Carrot Cabbage Casserole

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Carrot Cabbage Casserole

 

4 cups green cabbage, sliced

4 to 6 carrots,

sliced thin

2 onions, sliced

2 cups bread crumbs

1/4 cup sesame

seeds

2 tbsps. oil

1 tsp. salt

1/4 tsp. pepper

2 tbsps. nutritional

yeast

 

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

a deep-sided casserole dish.

 

Tofu Sour Cream:

2 cups firm or extra

firm tofu

1/4 cup oil

3 tbsps. lemon juice

1/2 tsp. salt

1 tsp.

sugar

 

Blend sour cream until smooth. Mix half the tofu sour cream into

the cabbage mixture and fill the casserole dish. Add the nutritional yeast to

the remaining tofu. Place this on top of the vegetables. Mix crumbs and seeds

and sprinkle on top of the casserole. Bake at 350 for 35 to 40 minutes until top

is lightly browned.