Unstuffed Tempeh Cabbage Rolls

2 from 1 vote
Course Main Dish
Servings 6


  • 2 pounds cabbage
  • 2 tablespoons olive oil **if increasing recipe servings, leave this amount the same
  • 1 (8-ounce) block tempeh
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1/2 cup chopped tomatoes
  • 1 teaspoon tomato paste
  • 1 teaspoon dried mint
  • 1/2 teaspoon black pepper
  • sea salt for seasoning
  • 1 3/4 cups cooked quinoa
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • Nonstick cooking spray


  • Bring a large pot of water to a boil over high heat and add the leaves to the water. Boil until tender-crisp, about 3 minutes, drain, and run under cold water. Chop the cabbage roughly.
  • Heat the oil in a large skillet over medium heat and sauté the tempeh until it is warmed, about 6 minutes.
  • Add the onions and garlic and and sauté for 5 to 7 minutes. Add the tomatoes, tomato paste, mint, pepper, and salt and stir to combine.
  • Add the quinoa, parsley, lemon juice and chopped cabbage. Cook over medium-low heat for 7 to 10 minutes.
  • Preheat oven to 350ºF. Spray a casserole dish with oil and transfer the cabbage mixture to the dish and bake for 30 to 45 minutes.


1 day before: Cook the quinoa in advance during weekly prep to speed dinner prep. In fact the whole thing can be made in advance and warmed up on the night.

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