Curried Cabbage & Kale Gratin

Curried Cabbage & Kale Gratin is a side dish that serves 8. One serving contains 278 calories, 13g of protein, and 17g of fat. For $1.26 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of cabbage, gruyere cheese, leek, and a handful of other ingredients are all it takes to make this recipe so yummy. A couple people made this recipe, and 15 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 64%. Try Kale and Cabbage Gratin, Curried Cauliflower Gratin, and Curried Sweet Potato Gratin for similar recipes.

Servings: 8

 

Ingredients:

2 tbsp 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 of thick-cut bacon [totally optional], preferably not the strong flavored one, cut into 1/2″ wide strips

1 large leek, dark green parts removed, sliced in half lengthwise, rinsed out, and sliced about 1/4″ thick

3 cloves of garlic, slivered

1 tsp curry powder

1 small cabbage head, 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 and freshly ground black pepper to taste

2-3 sprigs of 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 tbsp butter, melted, for topping

Equipment:

dutch oven

frying pan

whisk

bowl

oven

casserole dish

Cooking instruction summary:

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.

 

Step by step:


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.


Nutrition Information:

Quickview
274k Calories
12g Protein
16g Total Fat
19g Carbs
16% Health Score
Limit These
Calories
274k
14%

Fat
16g
26%

  Saturated Fat
7g
49%

Carbohydrates
19g
6%

  Sugar
5g
6%

Cholesterol
103mg
35%

Sodium
298mg
13%

Get Enough Of These
Protein
12g
25%

Vitamin K
189µg
181%

Vitamin C
54mg
66%

Vitamin A
2283IU
46%

Calcium
291mg
29%

Manganese
0.47mg
24%

Phosphorus
225mg
23%

Selenium
13µg
20%

Folate
76µg
19%

Copper
0.34mg
17%

Vitamin B1
0.25mg
17%

Vitamin B2
0.28mg
17%

Vitamin B6
0.28mg
14%

Fiber
3g
13%

Iron
2mg
11%

Potassium
359mg
10%

Zinc
1mg
10%

Magnesium
39mg
10%

Vitamin B12
0.58µg
10%

Vitamin B3
1mg
8%

Vitamin B5
0.77mg
8%

Vitamin D
0.9µg
6%

Vitamin E
0.75mg
5%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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