Stewed cabbage with tempeh

1. Cutting of cabbage

white cabbage 3.1 lb (1400 g)

Remove damaged leaves from surface of head cabbage and rinse the whole head under the running water. Drain the cabbage and cut into the quarters. Chop into the thin slices, do not cut hard center - stump of cabbage. During chopping turn the cabbage the way that you cut it accross the whole head.

2. 

water ¾ cup (200 ml) • salt 2 tsp • crushed cumin 0.25 tsp • ground white pepper 0.25 tsp

Put the chopped cabbage in a larger pot, add water, salt and season. Stew covered for 20 minutes.

3. 

potatoes 7 oz (200 g)

Add finely grated potatoes to the softening cabbage. Stir in the cabbage and simmer for another 20 minutes.

4. 

onion 5.25 oz (150 g)

Peel onion, chop it finely and fry in oil.

5. 

fried tempeh 7.5 oz (210 g)

Add sliced tempeh to the onion and fry until golden.

6. 

all-purpose flour / plain flour 1 tbsp • water 6.75 tbsp (100 ml)

Add water, flour and mix well. Cook for a while, stirring occasionally, until it gets a thicker consistency.

7. 

vinegar 3 tbsp

Add vinegar into the finished cabbage and mix. Eventually season with salt to taste.

8. 

Add roasted onion with tempeh ...

9. 

... and mix well.