Title: Carrot cabbage casserole
 Categories: Vegetables, Vegetarian, Casseroles
      Yield: 4 Servings
 
      4 c  Green cabbage, sliced thinly
      6    Carrots; sliced thinly
      2    Onions; sliced
      2 c  Tofu Sour Cream (see below)
      2 c  Bread crumbs
    1/4 c  Sesame seeds
      2 tb Oil
      1 ts Salt
    1/4 ts Pepper
      2 tb Nutritional yeast

MMMMM----------------------TOFU SOUR CREAM---------------------------
      2 c  Tofu (firm can be used)
    1/4 c  Oil
      3 tb Lemon juice (or vinegar)
    1/2 ts Salt
      1 ts Sugar (optional)
 
  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.  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 for 35-40
  minutes until top is lightly browned.
  
  FOR TOFU SOUR CREAM: Blend all ingredients together until creamy and
  smooth.
  
  From the New Farm Vegetarian Cookbook.
  
  From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups:
  rec.food.veg