Cabbage Stew with Tempeh and Crispy Kale
A warming cabbage and tempeh stew brightened with lemon and finished with crunchy baked kale on top.
25m prep · 40m cook · 4 servings
Ingredients
- 1 whole White Onion
- 4 cloves Garlic
- 6 cups Low-sodium Vegetable Broth
- 2 whole Parsnips
- 2 whole Carrots
- 2 whole Celery
- 2 cups Green Cabbage
- 1 tsp Fresh Thyme
- 1 tsp Fresh Rosemary
- 1 tsp Black Pepper
- 1 whole Bay Leaf
- 1 whole Lemon
- 8 oz Tempeh
- 1 ½ cups Kale
- 1 tsp Olive Oil
- ½ tsp Sea Salt
Instructions
Estimated nutrition (per serving)
Calories226 kcal
Protein13g
Carbs30g
Fat7g
Fiber6g
Sodium483mg
Sugar9g