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Carrot Cabbage Casserole

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Submitted by MeMaw93

YIELD

4 servings

PREP

20 min

COOK

50 min

READY

1 hrs

Ingredients

4 946
CUPS ML CABBAGE
sliced
6 6
EACH EACH CARROTS
sliced
2 2
EACH EACH ONIONS
sliced
2 473
CUPS ML TOFU SOUR CREAM *
2 473
CUPS ML BREAD CRUMBS
¼ 59
CUP ML SESAME SEEDS
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML NUTRITIONAL YEAST FLAKES *

Directions

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 8×8 inch 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℉ (180℃). for 35 to 40 minutes until top is lightly browned.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 408 31% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1175mg 49%
Total Carbohydrate 20g 20%
Dietary Fiber 9g 37%
Sugars g
Protein 25g
Vitamin A 309% Vitamin C 70%
Calcium 27% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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