Red stew with tempeh, cabbage, leeks, and potatoes

My boyfriend and I were planning on a movie and a late dinner afterwards. I wanted a stew I could prep in twenty minutes or less, and leave simmering for two or more hours to eat upon return. I also wanted to use up the three-weeks-old half-bottle of red wine we had left from a picnic he and I had had.

In a dutch oven or large pot (the stew can cook in the oven or on the burner on low), combine:

• 1 red cabbage, cut into small pieces
  
• 1 lb tempeh, in large cubes
  
• 1 large leek, washed and cut into small pieces (with, as always, tips and roots reserved for a vegetable stock
  
• Up to a bottle of red wine — cooking wines that have started to go acrid are fine
  
• A fair amount of soy sauce, but not so much as to overpower anything
  
• A handful of star anise
  
• A spoonful of sugar
  
• Enough water so bring level close to covering, but not too much; cabbage will release liquid.

Cover, bring to boil, reduce to simmer, and let stew on low for more than an hour, but up to all afternoon. Ten minutes before you are ready to eat, bring back to high, and add

• 3/4 lb red fingerling or Russian Banana potatoes

and boil ten minutes. Serve in wide bowls.

Wine is a meat tenderizer, so this broth is great for stewing tough meats (guinnea hen, mutton, etc.). If you are not trying to play the timing game, you can also thicken the stew with some corn starch at the end and serve over rice.