Wait, did I say BEER braised cabbage??
Should have mentioned that too 
It’s still summer time here and I’m learning that we’re on track to be the hottest summer in the history of Austin(and that’s saying something). We’ve had more 100 degree days than I care to count now. All this means I’m still doing quick and easy meals. Here we go:
1/2 a head of napa cabbage (chopped thin)
1 package tempeh (chopped into strips)
1 onion (I used purple this time)
1 green apple (bite sized pieces)
1/4 cup pale ale
Teaspoon Shoyu
Safflower oil to coat pan
In a skillet on medium high heat add oil, tempeh, onions and shoyu and sautee until the onions are translucent (about 5-10 mins). Then add the apple, napa cabbage and beer. Now you must you napa cabbage instead of regular hear cabbage. Napa will cook faster and in this heat, faster = better. Okay, cook until liquid has mostly evaporated. Serve with a lovely sour dough bread and sop up that lovely extra beer “sauce”.
That’s my recipe TWO of the recipe challenge. I’ve actually already got another recipe so I’m on track in real like but blogger world falls behind sometimes. It’s a vegan verison of the Indian dish KHEER but I forgot to take pictures. I’ll make it again this weekend and post that for you guys.
Hope you like KHEER!
Teddy
