Kale and Teltower turnips

Name: Kale and Teltower turnips
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 400 g smoked pork cheek; 7-10 Tbsp Salt; 3 Bay leaves; 1 kg Kale; 4 Onions; 40 g clarified butter; 1 TEASPOON Peppercorns; 375 g Teltow Turnip; 4 Cabbage sausages (approx. 100 g each)

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

400 g smoked pork cheek
7-10 Tbsp Salt
3 Bay leaves
1 kg Kale
4 Onions
40 g clarified butter
1 TEASPOON Peppercorns
375 g Teltow Turnip
4 Cabbage sausages (approx. 100 g each)

Directions

1
Wash pork cheeks. Cook in 1 litre boiling salted water with 1 bay leaf for about 1 hour. In the meantime, thoroughly wash and sort the kale, cut into strips and blanch in boiling salted water in a large pot for about 5 minutes.
2
Then drain well. Peel the onions and cut them into slices. Heat clarified butter, sauté onions in it, add kale. Add pork cheek and 1/2 litre of the meat stock.
3
Season with salt. Add peppercorns and remaining bay leaf. Cover and stew for about 1 hour. In the meantime peel, wash and possibly halve the turnips. Cook cabbage sausage and turnips for the last 20 minutes.
4
Degrease the meat, dice it and fold it into the vegetables. If necessary, season the cabbage a bit and serve.