Materials made of vegetable casserole
For the vegetables:
- 2 tablespoons olive oil
- 2 cloves of medium size onions, halved lengthwise and thinly sliced lengthwise
- 1 piece of cabbage, cored and cut into thin hard crosswise (about 4 cups)
- 1 piece of kale, discard cobs and middle parts, roughly chopped (about 12 cups)
- 1/2 carrot, cut into thin matchsticks shaped
- 1/2 cup water
- 2 tablespoons soy sauce
- Salt to taste
For the topping:
- 1 1/2 cups bread crumbs or chunks of fresh bread
- 200 grams know
- 30 grams parmigiano-reggiano cheese, finely grated
- 1/3 cup olive oil
- 2 teaspoons dried basil, crushed
- 1 1/2 teaspoon dried oregano, crushed
- 1 teaspoon paprika
- 1 clove garlic, minced
- Salt to taste
How to make a casserole cooking vegetables:
1. Vegetables: Put a rack in the center of the oven, preheat to 180 degrees Celsius temperature. Heat oil in a large skillet over high heat until hot, but not to smoke. Saute onion, stirring occasionally, until softened, about 5 minutes browned. Reduce the flame and enter the cabbage, kale, carrots, water, soy sauce, and salt. Cover the pan, stirring vegetables occasionally and cook until tender about 10-15 minutes. Turn off the flame. Transfer the vegetables into a heat-resistant glass baking dish measuring 30 × 20 cm.
2. Topping: Place all ingredients into a food processor with a well blended. Or, put all the ingredients into a large bowl and mash using a potato to pulverize. Pour out the mixture into the pan over the vegetables and bake until the top is golden colored and vegetable heat, for 15-20 minutes. Serve