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Curried Cabbage & Kale Gratin

 
One serving costs about $1.26

$1.26 per serving

15 people like this recipe

15 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 side dish
spoonacular Score:64%

Spoonacular Score: 64%

 

Curried Cabbage & Kale Gratin requires approximately approximately 45 minutes from start to finish. One portion of this dish contains about 13g of protein, 17g of fat, and a total of 278 calories. This recipe serves 8 and costs $1.26 per serving. This recipe from Foodista has 15 fans. It works well as an affordable side dish. A mixture of garlic, eggs, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is good. If you like this recipe, take a look at these similar recipes: Kale and Cabbage Gratin, Curried Cauliflower Gratin, and Curried Sweet Potato Gratin.

Ingredients

Servings:
2 Tbsps
2 Tbsps duck fat
duck fat
2 slice
2 slice thick-cut bacon
thick-cut bacon
1 large
1 large green dark leek
green dark leek
3 cloves
3 cloves garlic
garlic
1 tsp
1 tsp curry powder
curry powder
1 small
1 small cabbage
cabbage
1 bunch
1 bunch kale
kale
0.5 cup
0.5 cup water
water
some
some black salt and pepper
black salt and pepper
2 sprigs
2 sprigs fresh thyme
fresh thyme
3 large
3 large eggs
eggs
0.5 cup
0.5 cup milk
milk
1 cup
1 cup white bread crumbs
white bread crumbs
1 cup
1 cup gruyere cheese
gruyere cheese
2 Tbsps
2 Tbsps butter
butter
2 Tbsps duck fat
2 Tbsps
duck fat
2 slice thick-cut bacon
2 slice
thick-cut bacon
1 large green dark leek
1 large
green dark leek
3 cloves garlic
3 cloves
garlic
1 tsp curry powder
1 tsp
curry powder
1 small cabbage
1 small
cabbage
1 bunch kale
1 bunch
kale
0.5 cup water
0.5 cup
water
some black salt and pepper
some
black salt and pepper
2 sprigs fresh thyme
2 sprigs
fresh thyme
3 large eggs
3 large
eggs
0.5 cup milk
0.5 cup
milk
1 cup white bread crumbs
1 cup
white bread crumbs
1 cup gruyere cheese
1 cup
gruyere cheese
2 Tbsps butter
2 Tbsps
butter

Equipment

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


Instructions

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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.25
Ingredient
2 tablespoons duck fat
2 slices thick-cut bacon
1 large green dark leek
3 cloves garlic
1 teaspoon curry powder
1 small cabbage
1 bunch kale
2 sprigs fresh thyme
3 larges eggs
½ cups milk
1 cup white bread crumbs
1 cup gruyere cheese
2 tablespoons butter
Price
$0.65
$0.57
$0.33
$0.20
$0.10
$1.09
$0.57
$0.11
$0.82
$0.17
$0.42
$4.71
$0.24
$9.99

Tips

Health Tips

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

Disclaimer

Nutritional 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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