Title: Cabbage & Tofu over Rice
Categories: Entree Rice Vegetarian
Yield: 4 Servings
| TOFU & MARINADE |
| 24 | oz | Pressed tofu |
| 1 | tb | Vegetable oil |
| 2 1/2 | tb | Tamari |
| 1 | tb | Worcestershire sauce |
| 1/2 | ts | Ground allspice |
| CABBAGE |
| 1 | md | Onion, chopped |
| 2 | tb | Vegetable oil |
| 4 | c | Shredded cabbage |
| SAUCE |
| 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 |
| TOPPING |
| 1 | tb | Currants |
| | | Cooked rice, barley or - mashed potatoes |
| 1 | | Dill pickle, minced |
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.