Oldenburg kale

Ingredients for 4 servings:

• 100 g margarine
• 3 onions
• 1 ½ kg kale, frozen
• 1 can kale (800 g)
• 1 ½ liters of meat broth (strong)
• Salt
• pepper
• 4 tbsp mustard (more is a matter of taste)
• 6 sausages (pinkelwurst, gruel sausage)
• 4 sausages (cooked sausages)
• 500 g bacon, striped (smoked)
• 500 g smoked pork
• 100 g oat groats
• 75 g lard

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 3 hours

the way I make it

TIP: Be sure to cook the kale the day before, as it doesn’t taste as good the day you prepare it!!! Dice the onions and sauté them in the margarine in a large pot until translucent. Add the frozen kale and stir so that the onions are evenly distributed. Now pour in the stock and bring to a boil. After 10 minutes, add the remaining kale from the can and simmer over low heat for about 30 minutes. Now add the mustard and stir. Simmer two of the Pinkelwurst sausages in the kale together with the smoked pork and bacon until the meat is cooked. Now remove the smoked pork, bacon and Pinkel sausages from the pot. Set the smoked pork and bacon aside, remove the skins from the Pinkelwurst sausages and add the contents back to the kale and stir in. Now let the kale simmer for another half hour. DON’T FORGET to stir the cabbage frequently during the entire cooking time, as it burns quickly and is then almost impossible to save! Add the remaining Pinkelwurst and the cooked sausage to the cabbage and cook on low heat for about 20 minutes (be careful that they don’t burst). Remove the sausages from the kale and set aside. Now season the kale with pepper, salt, lard and mustard. Be careful with the salt, as the meat and sausages also contain salt!!! Now thicken the kale with the oat groats, about 100-200g depending on how much liquid is left. Simmer again until the oat groats are soft. Remove the pot from the heat and let cool with the lid open. The cabbage should be neither too liquid nor too firm. I always say a little bit firmer than frozen spinach. Once the kale has cooled, add the meat, bacon and sausages to the cabbage and refrigerate until the next day. The next day, remove the meat and sausage and heat the kale SLOWLY!!! KEEP STIRRING!!! It burns quickly because it’s thickened. When the cabbage is hot, add the meat and sausages and let it warm up. TIP: Slice the smoked pork first to make it go faster. Boiled potatoes go well with this, of course – and here in the north, people like to drink a shot of schnapps with it.