Carrot Cabbage Casserole
Carrot Cabbage Casserole, a casseroles recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Carrot Cabbage Casserole
Ingredients
- 4 c Green cabbage, sliced thinly
- 6 Carrots; sliced thinly
- 2 Onions; sliced
- 2 c Tofu Sour Cream (see below)
- 2 c Bread crumbs
- 1/4 c Sesame seeds
- 2 tb Oil
- 1 ts Salt
- 1/4 ts Pepper
- 2 tb Nutritional yeast
Tofu Sour Cream
- 2 c Tofu (firm can be used)
- 1/4 c Oil
- 3 tb Lemon juice (or vinegar)
- 1/2 ts Salt
- 1 ts Sugar (optional)
Method
- Steam the carrot slices until crisp-tender.
- Heat the oil in a large pan and add the onions, cooking for a few minutes.
- Then add cabbage and cook for 10 minutes more.
- Remove from heat and stir in the salt, pepper, and carrots.
- Oil an 8″ x 8″ baking pan.
- Mix half the tofu sour cream into the vegies.
- Add the nutritional yeast to the remaining tofu.
- Put this on top of the vegetables.
- Mix crumbs and seeds and sprinkle on top of the casserole.
- Bake at 350 for 35-40 minutes until top is lightly browned.
- FOR TOFU SOUR CREAM: Blend all ingredients together until creamy and smooth.
- From the New Farm Vegetarian Cookbook.
- From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg.
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