Unstuffed Cabbage

Rinse and trim the cabbage. Use 4 to 6 of the large outer leaves to line the bottom of a medium skillet so they’re overlapping to cover the surface completely. Chop the remaining cabbage and spread it over the leaves.

Rinse, trim, and chop the dill. Peel and chop enough garlic to measure 1 1/2 teaspoons. Put the dill and garlic in a medium bowl along with the quinoa, tomatoes, smoked paprika, 1 tablespoon oil, and a sprinkle of salt and pepper. Add 1 cup water and stir to combine. Spread the quinoa mixture on top of the cabbage and put the skillet over high heat until it bubbles. Lower the heat to medium, cover, and cook, undisturbed, until the cabbage and quinoa are tender and most of the liquid is absorbed, 20 to 25 minutes.

Meanwhile, put the remaining 2 tablespoons oil in a large skillet over medium-high heat. When it’s hot, use your fingers to crumble the tempeh into the pan. Cook, stirring frequently, mashing any larger pieces with a wooden spoon, and scraping up any browned bits, until it’s deeply colored and crisp on all sides, 10 to 20 minutes. Remove the pan from the heat. Sprinkle lightly with salt and pepper. Rinse, trim, and chop the parsley. When the cabbage and quinoa are done, drizzle with 1 teaspoon of the vinegar; taste and adjust the seasoning, adding more vinegar if you’d like. To serve, spoon the tempeh on top of the quinoa and cabbage, and garnish with the parsley.