Red Cabbage Salad with Tempeh

Ingredients

Half a red cabbage (about 500 grams)
A dash of olive oil
1 teaspoon of cinnamon
1 tablespoon of balsamic vinegar
1 apple
75 grams of raisins
1 red onion
200 grams of tempeh
100 grams of goat cheese

Method

Remove the outer leaves of the red cabbage and then slice it into very thin strips. You can also use a mandolin if you have one. Finely chop the red onion and dice the apple. Coarsely chop or break the walnuts. Crumble the goat cheese into pieces. Heat a dash of olive oil in a large sauté pan or wok. Add the red cabbage to the pan with the cinnamon and cook for about three minutes over medium heat until the cabbage softens slightly. Stir well. Deglaze with the balsamic vinegar. Add the raisins, apple, and red onion and stir well. Heat the mixture over low heat for a few more minutes. Meanwhile, fry the tempeh strips in a little sunflower oil. Season the tempeh with salt, pepper, or chicken seasoning. Spoon the red cabbage onto a large platter. Divide the tempeh and goat cheese over the salad. Serve immediately.