Being part Irish, I am proud of my heritage and find myself missing certain traditions in my family now that I no longer live near them. However, I never actually had corned beef and cabbage, believe it or not! My mother, who was the Irish one out of my parents, didn’t care for corned beef or cabbage. She was more of a steak and potatoes kind of Irish woman.
I do love cabbage and decided on a whim that I wanted to try cooking it since I’ve only eaten it in cole slaw. As a vegan twist on the old corned beef and cabbage tradition, I paired my cabbage with potatoes and smoky tempeh, which in my opinion, is much more appetizing than what I hear about corned beef! Of course, if you don’t like tempeh, the cabbage and potatoes make a wonderful side dish, or is filling enough to be the main course!
- 1/2 Head Cabbage chopped (Doesn’t have to be fine)
- 3 Potatoes Cut in Wedges
- 1 small Onion Chopped
- 1 tablespoon minced Garlic
- 2 tablespoons Olive Oil
- Salt, Pepper and Onion Powder to Taste
- 6 Slices Tofurky Smoky Maple Tempeh (Optional)
Step 1: After washing, chop onion, cabbage and potatoes. Heat skillet with Olive Oil. Add garlic and onion. Let cook a few seconds.
Step 2: Add potatoes. Cook a few minutes until soft. Time Saver Tip: Microwave potatoes for a few to speed up cooking process.
Step 3: Add Cabbage. Stir until mixture cooks down and softens a bit.
Step 4: Add salt, pepper and onion powder. Stir and cook to your preferred softness. I kept the cabbage with a little crunch and I loved it!
Step 5: Remove cabbage and potatoes from heat. In same pan, add tempeh and cook according to package directions.
Step 6: Lay tempeh over top of cabbage and potatoes and serve!
What are you making for St. Patrick’s Day? Tweet your photos to @HalfFullMag!
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