Oldenburg Kale
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 45 mins |
| Total Time | 2 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg kale, frozen
- 1 large onion (s)
- 1 tablespoon lard, (greath or duck lard)
- 6 sausages, (cooked sausage or Mettenden)
- 1 slice pork belly
- 6 sausages, (Pinkel / Grützwürste)
- 6 slices smoked smoked pork loin
- 1 handful oatmeal, or porridge
- mustard
- salt and pepper
- 1 pinch (s) sugar
- meat broth, or vegetable
Print Recipe
Pin Recipe Instructions
- Let the lard melt in a large saucepan and sauté the finely chopped onion in it. Then put the kale on top and pour in enough stock to just cover the cabbage in the pot. Let the cabbage simmer for at least 60 minutes. Stir every now and then and add a little water if necessary.
- Then add the bacon and the smoked pork. Stir in two tablespoons of mustard, let the cabbage stew for another 30 minutes. You can let the cooked sausages and pee cook on the cabbage, they take about 15 minutes. However, I cook them extra and dump the cooking liquid as it is very fatty. However, that is a matter of opinion. Season the kale with salt, pepper and a pinch of sugar. Stir in the oat groats or oat flakes and then leave to swell for 15 minutes over low heat.
- Boiled potatoes go well with it.
- Annotation:
- Many Oldenburgers also like fried potatoes!
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