St Patrick’s Day Stuffed Cabbage


Here’s a fun green idea for your St. Patrick’s Day celebration!

This vegan stuffed cabbage is the perfect hearty Irish feast. It’s stuffed with tempeh, a nutritious soy product similar to tofu but higher in protein, vitamins and fibre. Or you can use your favorite canned beans instead. The end result is a deliciously protein-packed, high fiber meal. Make it to share with your friends and family during festivities.


2 small green cabbages, halved & cored
3 Tbs olive oil
1 onion, finely chopped
2 small zucchini, chopped
1/2 cup finely chopped oil-packed sun-dried tomatoes
2 garlic cloves, minced
8 oz  crumbled tempeh or your favorite canned beans
3 Tbs finely chopped fresh parsley
1 tsp dried thyme
2 cups cooked red quinoa or brown rice
salt & freshly ground black pepper (to taste)


Remove inner leaves of cabbage halves, leaving 3 outer layers to form a bowl; thinly slice inner cabbage leaves.
Heat oil in large pot over medium heat; add cabbage, onion, and zucchini and cook, stirring often, until tender.
Add tomatoes, garlic, and tempeh; cook, stirring often, until tempeh is lightly browned (Note: if using canned beans

instead of tempeh, drain and add, same as tempeh).
Stir in parsley, thyme, and quinoa or rice; season with salt and pepper.
Fill cabbage halves with vegetable mixture.
Place in large baking dish and bake at 350F degrees for 35 to 40 minutes. Serve hot.


This recipe is courtesy of Meatout Mondays!

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