Kale with Bremen Style Pee
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 kg kale, fresh (must have had frost once) or the corresponding amount frozen kale
- margarine
- 4 onion (s)
- water (better pour a little less and pour more)
- 800 g smoked pork chops
- 1 slice pork belly, as thick as a finger
- 6 cooked sausages
- 6 sausages (ham and pepper)
- 5 pee sausages (groats: filled with bacon, ham, spices, onions and oat groats)
- salt and pepper
- Broth (instant)
- mustard
- Allspice (not too much)
- 3 tablespoon oat groats
- sugar
Print Recipe
Pin Recipe Instructions
- Clean the kale.
- Dice the onions and sauté in the margarine until translucent, then add the cabbage and sauté a little. Pour a little water over it so that the cabbage swims around easily. Please make sure that there is not too little liquid in the saucepan, as the cabbage settles easily. The cabbage has to cook for a long time. It is roughly cooked when it has turned an olive green color.
- After a certain cooking time (approx. 1 hour) season the cabbage with the spices and place the different types of meat on top of the cabbage. Everything is done when the cabbage is olive green and the meat is through. Stir every now and then so that nothing messes up. At the end of the cooking time, make sure that the cabbage is no longer quite so runny. When everything is done, you can stir half a squeezed pee sausage into the cabbage for a better taste (but this is not absolutely necessary).
- Serve the cabbage in a bowl and the meat on a platter.
- Boiled potatoes and a Korn (clear schnapps) or a herbal liqueur are served for better digestion.
- Please note: In this case, the preparation time given is for frozen kale. Fresh kale naturally takes a lot longer to prepare.
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