Cabbage is part of the Brassica genus of plants known more commonly as the group of cruciferous vegetables, it is a great source of Vitamin C, is low in calories, and high in fiber.
We sautéd with onions, garlic, and tempeh to make a main dish that packs a serious punch with nutrients, flavor, and overall satisfaction. I definitely would make this one again! We served with an avocado, tomato, and romaine salad. (Recipe was adapted from christinacooks.com.)
Makes 4-5 servings and is perfect for lunch the next day!
3 tablespoons extra virgin olive oil
3 cloves fresh garlic, thinly sliced
1 red onion, thinly sliced into thin half moon slices
8 ounces tempeh, crumbled
Bragg’s liquid amino (for some extra amino acids!)
2 teaspoons brown rice syrup
1/4 head green cabbage, shredded
1/2 cup frozen corn kernels
Place oil, garlic, and onions in a skillet over medium heat. When the onions begins to sizzle, add tempeh, a splash of liquid aminos, and the rice syrup. Sauté for 3–4 minutes, until the tempeh is beginning to brown and the onions are soft.
Stir in cabbage and corn and, season to taste with another splash of aminos; cover, reduce heat to low, and cook until the cabbage is quite soft, 10–15 minutes. Serve with a side salad or a grain of your choice.