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
Academics have traced the existance of recipes back into history, in truth as far into history as the Egypt of the Pharoahs, and maybe further still. In practice though, sadly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius compiled a few documents which described recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. He also describes how the ancient Romans made use of many different herbs, including a few that will be familiar to modern chefs such as bay, fennel and parsley. As our culinary historical trip moves on a few more years there are two interesting recipe books published in the 14th Century ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are not about the indian curry that appears on menues today, but instead recipes for the types of food eaten by the rich and powerful of that time. In the fifteenth century, the Crusaders brought back many new foods and spices from Arab cooking, including rosemary and coriander. These new culinary innovations prompted an increase in books on cookery, some of which are kept safe in private libraries. During the succeeding few hundred years, the wealthy families of the West tried to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cooking books were increasing in popularity as a result of more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Cabbage & Tofu Over Rice recipe.
