11.   Add tomato paste and wine and cook, stirring, until liquid evaporates.

12.   Add vinegar and reduce until all liquid has evaporated.

13.   Add the wine and boil until the liquid evaporates, stirring constantly.

14.   Add brandy and chives and cook until almost all the liquid has evaporated.

15.   Add brandy and cook until liquid evaporates.

16.   Add more salt and pepper and let boil over high heat until all the cooking liquid has evaporated and forms a glaze on the vegetables.

17.   Add the sauerkraut, a little at a time, stirring constantly until all the liquid has evaporated.

18.   Add the tofu mixture and stir briskly until the greens are coated with seasonings and the excess liquid has evaporated.

19.   Add the wine and boil until the liquid evaporates.

20.   All the steam will eventually escape, the liquid will evaporate and the pot will burn.