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Recipe Pinkel with kale
A typical dish from northern Germany in the cold season.
Total Time
4
hrs
Course:
main dish
Cuisine:
Northern Germany
Keyword:
savoury
Schwierigkeit:
Experienced
Servings:
4
Ingredients
1,5
kg
kale (it should already have frost if possible)
130
g
lard
4
cooked sausages
4
Pinkel sausages
4
lices kassler
250
g
streaky bacon
1
tbsp
medium hot mustard
4
tbsp
finely chopped onions
250
g
oat groats
0,5
l
meat broth
salt, pepper
1
pinch
sugar
some pimento seeds
Instructions
Remove the leaves from the leaf veins and wash the cabbage thoroughly.
Then blanch the leaves briefly in boiling salted water. Take out the leaves, let them drain and then chop them coarsely or finely.
Peel and chop the onions and sauté them in the hot lard in a sufficiently large pot.
Now add the kale and oat groats in layers, along with the spices and mustard. Finally, pour the meat broth.
Allow to cook for approx. 10 - 15 minutes. Shake or stir everything gently.
Add the Kassler and the bacon (whole) and braise for 2 -3 hours (low to medium temperature).
One hour before the end of the cooking time, add the boiled sausages and pinkel sausages.
Remove the sausages to season the kale. Remove the bacon as well, dice and add back to the kale.
Tipps & Hinweise
Arrange everything together on a platter. Serve with boiled potatoes.