Curried Cabbage & Kale Gratin

Ingredients

• 2 tbsp fat such as tallow, chicken fat, duck fat or butter, but if you are going vegetarian route, olive oil will do nicely
• 2 slices bacon thick-cut cut into 1/2″ wide strips flavored
• 1 large leek dark green thick rinsed sliced in half lengthwise, out, and sliced 1/4″
• 3 cloves garlic 
• 1 tsp curry powder 
• 1 small cabbage cored sliced quartered thin
• 1 bunch kale coarsely chopped
• 0.5 cup cabbage for braising the cabbages
• 8 servings pepper black freshly ground to taste
• 2 sprigs thyme sprigs fresh
• 3 large eggs 
• 0.5 cup milk 
• 1 cup breadcrumbs white
• 1 cup gruyere cheese grated
• 2 tbsp butter melted for topping

Equipment

• bowl
• frying pan
• oven
• whisk
• casserole dish
• dutch oven

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.
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.