TOFU & MARINADE
24 oz pressed tofu
1 tbsp vegetable oil
2 1/2 tbsp tamari
1 tbsp worcestershire sauce
1/2 tsp ground allspice
CABBAGE
1 medium onion, chopped
2 tbsp vegetable oil
4 cup shredded cabbage
SAUCE
2 tbsp tomato paste
1 tbsp vinegar
1 tsp dill
1 tsp salt
1/2 tsp sweet hungarian paprika
1 black pepper
1/4 cup water
TOPPING
1 tbsp currants
1 cooked rice, barley or - mashed pot, atoes
1 each dill pickle, minced
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.
Servings: 4 servings
Cabbage & Tofu Over Rice Recipe brought to you by Recipe Ideas
Categories: Cabbage; Rice; Tofu; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into antiquity, in truth as far as pharonic Egypt, and potentially, even further back. However, mostly, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to food historians are some clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. During the time of the Romans a man called Apicius created a number of documents showing how to cook the recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius also tells us how the Romans used many different herbs, including a few that will be familiar to modern chefs like thyme, rue and asafoetida. Moving our culinary historical trip onwards, we have some books dating from the 1300s : a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian curry that is familiar to us all today, but rather descriptions of the types of food on the menus of the upper classes of that period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, such as coriander, parsley, basil and rosemary. These new herbs and spices created an outbreak in books on cookery, most of which still exist in academic collections. When we get to the 20th century, cooking publications were greatly in demand due to more people being able to read, more spare time and having more money to spend. |
We hope you enjoy this Cabbage & Tofu Over Rice recipe.
