John Myers
Contents
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Ingredients
- 1 kg Kale fresh
- 20 g Clarified butter
- 1 Diced onion
- 100 g Diced bacon
- Salt and pepper
- 1 kg Smoked Kasseler Neck
- 300 g Smoked pork cheek
- 4 Cabbage sausages
Sweet fried potatoes
- 20 g Clarified butter
- 400 g Jacket potatoes
- Sugar
Instructions
- Wash the kale thoroughly and let it drain. Finely chop the cabbage and blanch it in portions in boiling water for 4–5 minutes. Then drain the cabbage on a sieve. Catch the cabbage water.
- Peel and dice the onions. Dice the bacon as well. Heat the clarified butter in a large roasting pan, sauté the onions and bacon and deglaze with 300ml of the cabbage stock. Add the cabbage, smoked pork and pork cheek and bring to the boil. Cover and braise for approx. 1 1/2 hours.
- Remove the smoked pork and pork cheek. Peel off the bone and cut the meat into slices. Remove the meat from the bone and add to the cabbage with the cabbage sausage and heat for approx. 15 minutes.
- Heat the butter lard in a large pan. Fry the potatoes until golden brown while turning, seasoning with salt and pepper. Finally sprinkle with sugar and caramelize while turning.
- Season the kale with salt and serve with smoked pork, pork cheek, sausages and sweet fried potatoes. Serve with mustard.
Nutrition
Serving: 100gCalories: 75kcalCarbohydrates: 5.5gProtein: 4.6gFat: 3.7g
