Kale from Grandma

Ingredients for 8 servings:

• 2 ½ kg kale, frozen
• 750 ml beef stock
• 5 large onions
• 3 cloves garlic
• 1 tsp, heaped caraway powder
• n. B. Salt
• 24 m.-sized potatoes (3 per person approx.)
• 2 ½ kg smoked pork neck, with bone
• 12 Mettenden
• 12 pee sausages
• 500 g pork belly
• 2 tbsp fat for frying (lard, clarified butter, etc.)

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 5 hours 30 minutes; Total time approx. 1 day 6 hours 30 minutes

with everything included

First, peel the onions and sauté them in a fairly large pot in lard (I personally prefer the butter version, as it retains enough pork flavor later) until translucent. Then add the kale and slowly pour in the broth (I prefer the homemade version made with fennel and marrow bones). Next, add the caraway seeds (you can’t taste the amount, but caraway seeds prevent your stomach from bloating, so add them if you don’t like them. You won’t taste it, but your stomach will thank you). Add a little salt, press in some garlic or add some finely chopped garlic, and cover and simmer on low heat for about 4 hours, stirring occasionally. I recommend preparing everything up to this point the day before, as the cabbage simply needs to marinate properly. Then reheat the cabbage about 2 hours before serving. Remove the bone from the smoked pork loin and place the meat in one piece in the oven at around 90°C, then add the bone to the cabbage. 1 hour before serving, pierce the Mettenden sausages so that the juices can run into the cabbage, then add them to the cabbage along with the pork belly. Heat the Pinkelwurst sausages in a separate pot of boiling water until hot (do not boil, as they could burst; that doesn’t look so great – a blood sausage with a leak). Peel the potatoes, cut them into pieces and cook them in boiling salted water for 20 minutes before serving. Season to taste and add more salt if desired, although this is not usually necessary due to the salty meat. Serve everything in bowls and enjoy. Tip: This is another basic recipe that I like to adapt from time to time, for example, I added 3 cloves last time; it goes really well with the cabbage.