Indeed I’ve got a wee bit of Irish heritage, and more…. Of course at this time of year cooking a big pot to share is a fine thing to do, as it always is…
- 4-5 medium sized red potatoes, cut into chunky cubes
- 1/2-1 head green cabbage, chopped into 1/4″ ribbons
- 1 yellow pepper, chopped
- 12 oz tempeh, cubed
- 1 medium yellow onion, chopped
- 1-2 cloves garlic, minced
- 1-2 t black mustard seeds
- 1 c walnuts
- 1 c or so fresh cranberries
Saute cubed tempeh in a large heavy bottom frying pan in 2 T olive oil until lightly browned and crispy outside but still moist inside. Set aside in a large serving bowl with lid. Add another 1-2 T olive oil to the pan, add the mustard seeds, then as they begin popping add the red potatoes, onion and garlic to saute until lightly browned; then add 1-2 T water, cover and steam on reduced heat until the red potatoes are soft but not mushy. Set aside with the tempeh. In the same frying pan over medium heat, saute the chopped green cabbage and yellow pepper for about 3 minutes, only until it brightens and softens just a wee bit. Add these to the other ingredients in the serving dish, mix all together well. When ready to serve, heat the 1 c fresh cranberries in just a little water in the microwave briefly or over low heat on the stovetop, only until they brighten and soften just a bit, slightly warmed. Serve these and walnuts generously as garnish. This will keep covered in the refrigerator well for a couple days.
Cooking the cabbage a bit reduces its goitrogenic factor when serving this to those who have low thyroid function. The tempeh and walnuts increase the protein sufficiently for vegetarians making this a “one pot” meal. I buy and freeze cranberries when they are plentiful and on sale during the holidays, then pull them out of the freezer for recipes such as this, to add a pop of tangy flavor and vitamin C.