- 6
Ingredients
- Ingredients:
- 2 tablespoons neutral tasting oil (Safflower or refined coconut) 1 onion, finely chopped
- 2 cloves fresh garlic
- 2 packages soy tempeh
- 2 cups cooked short grain brown rice 2 teaspoons grated fresh ginger
- 1 teaspoon sea salt, plus more to taste 1⁄2 teaspoon ground black pepper
- 2 tablespoons tomato paste, plus remainder 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 3 tablespoons brown rice syrup
- 1 ⁄2 teaspoon ceylon cinnamon 1⁄4 cup brown rice syrup
- 2 tablespoons red wine vinegar 1 teaspoon salt
- 1 ⁄2 teaspoon ground black pepper or cayenne pepper 1 teaspoon ground ginger
- 1 large green cabbage, whole
- Directions:
- Pre-heat the oven to 375 ̊
Preparation
Step 1
Directions:
Pre-heat the oven to 375 ̊.
Fill a large pot three-quarters full with water 1⁄2 teaspoon sea salt. Bring to a rapid boil and place cabbage in the boiling water whole. Boil for about 5 minutes, or until the leaves pull away from the center.
Heat a large sauté pan and add the oil and onion and garlic. Crumble tempeh and add to pan. Add cooked brown rice, ginger, sea salt and pepper and cook for about 3 minutes. Add 2 tablespoons tomato paste, red wine vinegar, lemon juice and brown rice syrup and cook for an additional 3-5 minutes, or until the tempeh is browned.
In a mixing bowl, add the remainder tomato paste, cinnamon, brown rice syrup, red wine vinegar, sea salt, pepper and 1 teaspoon ginger. Thin with about 1⁄4 cup water. Whisk to incorporate.
To form the holishkes, use one leaf of cabbage and fill with about 1⁄4 cup filling. Tuck the filling in to the bottom of the leaf, where the stem is thick, then roll up and tuck in the sides.
Place seam side down in a baking dish and repeat until the filling is used up. Pour the sauce over the rolls and cover.
Bake for 20 minutes covered. Remove cover and bake for an additional 20-25 minutes, or until the sauce is bubbling in the center. Serve warm.
© Spork Foods, 2010