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Kale

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	simple/costly
Number of people:	12
Ingredients:	7 pounds of frozen kale 6 medium onions 75g goose fat 1.5 litre of broth 3 tablespoons medium mustard 15 Pinkel sausages 12 smoked Mette ends 750g smoked bacon 12 Kassler chops Oatmeal Salt Pepper from the grinder

Preparation:

Place a large pot on the stove and melt the goose fat. Peel the onions, chop and fry in that fat. Add kale and pour broth. Cover the pot and let cabbage thaw for about 30 minutes. Remove the skin from the Pinkel sausages, chop and add to the cabbage. Then add the bacon in whole with the Mette ends to the kale. Cover the pot again and cook over low heat for about 2 hours. Make sure you stir the cabbage every now and then. After 2 hours, remove the bacon and sausages from the cabbage and put to the side. Season the cabbage with salt, pepper, mustard. If desired add a bouillon cube to the cabbage Close the pot and let it sit overnight. The next day, put the pot on the stove. Heat the meat, bacon and sausages in a separate pot, but do not boil. If the cabbage is too thin to be added some oatmeal and bring it to the boil. Serve with salt or mashed potatoes.