Spicy Apple Cabbage

This recipe is sweet, tart and spicy. It’s easy to throw in the crockpot on low in the morning and come home to supper in the evening. And the best part is it’s healthy and cheap! The sweetness of the apples is paired nicely with spicy tempeh and then hit with a tangy splash of apple cider vinegar. Cook this until the cabbage is still somewhat crunchy for a dish reminiscent to Korean kimchi, or until soft for a more flavorful infusion.

You will Need:

• An 8 oz package of tempeh, or 1 1/2 cups navy beans if doing soy free
• Coconut or olive oil (about 1 tablespoon)
• 1/2 to 1 fresh cayenne pepper (more if you really like spicy)
• 1 medium head of cabbage, sliced
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 1/2 cups apple juice
• 1/4 cup apple cider vinegar
• 1 large, unpeeled apple, roughly chopped
• 1 large onion, sliced
• 4 large carrots, peeled and sliced
• 1 teaspoon salt divided or to taste
• 1 teaspoon whole fennel seed

1. If using tempeh, cut into 1/2 thick slices. Saute tempeh with the chopped peppers and 1/2 tsp salt in the oil until golden brown.
2. Combine tempeh and the rest of the ingredients in a crockpot.
3. If using the beans omit the oil and simply combine all the ingredients.
4. Cook on low heat for about 6 hours, or high heat for about 3 hours.