Scalloped Cabbage

This recipe for scalloped cabbage was shared by my friend, Hazel. It's very simple to make, yet it's simply delicious! Even most non-cabbage lovers will find this savory combination a tasty dish. It has become a favorite for our family!

Scalloped Cabbage

Parboil for 5 minutes:
2 quarts cabbage, coarsely chopped
2 cups water

Saute:
2 onions, chopped
4 Tbsp. water

Sprinkle over onion:
4 Tbsp. flour*
1 tsp. salt

Drain cabbage cooking water into onion and flour mixture. Saute' mixture and stir over low heat until thick.

In a food processor, blend until smooth:
1 lb. tofu
2 tsp. salt
2 Tbsp. olive oil
4 Tbsp. lemon juice

Stir this mixture into the cabbage along with the sauteed onions. Pour into baking dish and sprinkle with paprika. Bake uncovered at 350 degrees F. for 30 minutes.
*I used garbanzo fava bean flour and cornstarch in equal amounts.