Carrot And Kale Casserole

• 2 tablespoons Olive oil
• 2 Onions, thinly sliced
• 4 cups Cabbage, thinly sliced
• 10 cups Kale (from bag or stems removed)
• 1 cup Carrots, julienned
• 1/2 cup Water
• 2 tablespoons Soy sauce
• 1/2 teaspoon Salt
• 1/2 cup Almond meal (for gluten-free) or breadcrumbs
• 1/4 cup Parmesan
• 1/3 cup Olive oil
• 2 teaspoons Basil, dried
• 1.5 teaspoons Oregano, dried
• 1 teaspoon Paprika

1. Heat oil in a 14" deep saute pan. Saute onion until brown.
2. Reduce heat, add cabbage, kale, carrots, water, soy sauce, and salt.
3. Preheat oven to 350 degrees F. Cover vegetables and cook 10-15 minutes.
4. 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.
5. Adapted from Epicurious.com Vegetable Casserole with Tofu Topping from Gourmet

olive oil, onions, cabbage, carrots, water, soy sauce, salt, almond meal, parmesan, olive oil, basil, oregano, paprika

Taken from food52.com/recipes/24350-carrot-and-kale-casserole (may not work)