kale

Ingredients for 4 servings:

• 1 ½ kg kale, fresh (but frozen is also possible)
• 2 tbsp lard
• 2 onions, chopped
• 2 tbsp oat groats
• 1 tsp salt
• 1 tsp mustard
• 1 tsp pepper
• 1 tsp sugar
• ¼ liter meat broth
• 2 pee sausages
• 4 bratwurst, fresh, coarse
• 4 Mettenden, smoked
• 250 g smoked bacon
• 4 slices of smoked pork

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 3 hours 10 minutes; Total time approx. 3 hours 35 minutes

East Frisian kale with Pinkel

Peel the cabbage leaves, wash them, and drain. Blanch the cabbage in boiling water and roughly chop them. Sauté the onions in the hot lard. Then layer the cabbage, oat groats, and spices on top. Add the broth and simmer for 10 minutes. Stir everything thoroughly. Add the bacon and slices of smoked pork and simmer gently in a covered pot for about 2-3 hours. During the last hour, add the Pinkel and cooked sausages. When everything is ready, arrange the meat and sausages on a platter and season the kale again. Serve with boiled potatoes.