Start with marinating the tempeh. The day before you plan on serving, pour 1/2 the teriyaki sauce over the whole tempeh. Cover and refrigerate, turning a couple of times.

When you are ready to prepare - Cut the cabbage in half lengthwise. Sprinkle 1/2 the olive oil over both sides of the cabbage and the rest over the tempeh. I also added 1/2 of a red onion.

Add some salt and pepper to both sides of each.

Heat the grill to medium-high. Place the tempeh and cabbage onto the grill.

Cook for about 5 to 7 minutes on each side. Do keep a watch so it doesn't burn. The tempeh should be browned with crispy edges. The cabbage will be lightly charred around the edges and will be starting to get soft.

Remove from the grill. Slice both the tempeh and cabbage. If you also made the onion, separate the rings.

Serve with rice and the remaining teriyaki sauce.