Bigos (classic polish cabbage dish)

1 head of white cabbage, shredded
2 14 oz cans of sauerkraut, drained
2 8 oz pkgs of tempeh, crumpled
1 cup vegetable oil
1 cup soy sauce
1 Tbs italian seasonings
1 tsp caraway seeds
1 14 oz can black eyed peas, drained (or 14 oz of frozen black eyed peas, thawed)
12 oz pkg of mushrooms, diced
1 cup dried mushrooms, soaked in 1 cup boiling water for 10 minutes
2 Tbs tomato paste
salt and pepper

In a large skillet, over medium high heat brown the tempeh in 1 cup vegetable and add 1 cup soy sauce right before removing from the pan. Add a little more oil to the skillet and fry 1 of the shredded cabbage and the chopped mushrooms for 10 minutes. In a big tall pot, add 3 of cabbage and enough water to reach half way to the top of the cabbage. Bring to a boil and simmer the cabbage for 5 minutes. Add sauerkraut, browned tempeh, sauteed cabbage and mushrooms and all the remaining ingredients, including the water used to soak the dried mushrooms to the pot. Salt and pepper to taste. Simmer everything together for 30 minutes over medium heat, adding water as necessary to keep the mixture moist but not watery. Serve with boiled potatoes.