John Myers
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Kale – Brown Cabbage
The perfect kale – brown cabbage recipe with a picture and simple step-by-step instructions.
Meatsoup:
- 800 g Boneless pork neck
- 400 g Belly meat
- 4 liter Water
- 1 tbsp Salt
- 2 Onions approx. 100 g
- 2 Bay leaves
Kale – Brown Cabbage:
- 1 kg Fresh kale / cleaned and plucked approx. 750 g
- 400 g Onions
- 2 Garlic cloves
- 2 tbsp Sunflower oil
- 4 liter Meatsoup
- 1 tbsp Clear broth instant
- 1 tbsp Medium hot mustard
- 6 big pinches Coarse sea salt from the mill
- 6 big pinches Colorful pepper from the mill
- 1 piece Boiled pork neck
- 2 Fresh Bregen sausages à 170 g
- 2 Smoked Bregen sausages à 170 g
- 1 piece Boiled belly
Potatoes: (For 4 people!)
- 500 g Waxy potatoes
- 1 tsp Salt
- 1 tsp Turmeric
Serve:
- Salt
- Medium hot mustard
Meatsoup:
- Peel the onions. Pour 4 liters of water into a large saucepan. Add the pork neck, the belly, the onions, 1 tablespoon of salt and 2 bay leaves – cook for about 5 hours. Remove the meat, onions and bay leaves.
Kale – Brown Cabbage:
- In the meantime, clean / pluck the kale. A lot of work, but it’s worth it. Peel and dice the onions. Peel and finely dice the garlic cloves. Heat sunflower oil (2 tbsp) in a large, tall saucepan and fry / stir-fry the onion cubes with the garlic clove cubes. Add the plucked kale and gradually deglaze / pour in the meat stock (4 liters). Season with clear meat stock (1 tbsp instant), medium-hot mustard (1 tbsp), coarse sea salt from the mill (6 big pinches) and colored pepper from the mill (6 big pinches). Let everything simmer / boil for about 1.5 hours with the lid closed. Add the cooked pork neck and the Bregenwurst sausages (2 fresh and 2 smoked) and let everything simmer for another hour. Place the pork belly in an ovenproof dish and bake in the oven at 200 ° C for about 30 minutes. Use the grill functions for the last few minutes so that the rind is slightly crispy.
Potatoes: (For 4 people)
- Peel and wash the potatoes, cook in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) for about 20 minutes and drain.
Serve:
- Remove the pork neck and Bregenwurst sausages from the kale. Cut the pork neck into slices and halve the Bregenwurst sausages. Also cut the baked belly into slices. Take the kale out of the pot with a slotted spoon, drain well and place on the plates. Add the pork neck, Bregen sausages, belly meat and potatoes and serve with medium-hot mustard. Possibly add salt.
Note:
- Green cabbage is also called brown cabbage in some regions of Lower Saxony.
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