Signature Savoy

Serves: 1

Shopping & Ingredients List:

4 large Savoy Cabbage Leaves

250ml Vegetable Stock

50g Tempeh, in thin strips

1 small Red Onion, finely sliced

1 tsp Coconut Oil

100g Red Cabbage, finely shredded

½ Orange, segmented

1 tbsp Fresh Chives, chopped

pinch of Salt

Dressing

100g Soy Yogurt or plant-based yogurt

½ tbsp Fresh Parsley, chopped

pinch Ground Cinnamon

few drops Walnut Oil

Salt & Pepper to own taste

Method

1. Cut out the thick stalks out of the savoy leaves. Heat the stock in a saucepan & blanch the leaves for about 2 minutes over a medium heat. Remove the leaves from the pan, plunge into ice cold water, drain & pat dry.

2. Add the tempeh & coconut oil to a non-stick frying pan. Saute the tempeh over a high heat. Add the onions & fry until the onions are transparent. Remove from heat & cool to room temperature or even chill in the fridge.

3. Put the red cabbage in a bowl & sprinkle with salt. Toss thoroughly. Mix the orange segments & any juice with the cabbage. Fold in the chives.

4. Make the dressing by whisking together in a bowl the dressing ingredients & season to own taste.

5. Lay the cabbage leaves onto a clean worktop or board. Fill along the centre wth the cabbage mix leaving enough room to roll them up & secure with kitchen string. Wrap each cabbage roll in kitchen paper, foil or clingfilm & pack for lunch. Carry the dressing in a separate container.

Macro info per serving

Protein
18g

Carbs
44g

Fat
15g

Energy
383Kcal