Yield: 4 Servings
Measure | Ingredient |
---|---|
24 ounces | Pressed tofu |
1 tablespoon | Vegetable oil |
2½ tablespoon | Tamari |
1 tablespoon | Worcestershire sauce |
½ teaspoon | Ground allspice |
1 medium | Onion, chopped |
2 tablespoons | Vegetable oil |
4 cups | Shredded cabbage |
2 tablespoons | Tomato paste |
1 tablespoon | Vinegar |
1 teaspoon | Dill |
1 teaspoon | Salt |
½ teaspoon | Sweet Hungarian paprika |
\N \N | Black pepper |
¼ cup | Water |
1 tablespoon | Currants |
\N \N | Cooked rice, barley or mashed potatoes |
1 \N | Dill pickle, minced |
TOFU & MARINADE
CABBAGE
SAUCE
TOPPING
Bake the tofu in its marinade in a 375F for about 35 minutes, turning the cubes 2 or 3 times during the baking. Saute the onion in the oil till translucent. Add cabbage, stirring occasionally, for about 5 minutes.
Combine sauce ingredients & pour over cabbage. Add currants & stir to coat cabbage evenly with the sauce. Remove from the heat. Cover the skillet & bake in a 375F oven for 30 minutes. Serve cabbage over rice, barley or mashed potatoes. Top with minced pickle & baked tofu.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@...> on Feb 25, 98