Kale Holstein Style
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 kg kale
- 3 onion (s), chopped
- salt
- 250 g lard
- 1 liter water
- 1 kg jacket potato (s), cooked
- 600 g pork belly, lean
- 600 g Kasseler
- 6 sausages, smoked
- Clarified butter for frying
- 4 teaspoons sugar
Print Recipe
Pin Recipe Instructions
- Wash the kale several times, drain, pluck from the stalks and cut into small pieces. Blanch in salted water.
- Steam the onions in the lard until translucent. Turn the kale in it and season with salt. Pour 1 liter of water over them and cook for approx. 1 - 2 hours.
- Cook the pork belly and smoked pork for about 1 hour and sausages for about 1/2 hour on the cabbage.
- In the meantime, peel the potatoes and let them cool. Heat the clarified butter in 2 large pans. Fry the potatoes until golden brown all around, turning them frequently, season with salt and finally caramelize with the sugar.
- Slice meat and potatoes and serve with the kale.
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