Ingredients
4 cup green cabbage, sliced thinly
6 carrots, sliced thinly
2 onions, sliced
2 cup tofu sour cream (see below)
2 cup 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 cup tofu (firm can be used)
1/4 cup oil
3 tbsp lemon juice (or vinegar)
1/2 tsp salt
1 tsp sugar (optional)
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" 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
Servings: 4 servings
Carrot Cabbage Casserole Recipe brought to you by Recipe Ideas
Categories: Cabbage; Casserole; Main Dish; Tofu; Vegetable
The History of Recipes
We can trace the history of written recipes far back into the distant past, at least as far back into history as the Egyptians, and maybe further still. In practice though, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Later on, in Roman times around 25BC a roman called Apicius created a few documents describing recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Aspicius also describes how the cooks of his times used a wide range of herbs and spices, including a few that are still present in modern kitchens like bay, rue and dill. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from the holy lands, including rosemary and coriander. The introduction of these new tastes prompted an explosion in manuscripts on cookery, some of which are kept safe in private libraries. By the advent of the twentieth century, cookery books are in great demand, due to better eduction, more leisure time and having more money to spend. |
We hope you enjoy this Carrot Cabbage Casserole recipe.
