Signature Savoy
Serves: 1
Shopping & Ingredients List:
4 large Savoy Cabbage Leaves
250ml Vegetable Stock
50g Tempeh, in thin strips
1 small Red Onion, finely sliced
1 tsp Coconut Oil
100g Red Cabbage, finely shredded
½ Orange, segmented
1 tbsp Fresh Chives, chopped
pinch of Salt
Dressing
100g Soy Yogurt or plant-based yogurt
½ tbsp Fresh Parsley, chopped
pinch Ground Cinnamon
few drops Walnut Oil
Salt & Pepper to own taste
Method
1. Cut out the thick stalks out of the savoy leaves. Heat the stock in a saucepan & blanch the leaves for about 2 minutes over a medium heat. Remove the leaves from the pan, plunge into ice cold water, drain & pat dry.
2. Add the tempeh & coconut oil to a non-stick frying pan. Saute the tempeh over a high heat. Add the onions & fry until the onions are transparent. Remove from heat & cool to room temperature or even chill in the fridge.
3. Put the red cabbage in a bowl & sprinkle with salt. Toss thoroughly. Mix the orange segments & any juice with the cabbage. Fold in the chives.
4. Make the dressing by whisking together in a bowl the dressing ingredients & season to own taste.
5. Lay the cabbage leaves onto a clean worktop or board. Fill along the centre wth the cabbage mix leaving enough room to roll them up & secure with kitchen string. Wrap each cabbage roll in kitchen paper, foil or clingfilm & pack for lunch. Carry the dressing in a separate container.
Macro info per serving
Protein
18g
Carbs
44g
Fat
15g
Energy
383Kcal