Kale Way Mother Cooked It

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 12 hrs 30 mins
Course Main Course
Cuisine European
Servings (Default: 8)

Ingredients

  • 2.4 kg kale, frozen
  • 4 onion (s)
  • 50 g lard (oose lard)
  • 1 liter meat stock, double concentrated (dissolve stock cube for 2.5 s water in )
  • 2 tablespoon mustard, medium hot
  • 10 sausages (pee sausages *)
  • 8 sausages (cabbage sausages, smoked meatballs)
  • 500 g bacon, smoked, striped
  • 8 Kasseler chops
  • oatmeal
  • Salt and pepper, from the mill
Kale Way Mother Cooked It
Kale Way Mother Cooked It

Instructions

  1. Heat the goose lard in a large saucepan and sweat the finely diced onions in it. Add the frozen cabbage and pour ¾ liter of hot stock. Close the pot and thaw the cabbage over a low heat for about ½ hour.
  2. Peel off the skin of 2-3 pee, cut the sausages into small pieces and stir into the cabbage. Add bacon and 2-3 pecked meatballs. Close the pot and continue to cook very gently over a low heat for 2 hours. Stir the cabbage every now and then so that nothing burns. Do not add Kassel cutlets to the cabbage, as they become dry and hard in the long cooking process.
  3. After 2 hours, fish the bacon and sausages from the cabbage and set aside. Now one of the most beautiful jobs in cooking begins, seasoning! Mix the salt, pepper, mustard and possibly a crumbled stock cube into the cabbage. Pour in some more broth? You can eat now, but you will not eat until tomorrow. Therefore, the pot with the lid not completely closed is placed in a cool place to cool.
  4. Heat the cabbage again the next day, remembering to stir it occasionally. The consistency of the cabbage will probably be a little too thin, so the oat flakes are now stirred in and briefly cooked. If I had already done that yesterday, I would have to keep stirring the cabbage so that it doesn`t burn. How much, whether 2, 3 or 5 tablespoons, you have to judge yourself. When the cabbage is ready, it should have a creamy, but not thin, consistency.
  5. Put the meat and sausages in a saucepan and fill with the broth until everything is covered. Heat and steep, but do not boil, otherwise the pee sausages would burst. You can poke the sausages to allow excess fat to run out. Also heat the Kassel cutlets like this.
  6. I calculate at least 1 pee, ½ Mettwurst and 1 piece of bacon or smoked pork per person.
  7. Side dishes: boiled potatoes and / or fried potatoes made from jacket potatoes from the day before.
  8. Drink: Beer fits best here (Gabiko if you like, afterwards from 18 years)
  9. * There is also a smoked version of Pinkel, which some people prefer. When cooked in cabbage, it is a little more flavorful.
  10. I cannot provide any information on calories, as the sausages and the meat alone have different calorific values. This dish is definitely not diet food!

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