Fried Cabbage and "Ham"!
2 tablespoons grainy mustard
3 tablespoons red wine vinegar
1 tablespoon vegan Worcestershire sauce
2 tablespoons Bragg's liquid seasoning or soy sauce
1 tablespoon maple syrup, agave or other liquid vegan sweetener Cabbage:
oil or vegan butter, for frying
1 small onion, sliced
3 cloves garlic, chopped
1 pound firm tofu, pressed and cubed
6 large mushrooms, sliced
1/2 large head cabbage or 1 small head, sliced
1. Whisk together the ingredients for the marinade. Place tofu into a container with a lid, pour the marinade over top, shake together, and marinade for about 2 hours, shaking it up every once in a while.
2. Heat about 2 tablespoons oil or margarine in a skillet over medium heat, and sauté onions and garlic until the onions are translucent. Bring the heat up to medium-high, add the mushrooms and tofu, but make sure to reserve the marinade. Cook until the mushrooms and tofu are slightly brown.
3. Add the cabbage and mix it as well as you can without losing the cabbage all over the stove. It's going to reduce down quite a bit. Once everything is mixed up and you can hear the cabbage begin to cook, pour the marinade over top, and give it another little stir.
4. Now let it cook, stirring occasionally (I find a spatula to work well for lifting the cabbage from the bottom when stirring), until the cabbage is tender. I like my fried cabbage to be brown, almost burnt in some places, and it takes about 20 minutes to achieve this.
Serve with mashed potatoes, and the nutritional yeast gravy from this site (soooo delicious! Especially if you add s+p, garlic powder, and a splash of Braggs!), and you've got the perfect vegan comfort meal! Yumm!