John Myers
Ingredients for 4 servings:
- 2 kg kale, already plucked
- 1 kg smoked pork
- 75 g lard
- 500 g onion(s)
- Salt
- pepper
- 1 tsp sugar
- 8 sausages (cooked sausages)
- 3 sausages, Pinkel (are Mettwurst from the Bremen area)
- 2 oat groats
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash the cabbage until clean and drain well. Brown the smoked pork in the lard on all sides with some sliced onions. Remove the meat from the pot, add the cabbage, and cook over low heat until it has wilted. Then add the remaining onions. Season generously with salt, pepper, and sugar. Place the sausages and bacon on the cabbage and pour over 3/4 liter of water. Simmer gently in the covered pot for another 1 1/2 hours. Remove the meat and sprinkle the grits over the cabbage, then place the Pinkel on top. Let everything simmer for another 30 minutes over low heat. Now season the cabbage again and add more salt and pepper if desired. Return the meat to the pot and heat everything up again. Tastes best with fried potatoes, but also boiled potatoes. P.S. A good grain is also a must.
Facebook Comments