Kale or Brown Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- g 1,200 kale, frozen
- 125 g lard
- 4 medium onion (s)
- 2 teaspoons, leveled salt
- 2 teaspoons, leveled allspice, ground
- 250 g bacon, smoked, mixed
- 250 g smoked pork
- 5 sausages (meat pee), grützwurst for cooking
- 5 sausages (cooked sausage)
- 250 g sausae (Knipp), rützwurst for roastin
Print Recipe
Pin Recipe Instructions
- Chop the onions and fry them in the lard in a large saucepan until they are translucent. Add the frozen cabbage and fill up with about 1/2 l water, season with salt and allspice. Cook on a low flame for 30 minutes, stirring occasionally. Then add the Knipp and stir in, add the bacon and smoked pork and cook on a low flame for another 30 minutes. Then add the cooked sausages and pee and sauté again for 30 minutes.
- Remove the meat and sausages from the cabbage and place them on a meat platter until they are ready to eat. Season the cabbage to taste and add seasoning if necessary.
- It goes well with boiled or fried potatoes.
- The kale tastes best if you let it stand overnight and reheat it the next day.
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