Brine fermented cabbage with tofu and miso dressing

It is almost spring and I still have few heads of fermented cabbage to use before days start to warm up even more. This recipe is a fusion of  my two favorite cuisines: Serbian and Japanese.

Ingredients for the cabbage:

• 1 smaller head of fermented cabbage (Drained and diced into small cubes)
• 8 oz firm tofu
• 3 tbsp extra EVOO
• 1-2 bay leaves
• 1 tsp caraway seeds
• pinch of cayenne pepper

Ingredients for miso dressing:

• 1 1/2 tbsp miso paste (I used red because that is what had handy)
• 2 tbsp rice vinegar 
• 1/2 tsp sugar or honey
• 1 tbsp sesame seeds oil
• 1-2 tbsp EVOO
• 1tsp minced fresh ginger root

Mix all the ingredients for the dressing. If the dressing is too tick add 1-3 tbsp of water)
Heat the oil  in a deeper pan and add cabbage with bay leaf. Cook on a medium heat for about 10-15 minutes stirring occasionally. Drain and cut tofu into small cubes. Add the tofu to cabbage and heat through for a few more minutes. Sprinkle caraway seeds and cayenne pepper on top. Serve at room temperature with miso dressing. This is a great appetizer but can also be a healthy and delicious meal.