Baking

Adapted from Andie Mitchell's <em>Eating in the Middle</em>, this one combines two loves: Thai food and cabbage. <br /> <br />A few notes on changes from the original recipe: I've added a tablespoon of lime juice to the sauce and I use water as opposed to stock, so feel free to use stock if you have some on hand. <br /> <br />The original recipe calls for scrambling a few eggs at the very end. I've been baking cubes of tofu and folding those cubes into the cabbage at the end (this is how the recipe below is written), but scrambling a few eggs is nice, too—it's also faster. Just know that you can add whatever protein (or none at all) to this that you like.

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