Kale with Pinkel Bremen style

Ingredients for 6 servings:

• 3 kg kale, fresh (must have been frosted once) or equivalent amount of frozen kale
• e.g. margarine
• 4 onions
• n. B. Water (preferably water a little less and add more)
• 800 g smoked pork loin
• 1 slice(s) of bacon, finger-thick
• 6 cooked sausages
• 6 sausages (ham peppers)
• 5 Pinkelwurst (gruel sausage: filled with bacon, ham, spices, onions and oat groats)
• e.g. salt and pepper
• n. B. Broth powder
• e.g. mustard
• e.g. allspice (not too much)
• 3 tbsp oat groats
• n. B. sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes

in Bremen also called kale or cabbage and pinkel

Clean the kale. Dice the onions and sauté in the margarine until translucent. Then add the cabbage and sauté briefly. Add a little water so that the cabbage floats slightly. Please ensure that there is not too little liquid in the pot, as the cabbage sticks easily. The cabbage needs to cook for a long time. It is roughly cooked when it has turned an olive green color. After a certain amount of cooking time (about 1 hour), season the cabbage with the spices and place the various types of meat on top of the cabbage. Everything is cooked when the cabbage has turned an olive green color and the meat is cooked through. Stir occasionally to prevent sticking to the bottom. Towards the end of the cooking time, make sure the cabbage is no longer quite so liquid. Tip: When everything is cooked, stir half a squeezed-out Pinkelwurst into the cabbage for better flavor (but this is not absolutely necessary). Serve the cabbage in a bowl and the meat on a platter. Serve with boiled potatoes and a “Korn” (clear schnapps) or herbal liqueur to aid digestion. Please note: The preparation time given here is based on frozen kale. Fresh kale will naturally take considerably longer to prepare.