Author Notes: It tastes like comfort food but none of the creamy cheesiness that usually comes with a casserole. It’s really just fresh ingredients cooked down with flavor! This was adapted from Epicurious.com (see below). —Katie Elliott
Serves: 8
Ingredients
-
2
tablespoons Olive oil
-
2
Onions, thinly sliced
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4
cups Cabbage, thinly sliced
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10
cups Kale (from bag or stems removed)
-
1
cup Carrots, julienned
-
1/2
cup Water
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2
tablespoons Soy sauce
-
1/2
teaspoon Salt
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1/2
cup Almond meal (for gluten-free) or breadcrumbs
-
1/4
cup Parmesan
-
1/3
cup Olive oil
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2
teaspoons Basil, dried
-
1.5
teaspoons Oregano, dried
-
1
teaspoon Paprika
Directions
- Heat oil in a 14″ deep sauté pan. Sauté onion until brown.
- Reduce heat, add cabbage, kale, carrots, water, soy sauce, and salt.
- Preheat oven to 350 degrees F. Cover vegetables and cook 10-15 minutes.
- Transfer vegetables to a 13 x 9″ baking pan. Combine the rest of ingredients in a small bowl. Sprinkle mixture over vegetables. Bake 15-20 minutes.
- Adapted from Epicurious.com Vegetable Casserole with Tofu Topping from Gourmet