Cabbage And Tofu Over Rice

1. The sufficiency of Scripture should encourage us as we try to discover what God would have us to think or to do. 2. The sufficiency of Scripture reminds us that we are to add nothing to Scripture, and that we are to consider no other writings of equal value to Scripture. 3. The sufficiency of Scripture also tells us that God does not require us to believe anything about Himself or His redemptive work that is not found in Scripture. 4. The sufficiency of Scripture shows us that no modern revelations from God are to be placed on a level equal to Scripture in authority. 5. With regard to living the Christian life, the sufficiency of Scripture reminds us that nothing is sin that is not forbidden by Scripture either explicitly or by implication. 6. The sufficiency of Scripture also tells us that nothing is required of us by God that is not commanded in Scripture either explicitly or by implication. 7. The sufficiency of Scripture reminds us that in our doctrinal and ethical teaching we should emphasize what Scripture emphasizes and be content with what God has told us in Scripture.

Wayne Grudem

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

INGREDIENTS

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

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 315 Calories From Fat: 178 Total Fat: 20.7g Cholesterol: 0mg Sodium: 1961mg Potassium: 656.4mg Carbohydrates: 18.1g Fiber: 4.9g Sugar: 8.9g Protein: 20.4g