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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
24 Ounce(s) Pressed tofu
1 Tablespoon(s) Large onion, diced
2 1/2 Tablespoon(s) Tamari
1 Tablespoon(s) Ground allspice
1 medium Onion, chopped
4 Cup(s) Shredded cabbage
2 Tablespoon(s) Sweet Hungarian paprika
1 Tablespoon(s) Vinegar
1 Teaspoon(s) Dried basil leaves
1/4 Cup(s) Dried Thyme
1 Tablespoon(s) Currants
1 Dill pickle, minced |
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