Summary

Ingredients

• 1 kg kale, loosely frozen, not a block, you would have to defrost it beforehand
• 2 thick onion (s), diced
• Fat, e.g., margarine or sunflower oil
• 0.5 liter ½ water
• 1 teaspoon, heaped salt
• 600 g sausae (cabbae), fresh or smoked
• Kasseler - chops
• 1 thick potato (s), grated
• nutmeg
• 1 tablespoon mustard

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Instructions

1. Put the fat in a large pressure cooker, add 1 diced onion, let it get hot, sauté briefly, add the kale and salt, pour hot water over it (the kale collapses more flatly). Close the pressure cooker, bring to the boil and cook for 10 minutes, then cool under cold water and open.
2. Wash the cabbage sausage briefly, press it into the hot kale, possibly add hot water if the sausage cannot be so easily immersed in the kale. Add the smoked pork chops as desired and press in, now place the second diced onion on top of the cabbage, close the pot, bring to the boil and continue cooking for about 9-10 minutes. It depends on the consistency of the cabbage sausage, it should be done, but not burst - you have to test it for the next time. Cool the pot under cold water, open it and put it back on the stove, remove the sausage and smoked pork (if added) and keep warm.
3. Stir the grated potato into the boiling cabbage to thicken, possibly increase the amount if the cabbage still seems too runny. Now add the mustard and rub the nutmeg over it, stir, season to taste and add salt if necessary. With smoked cabbage sausage, it tends to be less, and Kasseler also brings in more salt.
4. Boiled potatoes, which you can also add diced, taste great with it, turning them into a kind of stew. Mustard is definitely enough with the sausage. We like the fresh cabbage sausage with hot mustard best.