C-K-C-Casserole

I'm waaaay behind posting things lately. I'll catch up at some point, but I wanted to post what Tom and I made for dinner last night before I forget. I didn't take pictures of it, but it was fabulous. I call it c-k-c-casserole because it's cabbage, kale and carrots (and also onions). Here's the source recipe here.

For vegetables
* 2 tablespoons olive oil
* 2 medium onions, halved lengthwise and thinly sliced lengthwise
* 1 lb cabbage, cored and cut crosswise into 1/3-inch-thick slices (4 cups)
* 1 lb kale, stems and center ribs removed and leaves coarsely chopped (12 cups)
* 1/2 lb carrots, cut into 1/4-inch-thick sticks
* 1/2 cup water
* 2 tablespoons soy sauce
* 1/2 teaspoon salt

We doubled this recipe because we totally underestimated how much it would make. We also added criminal mushrooms, extra soy sauce and veggie broth instead of water. We also weren't very picky about whether we had the right amount of one veggie or another.

For topping
* 1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
* 7 oz firm tofu
* 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
* 1/3 cup olive oil
* 2 teaspoons dried basil, crumbled
* 1 1/2 teaspoons dried oregano, crumbled
* 1 teaspoon paprika
* 1 garlic clove, chopped
* 1/4 teaspoon salt

Put oven rack in middle position and preheat oven to 350°F.

Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.

I used our giant wok for this and it still wasn't big enough. We had to use a giant plate thing to keep the steam in because the pot lid wasn't big enough. We got through it though, cooking the veggies in two batches.

Make topping:
Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.

The topping turned out perfect, thanks primarily to the food processor of doom. We used Grand Central Bakery croutons and a little extra cheese on top. and it crisped up perfectly.