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1 T. oil<\/span><\/p>\n 1 small onion, minced<\/span><\/p>\n 1 small cabbage, about the size of a grapefruit, cored and shredded<\/span><\/p>\n 1 small can (about 6 tbs) tomato paste<\/span><\/p>\n 7 1\/4 C. water<\/span><\/p>\n 1 package of tofu, baked w\/ 1\/4 C. tamari<\/span><\/p>\n 1\/4 C. tamari, low sodium<\/span><\/p>\n 1\/4 C. rice vinegar<\/span><\/p>\n 4 tsp sugar<\/span><\/p>\n 1\/2 – 1 tsp hot red chili flakes<\/span><\/p>\n 1\/2 tsp salt<\/span><\/p>\n \n Heat a large 5 qt soup pot that has a heavy lid over medium heat. Add oil and onion, and saute until golden. Add tomato paste to water, mixing well. (You can mix the paste into a smaller quantity of the water, say 1 cup, if that’s easier.) Add tomato paste\/water mix and cabbage to the pot and stir well. Add the tofu, tamari, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage is tender.<\/span><\/p>\n \n","protected":false},"excerpt":{"rendered":" 1 T. oil 1 small onion, minced 1 small cabbage, about the size of a grapefruit, cored and shredded 1 small can (about 6 tbs) tomato paste 7 1\/4 C. water 1 package of tofu, baked w\/ 1\/4 C. tamari 1\/4 C. tamari, low sodium 1\/4 C. rice vinegar 4 tsp sugar 1\/2 – 1 tsp hot red chili flakes 1\/2 tsp salt Heat a large 5 qt soup pot that has a heavy lid over medium heat. Add oil…<\/p>\n