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Tempeh Cabbage Wraps.

April 10, 2012 by Carolina

Raise your hand if you have constant cravings? That’s me! I’m constantly craving things, problem is they’re usually those that aren’t the healthiest. Yesterday I dreamt of enchiladas most of the day so when I got home I decided to reinvent one of my favorite Mexican staples in a healthier way.

Healthy, vegetarian or vegan recipes don’t need to be bland, they can be packed with flavor & be just as satisfying as any meat dish. Instead of tortillas I used green cabbage leaves which are great because they’re in season all year long. Instead of taco meat I used delicious tempeh & it totally hit the spot. You’re going to love these.

Ingredients (makes 10 wraps)

5 large green cabbage leaves

3 teaspoons olive oil

1 tablespoon soy sauce

1 cup tempeh, chopped

1/2 summer squash, chopped

1/2 green bell pepper, chopped

1/2 cup rice, cooked

1/2 teaspoon pepper

1/4 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon garlic powder

1/4 teaspoon dried marjoram

1/4 teaspoon dried thyme

1/2 can enchilada sauce

Feta, to taste (optional)

Preheat the oven to 400 degrees. In a large pot bring 6 cups of water to a boil then add the cabbage leaves & cook for 3 -4 minutes & remove from heat. Let the cabbage leaves cool & cut out the vein in the middle of the leave, turning your 5 leaves into 10 half leaves. Set leaves aside.

In a pan, heat olive oil. Add the tempeh & soy sauce & cook for 4 – 5 minutes until tempeh is golden brown. Add the peppers, summer squash, rice, salt, pepper, basil, garlic powder, marjoram & thyme, stir & cook for an additional 5 minutes. Now you’re ready to assemble the wraps.

On a cabbage leave spoon about 1 tablespoon of the rice mixture & roll the leave, creating a wrap. Place in baking dish & continue the process until you’ve rolled all 10 wraps. Depending on the size of your leaves you may have some rice left over which you can enjoy at a later time. Place all 10 wraps close to each other in the baking dish & pour the enchilada sauce over them.

Place in the oven & bake at 400 degrees for 15 minutes. Serve hot with feta crumbles on top or keep it vegan & top with fresh herbs. Buen provecho!

What’s your favorite way to enjoy cabbage?


Carolina is a marketing professional living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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