Vegan | Vegetarian

parsley to taste

2 tbsp chives

200 g red cabbage

1 orange

200 g soy yoghurt (unsweetened)

cinnamon to taste

500 ml vegetable stock

1 red onion

salt & pepper to taste

1 tbsp coconut oil

8 savoy cabbage leaves

100 g tempeh

1. Blanch the large savoy cabbage leaves in heated stock for 2 minutes, rinse with cold water, then pat dry and set aside.

2. Finely slice the onion and tempeh and fry over a high heat with a little coconut oil until the onion is translucent. Season with salt and pepper.

3. Cut the red cabbage into strips, season with salt and pepper and knead with your hands.

4. Peel the orange, cut it into pieces, collect the juice that comes out and mix with the red cabbage and chives.

5. Fill savoy cabbage leaves with red cabbage and tempeh strips, fold in from right and left, roll up carefully.

6. Fix the rolls with kitchen string or toothpicks.

Dip:

1. Mix soy yoghurt with parsley, oil, salt, pepper and cinnamon.

Energy 351 kcal | Protein 22 g | Carbohydrates 25 g | Fibre 16 g | Fat 13 g