Summary

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

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Instructions

1. 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.
2. 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.
3. It goes well with boiled or fried potatoes.
4. The kale tastes best if you let it stand overnight and reheat it the next day.