Carrot Cabbage Casserole

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Carrot Cabbage Casserole

Makes 4 - 6 servings

 

 

Filling:

4 cups green cabbage, sliced

4 - 6 carrots, sliced thin

2 onions, sliced

2 cups bread crumbs

1/4 cup sesame seeds

2 Tbsp. oil

1 tsp. salt

1/4 tsp. pepper

2 Tbsp. nutritional yeast

 

 

Tofu Sour Cream:

2 cups firm/x-tra firm tofu

1/4 cup oil

3 Tbsp. lemon juice

1/2 tsp. salt

1 tsp. sugar

 

 

 

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.

 

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 35-40 minutes until top is lightly browned.

 

 

 

 

 

 

 

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