John Myers
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Bremen Cabbage and Pee
The perfect bremen cabbage and pee recipe with a picture and simple step-by-step instructions.
For the brown cabbage
- 2 kg Brown cabbage
- 100 g Lard / fat
- 3 Pc. Onions
- 3 Water
- 3 Salt and pepper
- 1 tsp Pimento
- 1 tbsp Sugar
- 2 Pc. Grützblood sausage
For the pee
- 500 g Strips of bacon
- 500 g Pig Flomen (belly fat)
- 4 Pc. Onions
- 100 g Minced meat
- 1 packet Oat groats
- 1 Salt and pepper
- 1 kg Kasseler
- 5 Pc. Mettenden
- 5 Strips of bacon
- 750 g Potatoes
- 5 tbsp Mustard
- The day before, the brown cabbage is stripped off and washed well with onion cubes in hot fat (lard) and a little water is added. Mix 2 finished pee sausages with the cabbage and season with salt, pepper and allspice. Add sugar to taste later. Now it simmer for about 1 hour, stir occasionally. At the beginning of the second hour, sprinkle the oat groats on top in a thin layer and let everything cook.
- On the day of serving, the cabbage is put back on a low level and simmered again. Now add the cooked sausages and the striped bacon to the cabbage. Cut the pee ingredients into small cubes and mix everything well. Then put the entire mixture in a linen bag, tie up and place in the cabbage. Let simmer together for about 1 hour. Place the smoked pork in a roasting tube and cook at 220 degrees for about 1 hour until it has formed a crust. Alternatively, it can also be cooked in the cabbage, but it makes stirring difficult. Boiled potatoes or, if you like it particularly hearty, fried potatoes are served with it.
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