Tempeh Burgers

1 8 oz pkg tempeh, cut into cubes
1 cup minced white cabbage
1 cup crimini mushrooms, diced
1 Tbs balsamic vinegar
1 tsp each dried oregano
1 tsp dried rosemary
1 tsp dried thyme
1 tsp cumin
2 Tbs soy sauce
1 cup flour
salt and pepper to taste
olive oil

Steam tempeh cubes for 15 minutes, let cool, then crumple. In a skillet, saute cabbage in 1 Tbs olive oil for a few minutes over medium high heat. Add mushrooms and fry another 3-4 minutes. Then add vinegar and all the seasonings. Transfer to a bowl. Combine this mixture with flour, 1 Tbs olive oil and crumpled tempeh. Form into patties and fry in a lightly oiled skillet over medium heat until brown on both sides.