This is a very nice fall or winter meal. It’s an adaptation of a traditional German meal.
Serving Size: 4
for the red cabbage:
- 1 small head red cabbage approx. 1 pound, finely shredded
- 2 ripe pears, pealed and cut into chunks
- 1 small knob fresh ginger
- 1 & 1/2 cups vegetable bouillon
- 3 tablespoons balsamic vinegar
- 1/4 cup walnuts, chopped
for the tempeh Schnitzels:
- 1 block tempeh, about 1 pound, sliced in 1/4 inch slices
- 1/4 cup flour mixed with water
- 3/4 cup fine dried breadcrumbs
- pinch salt and pepper
- pinch of Italian seasonings
- pinch of taco seasonings (optional)
- oil for frying
- lemon wedges
to make the cabbage:
- Finely shred the red cabbage.
- Peel and cut the pears.
- Peel and mince or grate the ginger.
- Make the vegetable bouillon using boiling water and 1 vegetable bouillon cube.
- Place the red cabbage, pears, balsamic vinegar and vegetable bouillon in the pot.
- Bring to a boil, then reduce to a simmer.
- Stir from time to time.
- Cook until the red cabbage is tender – 30 to 40 minutes.
to make the tempeh Schnitzel:
- Cut the tempeh into a block and then slice into approximately 1/4 inch thick “fillet”.
- Using a shallow plate, mix the flour with water to make a thin batter.
- In a second deeper plate, mix the dried breadcrumbs with the seasonings.
- Dredge each tempeh fillet in the flour and water mixture to coat both sides evenly.
- Next, dredge the same tempeh through the breadcrumb mixture to evenly coat the tempeh in breadcrumbs.
- Do the same for each tempeh fillet.
- Heat the oil in a large frying pan.
- Fry the tempeh fillets – schnitzels until golden brown on each side.
- Serve the tempeh schnitzel garnished with a lemon wedge (to juice over the schnitzel while eating) and with red cabbage on the side. We enjoyed these with boiled new potatoes.