1 medium cabbage
2/3 cup apple cider
4 strips turkey or traditional bacon or 4 oz. smoky tempeh (see recipe)
2 TB maple syrup or honey
1 ½ -2 TB sunflower or safflower oil
1/8 tsp. smoked salt or salt
1/8- ¼ tsp. crushed red pepper flakes (optional)
If using turkey or traditional bacon, fry 4 strips bacon until crisp. Set aside bacon strips to cool, then crumble. Retain fat. If using smoky tempeh, fry 4 oz. smoky tempeh strips with ½ TB sunflower or safflower oil until crisp. Chop into pieces.
Wash, core, and finely chop 1 medium cabbage.
In a large skillet over high heat, warm leftover bacon fat and 1 TB sunflower or safflower oil or 1 ½ TB sunflower or safflower oil, if using tempeh. When the oil shimmers, add the cabbage, 1/8 tsp. smoked salt or salt, and 1/8- ¼ tsp. crushed red pepper flakes (optional). Sauté 6-8 minutes until browned, then stir in 2 TB maple syrup or honey and 2/3 cup apple cider. Cook until cabbage is soft and sweet, another 3-5 minutes. Stir in smoky tempeh pieces or bacon. Adjust seasonings to taste.
Marinate 1/2 lb. tempeh in 1/3 cup gf tamari or soy sauce, 2 TB ketchup, 2 TB liquid smoke, 2 tsp. apple cider vinegar, ½ tsp. garlic powder, ½ tsp. onion powder for 4-6 hours. Slice into strips and fry until crispy in 1 TB olive oil or toasted sesame oil over medium high heat.