This is an adaptation of a NY Times recipe for Cabbage and Kale gratin. The original dish is actually a great side dish but we decided to add some sausage from Sequatchie Cove Farm to make it a main dish. There are some many wonderful greens available this time of year I like to get them all in while I can! We used Napa Cabbage and Kale from Signal Mountain Farm in this dish.
Start by whisking 2 eggs and add a half cup cooked rice
Brown your pork, onions, and garlic
Add the pork and onions to the egg mixture and then cook the chopped kale. Add that to the egg mixture
Cook the cabbage next. We used Napa cabbage here. After you cook the cabbage for a few minutes, add some liquid to steam it just a bit. You can use water or stock. We had apple cider and that seemed like a good flavor to compliment the pork so, in it went!
Add the cabbage to the bowl with the kale and eggs and mix well. Spread that into a casserole and top with breadcrumbs
Bake for around 45 minutes and until the top is golden