Fermented Cabbage Bowl

Recipe Name: Fermented Cabbage Bowl

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 2 main servings (or 3 light servings)

Ingredients:

2 cups cooked brown rice or quinoa

1½ cups fermented cabbage (sauerkraut or kimchi), drained

1 cup shredded carrots

1 small cucumber, thinly sliced

4 radishes, thinly sliced

1 ripe avocado, sliced

200 g firm tofu, pressed and cubed

1 tablespoon neutral or avocado oil

¼ teaspoon salt

¼ teaspoon black pepper

Sesame-Ginger Dressing:

3 tablespoons extra-virgin olive oil

1½ tablespoons rice vinegar

1 tablespoon soy sauce or tamari

1 teaspoon toasted sesame oil

1 teaspoon maple syrup or honey

1 teaspoon grated ginger

1 small garlic clove, minced

Pinch of red pepper flakes (optional)

Toppings:

1 tablespoon toasted sesame seeds

2 tablespoons chopped fresh herbs

Lime wedges

Nori strips (optional)

Instructions:

Cook grains if needed; prep and slice all vegetables, and drain the fermented cabbage.

Pan-fry tofu in oil with salt and pepper until golden and crisp on all sides.

Whisk together all dressing ingredients until smooth and emulsified.

Divide grains between bowls and arrange carrots, cucumber, radishes, avocado, and fermented cabbage on top.

Add crispy tofu, then drizzle each bowl with sesame-ginger dressing to taste.

Garnish with sesame seeds, herbs, lime wedges, and optional nori strips; serve immediately.

Nutrition (Calories)Approximately 400–500 calories per main serving, depending on grain choice and amount of dressing used. Best for a nourishing lunch or light dinner, high in fiber and gut-friendly probiotics.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 2

Course: Main Course

Cuisine: American

Calories: 450

Notes

Pro Tip:
Keep the fermented cabbage cool and well-drained, and add it at the very end so it stays crunchy, tangy, and rich in live cultures.