Au Gratin Cabbage

2 cups cabbage, shredded
½ cup carrots, shredded
1/3 cup green onions, chopped
Sautee until crisp-tender in frypan coated with cooking spray. Transfer to greased 1-quart baking dish.
½ cup milk
1 egg
3 tablespoons cheese, shredded
Combine in a small bowl. Pour over vegetables Garnish with 1 tablespoon chopped fresh parsley and 1 tablespoon grated Parmesan cheese. Bake at 350 F for 30-35 minutes.
(Simply in Season)

Asian Marinated Tofu Napa Cabbage

1 Pound Firm Tofu, dried in paper towels and cubed Tbsp Soy Sauce, divided
1 Tbsp plus 2 tsp Sesame Oil, divided
1/2 tsp Crushed Red Pepper Flakes
1-2 Cups VERY thinly sliced Napa Cabbage
1 tsp Sugar
6-8 Scallions, finely chopped
1 Tbsp Sesame Seeds
2 tsp Lime Juice
1 Clove minced Garlic
1 Carrot, cut into matchstick-sized pieces

Steam tofu over simmering water for 10 minutes. Mix 2 Tbsp soy sauce, 1 Tbsp sesame oil, and pepper flakes; toss with tofu and marinate, tossing occasionally, 1-3 hours. Combine cabbage, carrots, and onions. Mix remaining 2 Tbsp soy sauce, remaining 2 tsp sesame oil, sesame seeds, lime juice, garlic, sugar and 2 tsp water in another bowl. Toss with vegetables and tofu, add marinade, too. Makes 4 servings.