Delmenhorst kale according to Grandma Rita

Ingredients for 4 servings:

• 2 cans kale, medium
• Water
• 5 large onions
• 4 sausages (meat skewers)
• 4 sausages (cooked sausage)
• 500 g smoked pork or smoked pork neck
• 100 g oat groats
• some salt

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 days 2 hours 50 minutes

This is exactly how my grandma always prepared it. Two days before dinner, cook the kale with 1.5 cans of water, the diced onions, and the meat for 1 hour, stirring occasionally. Remove the meat and slice it. Add the forked sausages and let them simmer in the cabbage for 30 minutes. Then sprinkle with the oat groats and cook with the 4 pierced meatballs for 45 minutes, stirring frequently. Season with salt. Place the meat and sausage in the refrigerator. Chill the cabbage. The next day, reheat the cabbage and season again with salt, adding more water if necessary. On the third day, bring the meat, sausages, and kale back to a boil, stirring constantly (be careful not to burst the sausages), and serve with boiled potatoes. It is important to pierce the sausages so that the fat and flavor can run into the cabbage. A traditional aquavit is served before and after the meal.