Kale with Oldenburger Pinkel and sweet fried potatoes

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash and drain the kale thoroughly. Cut the cabbage finely and blanch in portions in boiling water for 4-5 minutes. Drain the cabbage on a sieve

2. 2

   Peel and chop the onions. Heat 40 g clarified butter in a large pot or roasting pan, sauté onions in it and deglaze with stock. Add cabbage, smoked pork loin and smoked pork bones and bring to the boil. Cover and stew for about 1 1/2 hours.

3. 3

   Wash the potatoes and cook covered in boiling water for about 15 minutes. Drain the potatoes, rinse and peel

4. 4

   Remove the Kasseler from the kale after about 1 hour. Add cooked sausages to the kale about 20 minutes before the end of the cooking time. Fold the oat flakes into the kale approx. 10 minutes before the end of the cooking time and add the Pinkelwürste. At the very end heat the Kasseler again briefly on the kale

5. 5

   Heat 40 g clarified butter in a large frying pan. Fry the potatoes in it, turning them golden brown, seasoning with salt and pepper. Finally, sprinkle with sugar and caramelise while turning

6. 6

   Remove the pork and pork bones from the kale. Cut the pork loin into slices. Remove the meat from the bone and fold into the kale. Season the kale with salt and serve with smoked pork loin, sausages and sweet fried potatoes. Serve with mustard

Nutrition Facts

KCAL
1060 kcal

CARBS
61 g

FATS
56 g

PROTEINS
74 g