Curried Cabbage & Kale Gratin

Health score
15%
Curried Cabbage & Kale Gratin
45 min.
8
274kcal
19.7%sweetness
100%saltiness
34.97%sourness
31.14%bitterness
53.53%savoriness
55.9%fattiness
0%spiciness

Ingredients

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

Nutrition Facts

Calories274kcal
Protein17.64%
Fat54.96%
Carbs27.4%

Properties

Glycemic Index
44
Glycemic Load
2.22
Inflammation Score
-9
Nutrition Score
20.612173913043%

Flavonoids

Apigenin
0.08mg
Luteolin
0.21mg
Isorhamnetin
3.84mg
Kaempferol
8.07mg
Myricetin
0.04mg
Quercetin
3.96mg

Taste

Sweetness:
19.7%
Saltiness:
100%
Sourness:
34.97%
Bitterness:
31.14%
Savoriness:
53.53%
Fattiness:
55.9%
Spiciness:
0%

Nutrients percent of daily need

Calories:273.56kcal
13.68%
Fat:16.99g
26.15%
Saturated Fat:8.04g
50.23%
Carbohydrates:19.07g
6.36%
Net Carbohydrates:15.09g
5.49%
Sugar:5.28g
5.87%
Cholesterol:104.03mg
34.68%
Sodium:336.34mg
14.62%
Protein:12.27g
24.55%
Vitamin K:141.88µg
135.12%
Vitamin C:51.56mg
62.5%
Vitamin A:2288.7IU
45.77%
Calcium:311.71mg
31.17%
Manganese:0.49mg
24.52%
Phosphorus:223.59mg
22.36%
Folate:83.02µg
20.75%
Selenium:13.73µg
19.62%
Vitamin B2:0.31mg
18.43%
Vitamin B1:0.26mg
17.14%
Fiber:3.98g
15.93%
Vitamin B6:0.27mg
13.48%
Iron:2.11mg
11.73%
Zinc:1.49mg
9.93%
Potassium:347.27mg
9.92%
Vitamin B12:0.59µg
9.9%
Magnesium:37.76mg
9.44%
Vitamin B3:1.64mg
8.22%
Vitamin B5:0.78mg
7.84%
Vitamin E:0.79mg
5.29%
Copper:0.1mg
5.18%
Vitamin D:0.74µg
4.96%
Source:Foodista