John Myers
Ingredients for 10 servings:
- 6 Mettwurst sausages (Mettenden)
- 6 sausages (cabbage sausages)
- 6 slices of Kasseler neck
- 500 g pork belly, fresh
- 5 onions
- 2 kg kale
- 2 tbsp mustard
- 50 g lard
- 1 tbsp sugar
- salt and pepper
- 150 g oat flakes
- possibly cornstarch
- n. B. water
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 50 minutes
just as it is often eaten in Jeverland on cold winter days after playing Boßeln!
Strip the kale from the stalks, wash it, and place it in a large pot. Pour boiling water over it, bring to a boil, then place it in a colander and let it drain. Roughly chop the kale. Melt the lard in a large pot and briefly sauté the sliced onion, then add the kale. Add the sugar and mustard, stir, and pour in about 1/4 liter of hot water. Place the meat and sausages on top. Cook over low heat until the cabbage is tender, adding more water if necessary. When the cabbage is tender, remove the meat and sausages and keep warm. Add the oatmeal and bring to a boil while stirring. If it’s not creamy enough, you can add a little cornstarch dissolved in water to make it thicker. Season again with salt and pepper, perhaps a little broth granules and mustard. Serve with boiled potatoes.
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