May 7, 2014
For a healthy twist on dinner, why not use some of these inexpensive ingredients and make this luscious curried cabbage and kale gratin.
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