Better Off Well




Baked Cabbage Rolls

So this is Day 8 for me of being completely free of sugar and yeast. I can't wait to share more about this journey in the coming days because I've definitely noticed a difference. No more bloat belly and other cool stuff. I'm waiting to see what else can happen.

In the meantime, I wanted to share this meal because I thought it was fabulous.

My 10-year old son did not agree, so this may be more of a grown-up fave but here it is...


4 cabbage leaves, steamed so they are pliable 1/2 package tempeh (or use it all and double recipe) 1 small onion, chopped 1 small green bell pepper, chopped 2 garlic cloves, minced 1 cup tomato sauce* 1 happy chicken egg**, beaten 1 tsp rosemary, crushed 1 tsp sage 1 tsp sea salt 1 tsp paprika

*My favorite tomato sauce is the 365 (Whole Foods) brand Italian Seasonings. If you are using plain, be sure to add extra seasonings, like a tsp each of oregano, parsley, and marjoram.

**Happy chicken eggs are the kind that are living on farms, where they can roam free. If you don't have a farm near you, look for "humane-certified". If you don't want to use an egg, you can use tomato paste or bread crumbs to help bind the mixture.


Preheat oven to 350 degrees. After cabbage leaves have been steamed, set aside. Break up tempeh (fermented soy) into 3 pieces and place the part you are using into boiling water. Allow to boil for about 15 minutes. This helps to give the tempeh a ground-up consistency. Remove from heat and set aside to cool as you prep the rest of the rolls. (Once cool, chop up tempeh so that it has that ground-up texture.)

Saute onion and bell pepper on medium heat for about 3 minutes. Add the ground tempeh and saute for another 5 minutes. Add the garlic and saute 1 minute more. Transfer to a mixing bowl and add the sauce, egg, and seasonings except paprika.

Place one cabbage leaf on a prepared cookie sheet and fill the middle with tempeh mixture. Fold the sides of the cabbage leaf over the mixture like and envelope and flip over. Repeat with other leaves. Sprinkle with paprika and bake for 25-30 minutes, till tops are slightly browned.