Curried Cabbage & Kale Gratin

FOODISTA
16Ingredients
70Minutes
430Calories

Ingredients

US|METRIC
  • 2 tablespoons fat (— my preference is always animal fat, such as tallow, chicken fat, duck fat or butter, but if you are going vegetarian route, olive oil will do nicely)
  • 2 slices thick cut bacon ([totally optional], preferably not the strong flavored one, cut into 1/2″ wide strips)
  • 1 leek (large, 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 cabbage head (small, cored, quartered and sliced not too thin)
  • 1 bunch kale (I used Lacinato, coarsest parts of the stems discarded, the rest coarsely chopped)
  • 1/2 cup water (for braising the cabbages)
  • salt
  • freshly ground black pepper
  • 3 sprigs fresh thyme
  • 3 large eggs
  • 1/2 cup milk
  • 1 cup white bread crumbs (I used Panko)
  • 1 cup grated Gruyere cheese (or similar)
  • 2 tablespoons butter (melted, for topping)
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    Directions

    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.
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    NutritionView More

    430Calories
    Sodium25% DV610mg
    Fat49% DV32g
    Protein39% DV20g
    Carbs6% DV18g
    Fiber12% DV3g
    Calories430Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol230mg77%
    Sodium610mg25%
    Potassium740mg21%
    Protein20g39%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber3g12%
    Sugars3g6%
    Vitamin A370%
    Vitamin C230%
    Calcium50%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.