Cabbage Rolls


  • 1 large green cabbage


  • 1 48oz can tomato juice
  • 6 tbsp lemon juice
  • 1 tsp dill
  • 1/2 cup brown sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder


  1. Place all ingredients in a saucepan and simmer. Make the filling.


  • 1 lb tempeh
  • 2 cups cooked rice
  • 4 tbsp oil
  • 2 onions, diced
  • 3 cloves garlic, minced
  • 2 tbsp ground fennel
  • 2 tbsp sage
  • 1 tsp oregano
  • 1 tsp thyme
  • 2 tbsp soy sauce
  • 2 tbsp HP sauce
  • 2-3 tbsp water
  • salt and pepper to taste


  1. Boil tempeh in water in a sauce pan for 10 mins. Remove from water and cool. When cool, grate coarsely.
  2. Heat oil in a frying pan and saute onions and garlic for 5 mins, until onions are translucent. Add in grated tempeh and fry for 5 mins, stirring constantly. Add in spices, soy and HP sauce, and water. Mix well. Add more water is mixture is too dry and spices won’t mix through. Season with salt and pepper and adjust seasonings to taste. Mix in rice.

Cabbage Rolls
Preheat oven to 350 degrees

  1. Core cabbage. Place in a large pot of boiling water. Remove cabbage leaves with tongs as they cook. Cut off any extra tough pieces of stem. Place about 1/3 cup of tempeh mixture on the cabbage leaf, near stem. Roll half way, fold in both sides, then complete rolling (like a burrito). Place in a roasting pan. Repeat until all filling is used.
  2. Pour sauce over all cabbage rolls. Cover over with any remaining cabbage leaves. Cover with lid and bake for at least 1.5 hours.
  3. Top with tofu sour cream and serve.