| 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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