Carrot Cabbage Casserole

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* Exported from MasterCook *

 

Carrot Cabbage Casserole

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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4 cups green cabbage -- sliced thin

4 carrots -- sliced thin (4 to 6)

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 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 an 8 " x 8 "

baking pan.

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

mixture. 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.

 

 

 

 

 

Source:

" http://starburst.cbl.cees.edu/~tara/cabbagecas.html "

 

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Per Serving (excluding unknown items): 2407 Calories; 135g Fat (48.9% calories

from fat); 80g Protein; 237g Carbohydrate; 24g Dietary Fiber; 0mg Cholesterol;

5212mg Sodium. Exchanges: 12 Grain(Starch); 11 Lean Meat; 9 Vegetable; 1/2

Fruit; 24 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0