Carrot Cabbage Casserole
Yield
4 servingsPrep
20 minCook
50 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
cabbage
sliced |
|
| 6 | each |
carrots
sliced |
|
| 2 | each |
onions
sliced |
|
| 2 | cups |
tofu sour cream
|
* |
| 2 | cups |
bread crumbs
|
|
| ¼ | cup |
sesame seeds
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
nutritional yeast flakes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
cabbage
sliced |
|
| 6 | each |
carrots
sliced |
|
| 2 | each |
onions
sliced |
|
| 473 | ml |
tofu sour cream
|
* |
| 473 | ml |
bread crumbs
|
|
| 59 | ml |
sesame seeds
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | 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 8x8 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.
