Kale with Bregenwurst, Belly Meat and Smoked Pork
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg kale
- 2 medium onion (s)
- 1 tablespoon lard
- 1 liter meat stock, or stock cube for water
- 4 sausages (Bregenwurst)
- 4 slices pork belly (belly meat), fresh
- 4 slices Kasseler
- salt
- pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Pluck or peel kale from the stalks. Then wash the plucked kale several times in clear water. Roughly chop the onions.
- Melt the lard in a large saucepan and briefly fry the onions in it, then add the kale. When the cabbage has collapsed, add the stock. Season with pepper and a pinch of sugar. Boil the cabbage for about 50 minutes, then add the belly and the smoked pork. After another 20 minutes, put the Bregenwurst in the pot and cook for another 20 minutes. When the cooking time is over, add salt or pepper to taste.
- There are boiled potatoes as a side dish.
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