Cabbage and Pinkelwurst like after the Kohlfahrt

Ingredients for 2 servings:

• 1 jar kale or 1 kg fresh
• 2 large pee sausages
• 2 large Mettenden
• 1 large onion(s)
• 1 stock cube
• 4 allspice berries
• 4 juniper berries
• 1 bay leaf
• 1 pinch(s) pepper
• 1 tbsp, leveled mustard
• 2 tbsp oat groats, alternatively oat flakes
• 1 piece(s) smoked pork, streaky
• 2 tbsp clarified butter

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 12 hours

Bremen style

Finely chop the onions and sauté in fat until translucent and brown. Chop the cabbage and sauté in batches, or add a jar of kale to the pot. Pour in about 500 ml of water so the cabbage has the consistency of a thick stew. Don’t use too little water, or it will burn too quickly. Add the meat, spices, and stock, but no mustard. Cover and simmer for about 2-3 hours. Tip: Let it steep overnight. If necessary, only cook for an hour in the evening and continue cooking the next day. After 3 hours (I also cook it for 4 or 5 hours), add a tablespoon of mustard and the dry porridge. Simmer or steep for a few more minutes until the porridge has swelled. Tip: It tastes like a pub. The flavor is similar the next day; I really recommend letting the cabbage steep overnight.