Recipe description
June 25, 2026
Pointed cabbage stir-fry with tempeh
Pointed cabbage stir-fry with tempeh that supports fiber and gut diversity
Plant Based
Fermented Foods
92%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: soy, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from cabbage and vegetables.
- Includes fermented tempeh for gut-friendly protein.
- Colorful plant foods support dietary diversity.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Pointed cabbage
1
bowl
Tempeh
200
gram
Oil, olive
2
tablespoon
Garlic
2
clove
Soy sauce
2
tablespoon
Ginger
1
tablespoon
Onion, spring
2
piece
Instructions
1
Slice the pointed cabbage into thin strips.
2
Crumble the tempeh into bite-sized pieces.
3
Heat the olive oil in a wok over medium heat.
4
Add minced garlic and grated ginger to the wok, stir-frying for a minute.
5
Add the crumbled tempeh and soy sauce, cooking for another 5 minutes.
6
Toss in the sliced pointed cabbage and chopped green onions, stir-frying for an additional 3-4 minutes until tender.
7
Serve hot, enjoying the mix of flavors and textures.
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Nutrition
425 kcal
Calories
22 g
Protein
23 g
Carbohydrates
7 g
Fiber
6 g
Sugar
20 g
Fat
3 g
Saturated fat
1.4 g
Salt
FAQ
Is this dish suitable for beginners?
Yes—it's quick and simple with basic chopping and stir-frying.
How long does it take to cook?
Around 15–20 minutes from start to finish.
Can I substitute tempeh with tofu or chickpeas?
Yes. Firm tofu or canned chickpeas work, but texture and flavor change; adjust cooking time.
What are the health benefits of pointed cabbage and tempeh?
Pointed cabbage provides fiber and polyphenols; tempeh adds plant protein and fermentation, which some people find easier to digest.
Is this dish vegan?
Yes, if you use plant-based sauces and no animal products.
How should I store leftovers?
Cool and refrigerate in an airtight container for 2–3 days; reheat gently.
Can I make it gluten-free or adjust for allergies?
Yes—use gluten-free soy sauce (tamari) and check tempeh ingredients; keep everything gluten-free.
What sauces or seasonings work well?
Soy sauce or tamari, a splash of sesame oil, garlic and ginger, chili flakes, and a squeeze of lime.
Can I customize with other vegetables or grains?
Yes—try carrots, peppers, mushrooms, or serve with rice or quinoa.
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