3 tablespoons butter, softened
2 tablespoons prepared apple cider vinegar
4 cups water
8 ounces firm tofu, sliced
1 cup milk
1 onion, sliced
1/2 cup sliced red cabbage
salt and pepper to taste
2 tablespoons malt vinegar
1 dash brandy
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
In a large bowl, mix together the butter, vinegar and water. Mix thoroughly and pour into prepared pan. Season with salt and pepper. Pour about 1/2 cup of the water mixture over the bottom of the pan. Top with tofu, cabbage, salt, and pepper.
Bake uncovered for 25 to 35 minutes in the preheated oven. Turn off oven, and let stand 5 minutes.
Remove foil from foil and sprinkle pan with remaining 1/2 cup water mixture. Bake for an additional 35 to 40 minutes in the preheated oven, or until a toothpick inserted into the center of the casserole comes out clean.
Remove foil from the pan and layer casserole with sliced cooked potatoes. Top with tomato slices. Serve immediately.
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