Noodles, tofu, cabbage, oh my!

Here are some dinner recipes now.  I've been obsessed with cabbage for a few months now ever since my mom bought Pagano's beans and cabbage salad over for dinner one night.  Cabbage is awesome.  It has a lot of nutrients and is gentle on digestion.  I make cannellini beans and cabbage a lot.  I also love using my crockpot to make cabbage soup, although now that the weather is getting warmer, I may put that on hold. 


This recipe calls for you to eat the tofu uncooked which really makes you appreciate the taste.  You should use Japanese noodles for this recipe but I didn't have them so I used brown rice spaghetti.  The noodles are in a bowl of my cabbage soup.

Soup: Slice cabbage in small pieces and throw into the crockpot.  You can add onion and tomatoes too but I did just cabbage and baby bok choy this time.  I filled the crockpot with water, oregano and other spices that struck my fancy and cooked on low while I was at work.  I cubed a serving of tofu in another small bowl.  Then I had extra noodles in another bowl lightly covered with soy sauce.  I also added some soy sauce to the soup.  Just watch the soy sauce especially if you're trying to lose weight, it's very salty.  Also, try to buy alcohol free soy sauce and make sure it's organic.  Wegman's has a variety of soy sauce of high quality.