Oldenburg kale

Ingredients for 6 servings:

• 1 tbsp crackling lard or duck fat)
• 1 large onion(s), finely chopped
• 1 ½ kg kale, frozen
• e.g. meat broth or vegetable broth
• 1 slice(s) of bacon
• 6 slice(s) smoked Kasseler
• 2 tbsp mustard
• 6 cooked sausages or Mettenden
• 6 Pinkelwurst or Grützwurst
• e.g. salt and pepper
• 1 pinch(s) of sugar
• 1 handful of oat flakes or oat groats

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 5 minutes

Melt the lard in a large saucepan and sauté the finely chopped onion. Then add the kale and pour in enough stock to just cover the cabbage in the pan. Simmer the cabbage for at least 60 minutes. Stir occasionally, adding a little more water if necessary. Then add the bacon and smoked pork. Stir in two tablespoons of mustard and let the cabbage simmer for another 30 minutes. You can cook the sausages and Pinkel on top of the cabbage; they take about 15 minutes. I cook them separately, however, and discard the cooking liquid, as it is very fatty. That’s a matter of opinion, though. Season the kale with salt, pepper, and a pinch of sugar. Stir in the oat groats or oat flakes and let it swell for 15 minutes over low heat. Serve with boiled potatoes. Note: Many Oldenburgers also enjoy fried potatoes with it.