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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cabbage And Tofu Over Rice

Date Added: January 04, 2014


24 Ounces Tofu 24 Ounces Pressed tofu
1 Tablespoon Vegetable Oil 1 Tablespoon Vegetable oil *
2 1/2 Tablespoons Tamari 2 1/2 Tablespoons Tamari to taste
1 Tablespoon Worcestershire Sauce 1 Tablespoon Worcestershire sauce to taste
1/2 Teaspoon Allspice 1/2 Teaspoon Ground allspice ginge
1 Unit Onion 1 Unit Onion chopped
2 Tablespoons Vegetable Oil 2 Tablespoons Vegetable oil *
4 Cups Cabbage 4 Cups Shredded cabbage
2 Tablespoons Tomato Paste 2 Tablespoons Tomato paste 6 oz.can
1 Tablespoon Vinegar 1 Tablespoon Vinegar wine
1 Teaspoon Dill 1 Teaspoon Dill chopped
1 Teaspoon Salt 1 Teaspoon Salt to 1 ts
1/2 Teaspoon Paprika 1/2 Teaspoon Sweet Hungarian paprika
1 Unit Pepper 1 Unit Pepper ;
1/4 Cup Water 1/4 Cup Water Heated To 105F
1 Tablespoon Currants 1 Tablespoon Currants or raisins
1 Unit Barley 1 Unit Cooked rice barley or
1 Unit Potato 1 Unit -- mashed potatoes
1 Unit Dill Pickle 1 Unit Dill pickle minced
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1. Bake the tofu in its marinade in a 375F for about 35 minutes, turning the cubes 2 or 3 times during the baking.

2. Saute the onion in the oil till translucent.

3. Add cabbage, stirring occasionally, for about 5 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Tomato, Potato, Sulfites, Malt, Cabbage, Vinegar, Onion allergies.
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