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Food

Tempeh Cabbage Rolls

Makes 15 cabbage rolls.

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Tempeh Cabbage Rolls
Cabbage is the new kale. As part of the same cruciferous family of veggies, cabbage provides the cancer-protective benefits kale does. By filling with tempeh rather than red meat, you get the nutritional benefits of fermented soy. These may take a little extra work, but they’re worth it.

Plan ahead

Cabbage rolls can be refrigerated until ready to heat and serve. They will keep in the fridge for up to two days.

Switch up your dip

To make an easy sour cream replacement, combine 1/2 cup (125 mL) plain Greek yogurt with 2 Tbsp (30 mL) extra-virgin olive oil, salt, and pepper. It’s flavourful and is easier to drizzle and dollop than thick sour cream.

Ingredients

  • 1 Tbsp (15 mL) white vinegar
  • 1 medium red cabbage
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 1 medium onion, diced
  • 5 large button mushrooms, chopped
  • 3 garlic cloves, minced
  • 1/4 tsp (1 mL) salt
  • 1 - 8 oz (225 g) package tempeh, thawed if frozen
  • 1 Tbsp (15 mL) organic tamari, gluten-free if preferred
  • 1/2 cup (125 mL) finely chopped walnuts
  • 1/2 - 5 1/2 oz (156 mL) can tomato paste
  • 1/2 cup (125 mL) chopped fresh dill
  • 1/2 tsp (2 mL) freshly ground black pepper

Nutrition

Per serving:

  • calories 99
  • protein 5g
  • fat 6g
    • saturated fat 1g
    • trans fat 0g
  • carbohydrates 8g
    • sugars 3g
    • fibre 2g
  • sodium 131mg

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