Curried Cabbage & Kale Gratin
You can never have too many side dish recipes, so give Curried Cabbage & Kale Gratin a try. For $1.19 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 274 calories, 12g of protein, and 17g of fat. This recipe from Foo
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tbsp fat — my preference is always animal fat
- 2 slices bacon [totally optional]
- 1 large leek
- 3 cloves garlic
- 1 tsp curry powder
- 1 small cabbage head
- 1 bunch kale
- 0.5 cup water
- 8 servings salt and pepper
- 2 sprigs thyme
- 3 large eggs
- 0.5 cup milk
- 1 cup bread crumbs
- 1 cup gruyere cheese
- 2 tbsp butter
Instructions
- 1
Heat the cooking fat in a large deep skillet or a Dutch oven, over medium heat
- 2
Add bacon strips, leek and garlic at the same time and saute for a few minutes, until leeks are fragrant, and bacon is golden brown.
- 3
Add curry spice and stir well to coat the onions and bacon.
- 4
Add thyme and cabbage and saute for a few minutes, until cabbage releases some of the juice.
- 5
Add kale and water. Stir everything very well, add salt and pepper, about 1/2 tsp each. Stir again and let cook over medium heat, until water evaporates and vegetables wilt nicely, and cabbage becomes translucent. It should still retain a bit of a light crunch.
- 6
Remove from heat.
- 7
Whisk eggs and milk in a separate bowl.
- 8
Add about 1/2 cup bread crumbs and 1/2 the cheese. Stir well.
- 9
Add egg mix to the cabbage mix and stir until well distributed.
- 10
Heat the oven to 375F.
- 11
In a casserole dish spread a handful of bread crumbs on the bottom.
- 12
Fold out the gratin mix into the casserole and spread evenly.
- 13
Coat with remaining cheese and bread crumbs uniformly.
- 14
Drizzle melted butter on top.
- 15
Bake for 35-40 minutes, or until top is nicely browned.