Pre-heat the oven to 325 oF. Lightly butter a 1 quart casserole.
Heat the oil in a large heavy-bottomed pot over medium-high
heat and add the onion. Season with salt and pepper and
cook without browning until softened, about 3 minutes. Add
the garlic and cook a further minute.
Add the kale and cabbage, season with salt and pepper, and
stir until slightly wilted. Add the broth, reduce the heat, cover,
and cook, stirring often, until crisp tender, about 12 minutes.
Stir in the herbs and transfer to the prepared casserole.
In a small bowl beat together the egg and milk. Stir in half
the cheese. Pour over the kale and cabbage mixture and stir
gently to coat. Top with the remaining cheese and crushed
crackers and sprinkle a little parmesan over the top. Bake in
the oven until golden, bubbly, and heated through, 25 to 35