This is a very nice fall or winter meal. It’s an adaptation of a traditional German meal.

Breaded Tempeh Schnitzel with Braised Red Cabbage and Pears

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

Red Cabbage


to make the cabbage:

  1. Finely shred the red cabbage.
  2. Peel and cut the pears.
  3. Peel and mince or grate the ginger.
  4. Make the vegetable bouillon using boiling water and 1 vegetable bouillon cube.
  5. Place the red cabbage, pears, balsamic vinegar and vegetable bouillon in the pot.
  6. Bring to a boil, then reduce to a simmer.
  7. Stir from time to time.
  8. Cook until the red cabbage is tender – 30 to 40 minutes.

to make the tempeh Schnitzel:

  1. Cut the tempeh into a block and then slice into approximately 1/4 inch thick “fillet”.
  2. Using a shallow plate, mix the flour with water to make a thin batter.
  3. In a second deeper plate, mix the dried breadcrumbs with the seasonings.
  4. Dredge each tempeh fillet in the flour and water mixture to coat both sides evenly.
  5. Next, dredge the same tempeh through the breadcrumb mixture to evenly coat the tempeh in breadcrumbs.
  6. Do the same for each tempeh fillet.
  7. Heat the oil in a large frying pan.
  8. Fry the tempeh fillets – schnitzels until golden brown on each side.
  9. 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.