Curried Cabbage & Kale Gratin
Total Steps
13
Ingredients
15
Tools Needed
1
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Eat Your Veggies! Curried Cabbage & Kale GratinIngredients
- 2 tablespoons fat (animal fat such as tallow, chicken fat, duck fat, butter, or olive oil)
- 2 slices thick-cut bacon, cut into 1/2″ wide strips(optional)
- 1 large leek, dark green parts removed, sliced in half lengthwise, rinsed out, and sliced about 1/4″ thick
- 3 cloves garlic, slivered
- 1 teaspoon curry powder
- 1 small head cabbage, cored, quartered and sliced not too thin
- 1 bunch Lacinato kale, coarsest parts of the stems discarded, the rest coarsely chopped
- 1/2 cup water
- to taste salt and freshly ground black pepper
- 2-3 sprigs fresh thyme
- 3 large eggs
- 1/2 cup milk
- 1 cup white bread crumbs (Panko)
- 1 cup grated Gruyere cheese(optional)
- 2 tablespoons butter, melted
Instructions
Step 1
Heat the cooking fat in a large deep skillet or a Dutch oven, over medium heat
Step 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.
Step 3
Add curry spice and stir well to coat the onions and bacon.
Step 4
Add thyme and cabbage and saute for a few minutes, until cabbage releases some of the juice.
Step 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. Remove from heat.
Step 6
Whisk eggs and milk in a separate bowl. Add about 1/2 cup bread crumbs and 1/2 the cheese. Stir well.
Step 7
Add egg mix to the cabbage mix and stir until well distributed.
Step 8
Heat the oven to 375F.
Step 9
In a casserole dish spread a handful of bread crumbs on the bottom.
Step 10
Fold out the gratin mix into the casserole and spread evenly.
Step 11
Coat with remaining cheese and bread crumbs uniformly.
Step 12
Drizzle melted butter on top.
Step 13
Bake for 35-40 minutes, or until top is nicely browned.