Geestemünde kale

Ingredients for 4 servings:

• 1 ½ kg kale
• 150 g goose fat
• 4 m.-sized onion(s)
• 500 ml meat broth
• 300 g pork belly
• 750 g smoked pork, salmon or neck
• 4 Pinkelwurst, Oldenburger
• 4 Pinkelwurst, Bremer
• 4 Mettenden
• Oat groats or oat flakes
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 5 hours 30 minutes

North German classic

Trim, shred, and clean the fresh kale. Peel the onions and dice three very finely, leaving one whole. Melt the goose fat in a very large pot, add the diced onions, and sauté until translucent. Add the cabbage and sauté for about 10 minutes, then season with salt and pepper. Pour in the stock. Bring everything to a boil and add the whole onion. Simmer on low heat with the lid on for about 2.5 hours, stirring occasionally. Place the meat whole on top of the cabbage and simmer for another hour. Then add the sausages to the pot and simmer for another hour. Remove the meat and sausages and keep warm. Season the cabbage with salt and pepper and thicken with oat groats or oat flakes until creamy. Make sure there is no liquid left in the pot. Stir frequently, or the cabbage will burn. Serve the cabbage in a large terrine. Serve with the sliced ​​meat, sausages, and boiled potatoes. Note: A good kale dish naturally requires good ingredients, and plenty of them. But time is crucial for success. To retain its distinctive flavor, the kale should be cooked for at least four hours; from personal experience, I even recommend five. Whether you use fresh or frozen cabbage depends on regional requirements. The preparation doesn’t change. As someone from Bremerhaven, I always use Bremer and Oldenburger Pinkel, but of course, that’s also a matter of taste.