The day may come when after a long fight with disease, we shall feel that medicine can do no more, and that nothing remains but to die. Friends will be standing by, unable to help us. Hearing, eyesight, even the power of praying, will be fast failing us. The world and its shadows will be melting beneath our feet. Eternity, with its realities, will be looming large before our minds. What shall support us in that trying hour? What shall enable us to feel, 'I fear no evil'? (Psalm 23:4). Nothing, nothing can do it but close communion with Christ. Christ dwelling in our hearts by faith. Christ putting His right arm under our heads. Christ felt to be sitting by our side. Christ can alone give us the complete victory in the last struggle.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Main dish, Rice, Vegetarian	4	Servings

INGREDIENTS

24	oz	Pressed tofu
1	tb	Vegetable oil
2 1/2	tb	Tamari
1	tb	Worcestershire sauce
1/2	ts	Ground allspice
1	md	Onion, chopped
2	tb	Vegetable oil
4	c	Shredded cabbage
2	tb	Tomato paste
1	tb	Vinegar
1	ts	Dill
1	ts	Salt
1/2	ts	Sweet Hungarian paprika
		Black pepper
1/4	c	Water
1	tb	Currants
		Cooked rice, barley or mashed potatoes
1		Dill pickle, minced

INSTRUCTIONS

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@ibm.net> on Feb 25, 98

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