Cabbage and Pinkel

Ingredients for 6 servings:

• 1 ½ kg smoked pork, neck
• 4 jars of kale, unseasoned
• 6 sausages (pine sausages)
• 6 sausages (smoked or Mettenden)
• ½ package of groats (buckwheat or oat groats)
• 2 m.-sized onion(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

old family recipe

This recipe is an old family recipe that my great-grandmother made (and who knows how far back it goes). It was traditionally first cooked on Repentance Day. Use a sufficiently large pot—this recipe is for a “party soup-sized” pot. If necessary, use two smaller pots and distribute everything evenly. Layering is very important; this is how the kale gets its flavor, allowing it to simmer for several hours without further attention. Stirring is absolutely forbidden during this time! To prevent it from burning, these things should be observed. Place approximately two jars of kale at the bottom of the pot with the liquid from the jar. The bottom must be covered so that the meat that comes next never touches the bottom and cannot sink during cooking. So, use a little more kale and, if necessary, open a third jar. Pierce the smoked pork in several places with a knife, cutting into any fat around the edges. This is very important for the flavor; if you forget, it will become bland. Place the meat on the kale. Pierce the sausages and place them around the smoked pork, or on top if there’s no room. Arrange the remaining kale on top. If necessary, fill one of the kale jars halfway with water and add it to the pot. Too much water will take away the flavor, but too little will cause it to burn. You can’t go wrong with half a jar of kale. Roughly dice the onions and place them on top. Finally, cover with the grits. Use enough to form a thin layer over the kale; this will be about half a package. Now put a lid on the pot and bring to a boil. When it starts to simmer, set the stove to medium heat and simmer for 3 hours. If you’re not planning on serving the dish until the next day, simmer for 2.5 hours and then cook the next day until everything is hot again. Serve: Push the kale aside. Remove the meat and sausages. Mix the kale well with the onions and grits. Remove any excess water. If I’ve used too much water, I strain the kale through a sieve. This goes well with boiled or fried potatoes. On each plate, add smoked pork, a Mettende sausage, a Pinkelwurst, (fried) potatoes, and kale. Bremer Pinkel is mixed with the kale without the skin, while Oldenburger Pinkel can be eaten with the skin.