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Tempeh-Stuffed Cabbage Rolls

Cabbage rolls are one of the most satisfying everyday kind of main courses. I love to serve these with a side of brown basmati rice and a crisp salad for a great dinner.

8 ounces tempeh, steam for 10 minutes, crumble 
1/2 cup red onion, minced 
2 cloves fresh garlic, minced
1 small carrot, minced 
8 large cabbage leaves 
avocado oil
2 shallots, diced
1/4 pound cremini mushrooms, sliced thinly
organic soy sauce
1 teaspoon kuzu or arrowroot, dissolved in a small amount of cold water 
3-4 sprigs fresh flatleaf parsley, coarsely chopped

Crumble tempeh into bowl, add garlic, onions and carrots. Lay a cabbage leaf on the work surface and place 1/4 cup of filling near the center. Roll the bottom up, fold in the sides and roll up to seal. You may need to secure the roll with a toothpick.

Place the rolls in a dep skillet with a lid. Arrange them tightly. Add water to half cover rolls, bring to a boil, cover and reduce to simmer for 10 minutes. while the cabbage rolls cook, make the sauce. Heat a small amount of oil in a skillet and saute shallots with a splash of shoyu until they are translucent. Stir in mushrooms and saute for 2 minutes. Season with shoyu to taste and simmer for 2 more minutes, stirring often. Dissolve kuzu and stir into mushroom sauce; stir until sauce thickens, about 2-3 minutes. to serve, carefully remove the rolls and arrange on a plate. Spoon sauce over cabbage rolls and serve hot, garnished with parsley. 

Makes 4-5 servings. 


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