempeh (about 250 g) and add into the pan with other ingredients (there’s no need to cook it, just warm it up). Sprinkle the meal with basil, add the lemon juice and chopped garlic. If desired, add a little of chili.