Savoy cabbage is wrapped around tempeh here, with bit of shredded red cabbage for crunch and segments of orange for juicy zest. These little rolls are s great, refreshing alternative to the usual soggy and uninspiring doughy wraps you can buy in the shops. Pack the dressing separately for dipping your rolls.
For the wraps
4 large Savoy cabbage leaves
250ml (9fl oz) vegetable stock
50g (1 ¾ oz) tempeh or vegan bacon
1 small red onion
1 tsp coconut oil/ or olive oil
Freshly ground white pepper
100g (3 ½ oz) red cabbage
1 tbsp chopped chives
For the dressing
100g (3 ½ oz) soy yogurt, or other plant-yoghurt
½ tbsp chopped parsley leaves
Dash of linseed oil
Pinch of sea salt
Pinch of freshly ground white pepper
Pinch of ground cinnamon
1.Wash the Savoy cabbage leaves and cut the thick central stalks. Heat the stock in a pan and blanch the leaves over a medium heat for 2 minutes. Take them out and plunge them in cold water, then pat them dry and set aside.
2.Slice the tempeh into thin strips. Same with bacon if using, peel the onion and slice finely.
Heat them oil in a pan and sauté the tempeh strips over a high heat. Add the sliced onion and continue to sauté until transparent. Season with salt and pepper.
3.Cut the red cabbage into thin strips and transfer to a bowl. Sprinkle with salt and then toss thoroughly. Peel and segment the orange, reserving any juice that comes out as you do so. Mix the orange segments and juice with the red cabbage. Fold in the chives.
4.To make the dressing, stir the soy yogurt in a bowl with the parsley, oil, salt, pepper, and cinnamon. Spread out the cabbage leaves on your work surface and put a bit of red cabbage salad and tempeh or bacon if using along the centre of each. Roll up from the bottom. Finally, tie them up with string so that the rolls don’t come apart while you are transporting them. Wrap them in greaseproof paper, foil, or cling film in your lunchbox. Pack the dressing separately.