Curried cabbage & kale gratin
A flavorful side dish recipe that combines curried cabbage and kale in a gratin, ideal for a vegetarian diet. Best enjoyed during holidays or as a comforting dish for gatherings. This recipe covers 20% of your daily requirements of vitamins and minerals.
Ingredients
pork fat
2 Tbsps
bacon
2 slice
leeks
1 large
garlic
3 cloves
madras curry powder
1 tsp
cabbage
1 small
kale
1 bunch
black pepper
8 servings
fresh thyme
2 sprigs
free range eggs
3 large
milk
122 ml
dry bread crumbs
108 ml
gruyere
132 g
butter
2 Tbsps
Method
- Heat the cooking fat in a large deep skillet or a Dutch oven, over medium heat
- 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.
- Add curry spice and stir well to coat the onions and bacon.
- Add thyme and cabbage and saute for a few minutes, until cabbage releases some of the juice.
- 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.
- Whisk eggs and milk in a separate bowl.
- Add about 1/2 cup bread crumbs and 1/2 the cheese. Stir well.
- Add egg mix to the cabbage mix and stir until well distributed.
- Heat the oven to 375F.
- In a casserole dish spread a handful of bread crumbs on the bottom.
- Fold out the gratin mix into the casserole and spread evenly.
- Coat with remaining cheese and bread crumbs uniformly.
- Drizzle melted butter on top.
- Bake for 35-40 minutes, or until top is nicely browned.
Nutrition:
Carbs
19 g
Fat
16 g
Protein
12 g
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