Tempeh Cabbage Parcels with Lemon Tahini

• 110 g plain soy tempeh made without grain or sauce — Plain soy tempeh
• 70 g green cabbage, about 2 broad outer leaves after trimming thick ribs — Raw green cabbage
• 20 g raw walnut pieces — Raw English walnuts
• 10 g roasted sesame tahini — Tahini from roasted sesame kernels
• 5 g fresh lemon juice — Fresh lemon juice
• 0.5 g ground cumin — Ground cumin
• 5 g extra-virgin olive oil — Extra-virgin olive oil
• 90 g potable water, divided — Potable water
• 0.3 g fine salt — Fine salt

Method

1. 1Blanch and soften the cabbageBring a saucepan of water to a boil. Lower the two trimmed cabbage leaves into the water for 3 to 4 minutes until flexible. Lift out with tongs, drain on a clean towel, and let cool for 2 minutes. The blanching water is discarded.6 minLook for: Each leaf folds without splitting and its remaining rib bends readily.Safety: Lower leaves away from yourself and lift the lid away from escaping steam.
2. 2Prepare the tempeh and walnutsWhile the water heats, crumble the tempeh into 5 mm pieces and chop all walnuts finely. Set them in separate bowls.Look for: The filling pieces are small enough for the leaves to fold around them without tearing.Safety: Use plain soy tempeh made without grain or sweetener; follow any longer package cooking requirement.
3. 3Cook the parcel fillingHeat all 5 g olive oil in a nonstick skillet over medium. Cook the tempeh for 6 minutes, stirring regularly. Add the walnuts, cumin, and fine salt and cook for 2 minutes more; transfer the filling to a bowl and cool for 2 minutes.10 minLook for: The tempeh has golden flecks, the walnuts smell toasted, and the cumin is fragrant without scorching.Safety: Keep the heat moderate after adding nuts and spices; the parcels receive a further steam-cooking stage.
4. 4Fold two cabbage parcelsLay the drained leaves on a board, divide all filling between them, fold the sides inward, and roll each into a closed parcel. Set them seam-side down in the skillet.Look for: The two parcels are snugly wrapped and the filling stays inside when moved gently.Safety: Handle leaves gently; overlap any small tear before folding to keep the filling enclosed.
5. 5Steam the parcelsPour 60 g of the measured water around the parcels, cover tightly, and cook over medium-low heat for 8 to 10 minutes until the centers reach 165°F (74°C). Uncover and let excess water evaporate for up to 1 minute.11 min · 165°FLook for: The cabbage is fully tender, the parcels hold together, and the centers are steaming hot.Safety: Add the water to the side of the skillet and lift the lid away from your face.
6. 6Whisk the sauce and serveWhile the parcels steam, whisk the tahini with all lemon juice and the remaining 30 g water until smooth. Transfer both cooked parcels to a plate and drizzle every spoonful of lemon-tahini sauce over them.Look for: The sauce flows in a thin ribbon and coats both parcels without thick clumps.Safety: Serve hot and refrigerate leftovers within 2 hours.