Clean and chop cabbage into bite-sized pieces. Cook most of the water out in a large crockpot (3 hours on high) or a steamer (1 hour) or a microwave oven in a glass dish. Otherwise, your final dish will be very watery.

Place cabbage, diced tofu and cheddar shreds into 3 ½ qt slow cooker, cook on low for 3-4 hours. Season as desired.