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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.

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    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.

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    Tempeh Cabbage Rolls

    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:

    • calories99
    • protein5g
    • fat6g
      • saturated fat1g
      • trans fat0g
    • carbohydrates8g
      • sugars3g
      • fibre2g
    • sodium131mg

    Directions

    01

    How to prepare cabbage: Bring large pot of salted water to a boil. Add vinegar. Spear cabbage head on its stem with large roasting fork, then place in water. After 1 minute remove cabbage from water, then slash core with knife to peel off a layer of leaves.

    Return cabbage to water, then after another 30 seconds, remove next layer of leaves. Continue every 30 seconds until all large leaves have been removed. You should get a few more than 15 leaves, which allows for extras in case any break.

    Return all leaves to pot and simmer gently for 1 1/2 to 2 minutes. Remove from pot and place on rack until cool enough to handle.

    Tip: Wear a clean silicone oven mitt to keep from getting splashed with boiling water.

    Filling: Meanwhile, heat olive oil in large skillet over medium heat, then add onion. Cook for 8 to 10 minutes, stirring occasionally, until onion browns lightly, then add mushrooms, garlic, and salt. Cook, stirring occasionally, until mushrooms release liquid, approximately 8 minutes.

    Add tempeh and cook for another 5 minutes until soft and browning, then add tamari and stir to combine. Add walnuts; cook for 1 minute. Add tomato paste and mix well. Remove from heat, stir in dill and black pepper, and then set aside until cool enough to work with.

    Preheat oven to 325 F (160 C) and lightly grease baking sheet.

    Place cooled cabbage leaf on cutting board, and cut out 1 in (2.5 cm) of the hard bottom core and discard. Place 2 to 3 Tbsp (30 to 45 mL) tempeh mixture in centre of leaf, fold in both sides, then roll up bottom and tuck into pocket between top of leaf and filling. Snugly pull top leaf around and place in casserole dish, seam side down. Repeat with remaining leaves. Cover with lid.

    Bake for 15 to 20 minutes. Remove from pan, cut each roll in half on the bias, spear with bamboo skewer, and place on platter. Garnish with dollop of sour cream or Greek yogurt dip if desired.

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