Tempeh Cabbage Rolls
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Food recipes
3
30 minutes
20 minutes
Roshni Sanghvi
4-5 garlic pods, finely chopped
Tomato paste (3 tomatoes boiled and blended into a smooth paste)
1 tsp dried herbs
1 tbsp date paste
1 tbsp soy sauce
1 tsp balsamic vinegar
1 block tempeh
1/2 cup cooked brown rice
1 chilli, finely chopped
1 large head of cabbage
Bring 4 cups water to boil and add the cabbage head. Boil it for 10-12 minutes on medium flame.
Gently peel single leaves from the cabbage and set aside.
In a large mixing bowl grate tempeh and add rest of the filling ingredients. Mix well to combine all ingredients.
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
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.
Transfer the rolls to a baking dish and top them with the remaining tomato paste.
Bake for 15 minutes at 200 degree celsius.
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.
I do free consultations every Tuesday's and Thursday's. Either way you will get some actionable tips to reach your fitness goals faster.
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