Kale as mother cooked it

Ingredients for 8 servings:

• 2.4 kg kale, frozen
• 4 onions
• 50 g goose fat
• 1 liter of meat broth, double concentrated (stock cube for 2.5 liters of water, dissolve in 1 liter)
• 2 tbsp mustard, medium hot
• 10 pee sausages *
• 8 Mettenden, smoked or cooked sausages
• 500 g smoked striped bacon
• 8 Kasseler cutlets
• oatmeal
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 15 hours 30 minutes

Heat the goose fat in a large pot and sauté the finely diced onions. Add the frozen cabbage and pour in 3/4 liter of hot stock. Close the pot and thaw the cabbage over low heat for about 30 minutes. Peel the skin off 2-3 Pinkel sausages, finely chop the sausages, and stir them into the cabbage. Add the bacon and 2-3 pricked Mettenden sausages. Close the pot and continue to simmer gently over low heat for 2 hours. Stir the cabbage occasionally to prevent it from burning. Do not add the Kasseler cutlets to the cabbage, as they will become dry and hard during the long cooking process. After 2 hours, fish the bacon and Mettwurst sausages out of the cabbage and set aside. Now begins one of the most enjoyable parts of cooking: seasoning! Stir salt, pepper, mustard, and perhaps a crumbled stock cube into the cabbage. Add a little more stock? You can snack now, but you won’t eat until tomorrow. So, set the pot with the lid partially closed in a cool place to cool. The next day, reheat the cabbage, stirring occasionally. The cabbage will probably be a bit too runny in consistency, so stir in the oatmeal now and cook briefly (if I had done this yesterday, I would have had to stir the cabbage constantly to prevent it from burning). How much you need—2, 3, or 5 tablespoons—is up to you. When the cabbage is ready, it should have a creamy, but not runny, consistency. Place the meat and sausages in a pot and fill with broth until everything is covered. Heat and simmer, but do not let it boil, as otherwise the Pinkelwurst would burst. Optionally, pierce the sausages to drain excess fat. Heat the Kasseler cutlets in the same way. I recommend at least 1 Pinkel (a sausage), 1/2 a Mettwurst (a sausage with a sauerkraut), and 1 piece of bacon or smoked pork (Kassler) per person. Side dishes: boiled potatoes and/or fried potatoes made from yesterday’s boiled potatoes. Drink: beer is best with this dish (a Gabiko (a sausage) if you like, afterward, for ages 18 and up). * Pinkel also comes in a smoked version, which some people prefer. It’s a bit more flavorful when cooked with cabbage. I can’t provide calorie information, as the sausages and meat alone have different calorific values. This dish is definitely not diet food!