Cabbage and Kale Gratin with Sausage

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

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Brown your pork, onions, and garlic

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Add the pork and onions to the egg mixture and then cook the chopped kale. Add that to the egg mixture

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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!

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Add the cabbage to the bowl with the kale and eggs and mix well. Spread that into a casserole and top with breadcrumbs

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Bake for around 45 minutes and until the top is golden

cheers!

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Categories: Local Food, What's for dinner? | Tags: , , , , | Leave a comment

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