kale

Ingredients for 4 servings:

• 2 jars of kale
• ½ pack of oat groats
• 2 tbsp fat (e.g. Biskin)
• 2 onions
• 1 pinch of salt
• 2 tsp mustard
• 1 pinch(s) of sugar
• 4 sausages, Pinkel (gruel sausages)
• 2 slices of pork belly
• 3 slices of smoked pork chop

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

according to my mother-in-law’s recipe

Drain 1 jar of kale and place the other jar with the water in a sufficiently large pot. Finely dice the onion and add it to the kale. Stir in the porridge, salt, sugar, mustard, and fat. Place the Pinkel (sausages) and the meat on top of the kale (it’s best to add the sausages last, as this minimizes the risk of them bursting) and cover. Bring to a boil on high until the lid is lukewarm, then reduce the heat to low and simmer for about 45-60 minutes. We always serve it with boiled potatoes, but I’ve forgotten to put them on before. So I had to use bagged potato wedges – which works too. The quantities given for 4 people are for 2 days; the cabbage tastes even better on the second day.