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
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Ingredients
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2 tablespoons
Olive oil
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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)
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1 cup
Carrots, julienned
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1/2 cup
Water
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2 tablespoons
Soy sauce
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1/2 teaspoon
Salt
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1/2 cup
Almond meal (for gluten-free) or breadcrumbs
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1/4 cup
Parmesan
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1/3 cup
Olive oil
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2 teaspoons
Basil, dried
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1.5 teaspoons
Oregano, dried
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1 teaspoon
Paprika
Directions
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Heat oil in a 14" deep sauté pan. Sauté onion until brown.
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Reduce heat, add cabbage, kale, carrots, water, soy sauce, and salt.
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Preheat oven to 350 degrees F. Cover vegetables and cook 10-15 minutes.
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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.
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Adapted from Epicurious.com Vegetable Casserole with Tofu Topping from Gourmet
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