Zoe’s Asian inspired sauerkraut with tofu balls

If you’re after a recipe that is tasty and nutritious, then this recipe by Zoe Bingley-Pullin is the one for you.

You can find the recipe below:

3 cups white cabbage thinly shredded
½ cup fresh coriander, roughly chopped
1 ½ tbsp. kosher salt or sea salt
1 tbsp. ginger, grater
½ tbsp. coriander seeds
½ tbsp. cumin seeds
½ cup filtered water

Plant Based Meatballs Ingredients:
300g of hard tofu
½ cup almond meal, more might be needed
1 onion, finely chopped
2 garlic cloves, crushed
1-2 eggs
¼ cup pine nuts
4 tbsp. fresh coriander finely chopped
Pepper and sea salt, to taste
1 tbsp. extra virgin olive oil
1 cos lettuce, separated into cups, optional

Place everything in a sterilised jar. Leave on the kitchen bench for up to a week to ferment.
Let the excess air out over the week and once achieve the desired flavour refrigerate.
In a food processor add the tofu, onion and garlic and blend till course. In a large mixing bowl mix together the remaining ingredients with the tofu and roll into medium sized balls.
Heat olive oil over medium-heat in a frying pan, add meatballs to the pan, cooking on each side until cooked through.

You can also find more delicious and healthy recipes on our website:

From The House of Wellness Season 8, Episode 5.

Join Luke Darcy, Jo Stanley, Jacqui Felgate and Dr Nick Carr, for your weekly slice of TV goodness that helps you get well, stay well, live well, and look fabulous. Watch LIVE every Friday at 2pm and Sunday at 12 noon on Channel 7.


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