Savoy cabbage rolls with rice and tempeh in tomato

Ingredients

For 1 serving

• Savoy cabbage200 g
• Tempeh140 g
• White rice30 g
• Tomato passata200 g
• Onion30 g
• Parsley5 g
• Nutmeg1 pinch
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: October – March

Method

1. Bring a large pan of water to the boil and salt it. Carefully peel off the largest savoy cabbage leaves, wash them and blanch for 2 minutes, until pliable; drain, lay them on a tea towel and shave down the thick central rib with a knife.
2. In the same water cook the rice for 10 minutes, until half cooked; drain.
3. Meanwhile peel and chop the onion, crumble the tempeh and chop the washed parsley. Heat half the oil in a frying pan over a medium heat and fry the onion and tempeh for 5 minutes, until golden; mix with the rice, parsley, nutmeg, salt and black pepper.
4. Put a spoonful of filling at the base of each leaf, fold the sides in and roll up tightly.
5. Pour the passata into a wide pan with the remaining oil, a pinch of salt and a splash of water, lay the rolls in seam side down, cover and cook over a low heat for 25 minutes, until the cabbage is tender and the rice has finished cooking in the sauce.