Greek Dill Yogurt

For the filling:

1. Sautée the onions with canola oil. Once the onions are translucent, add the rice. Toast for 2 minutes at medium heat.
2. Add grated sweet potato, tempeh, 3 slivered garlic cloves, paprika, kimchi and olive oil. Lightly season with salt and pepper. Cook for 3 minutes at low heat to combine everything.
3. Cool the mixture before the assembly.

  Stuff the leaves with the filling:

1. Place the filling at the bottom of the leaf, tuck each side and begin to roll to the top. Do not make it too tight as the rice will expand.
2. Place the cabbage rolls in the braising pot. Place the chopped canned tomatoes and liquid on top and cover with a lid.
3. Bake at 375 degrees for 1 hour, 20 minutes, checking occasionally.
4. While the cabbage rolls are cooking. In a bowl, mix the Greek yogurt with lemon juice and olive oil. Add one tablespoon of chopped dill and one garlic clove, chopped fine. Season with salt and pepper.
5. Place a dollop of yogurt on top of the cabbage rolls and serve..