Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

----------------------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

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