Cooking with Color

This week I banished the winter blues (er, greens) by making a vegetable casserole with colorful (but boring if solo) veggies: purple cabbage, red onions, kale and carrots.

Start with chopped veggies – saves time if you do it ahead.

Saute the onions in olive oil until soft. Add kale, cabbage and carrots and steam, covered, until kale and cabbage are tender.

Cover with bread crumbs (mixed with butter and parmesan) and bake until golden brown. I skipped the tofu!

Original recipe available at

One thought on “Cooking with Color

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s