Skip to content
Tempeh Cabbage Rolls
November 3, 2022 Roshni Sanghvi

Tempeh Cabbage Rolls

Table Of Content

Tempeh Cabbage Rolls

Roshni Sanghvi

Servings

3

Prep Time

30 minutes

Cook Time

20 minutes

Cuisine

Continental

Category

Food recipes

Ingredients

    Paste Ingredients

    • 1 onion, finely chopped
    • 4-5 garlic pods, finely chopped
    • Tomato paste (3 tomatoes boiled and blended into a smooth paste)
    • 1 tbsp chilli paste

    Paste (Optional ingredients)

    • 1 tsp dried herbs
    • 1 tbsp date paste
    • 1 tbsp soy sauce
    • 1 tsp balsamic vinegar

    Filling Ingredients

    • 1 block tempeh
    • 1/2 cup cooked brown rice
    • 1/4 inch grated ginger
    • 3-4 pods garlic, finally chopped
    • Salt and pepper to taste
    • 1 chilli, finely chopped
    • 1 tsp dried herbs
    • Handful of finely chopped basil leaves
    • 1 tbsp cooked paste

    Other Ingredients

    • 1 large head of cabbage

    Directions

    1. Bring 4 cups water to boil and add the cabbage head. Boil it for 10-12 minutes on medium flame.

    2. Gently peel single leaves from the cabbage and set aside.

    3. In a large mixing bowl grate tempeh and add rest of the filling ingredients. Mix well to combine all ingredients.

    4. Pre-heat a pan, saute onions and garlic till the onions turn soft. Add in tomato paste and chilli paste. Saute for a minute on low flame. Add in salt and rest of the optional ingredients. Set aside once done

    5. For the roll assembly, fill 2 scoops of filling in each of the cabbage leaves. Fold and roll the cabbage leaves into small cylindrical rolls. Repeat the process for 7 more rolls.

    6. Transfer the rolls to a baking dish and top them with the remaining tomato paste.

    7. Bake for 15 minutes at 200 degree celsius.

    8. Transfer the baked cabbage rolls to a serving dish and serve them hot. You can also serve these on a bed of mashed and herbed sweet potato.

    Let's Just Talk. No Obligations.

    I do free consultations every Tuesday's and Thursday's. Either way you will get some actionable tips to reach your fitness goals faster.

    Previous article Millet Idli
    Next article Amaranth Pappu

    Leave a comment

    Comments must be approved before appearing

    * Required fields

    About Roshni Sanghvi

    Roshni Sanghvi is an Indian plant-based sports nutritionist and body transformation specialist. She is the first Indian to represent on a national bodybuilding stage being on a 100% plant-based diet. Roshni is a holistic nutritionist, graduated from the prestigious NutraPhoria college of nutrition in Canada.

    She is also an ACE-certified personal trainer, certified PlantFed gut coach, certified Bodyshred, and Animal flow instructor with a specialisation in disease reversal through food and lifestyle modification.

    Her approach is more focused on helping you in adopting a healthy lifestyle. With her result-oriented holistic methods, she has managed to transform and reverse lifestyle diseases such as PCOS, Thyroid, Diabetes etc for 12k+ clients worldwide.