------------------------------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 ea 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.