in Germany

Kale with bacon

updated

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Ingredients for 2 servings:

  • 1 kg kale
  • 2 onions
  • Salt
  • ¼ liter of water
  • 250 g bacon
  • 4 sausages (Mettwurst)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 35 minutes

Clean and wash the cabbage and place it in boiling salted water. Bring to a boil briefly, then drain. Finely chop the cabbage. Peel and dice the onions, then alternate them with the cabbage in a watered earthenware pot. Sprinkle each layer with salt. Add the water, cover the pot, and place it in a cold oven. Top/bottom heat 200-220°C, fan 180-200°C, gas mark 4-5. Baking time: 2-2 1/4 hours. After 1 hour of cooking, place the bacon and Mettwurst sausages on the cabbage and cover with some cabbage. Add a little more water if necessary and let it cook until done.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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