Kohl und Pinkel

The kale turns melt-in-the-mouth, deeply infused with smoky pork fat. A thick sauce bound by oats coats the tender pieces of meat.

• Prep time: 30 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 2265
• Protein: 104 g
• Carbs: 31 g
• Fat: 187 g

Ingredients

• 1.5 kg Green cabbage ( chopped )
• 2 piece Yellow onion ( minced )
• 50 g Lard
• 150 g Smoked lardons
• 400 g Smoked cured pork belly ( large cubes )
• 4 piece Morteau sausage ( whole )
• 60 g Oat flakes
• 1 tbsp Whole grain mustard
• 500 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 4 piece Pinkel sausage ( whole )
• 400 g Kassler ( cut into thick slices )

Instructions

1. Cabbage preparation

   Remove the hard ribs from the green cabbage. Blanch the leaves in a large pot of boiling water for 5 minutes until softened. Drain and coarsely chop with a knife.

2. Aromatic sauté

   In a large Dutch oven, melt the lard. Add the chopped yellow onions and smoked bacon lardons. Sauté until the onions are translucent and the bacon fat begins to render.

3. Braising cabbage and smoked meats

   Add the cabbage to the pot. Pour in the mineral water halfway up. Add the salted pork belly and the kassler. Cover and simmer over low heat for 45 minutes. The cabbage should start to brown slightly.

4. Sausage cooking and binding

   Place the Morteau sausages and Pinkel sausages on the bed of cabbage. Sprinkle the oat flakes to bind the cooking juices. Add the old-fashioned mustard. Continue cooking for 30 minutes uncovered so the sauce reduces and thickens.

Chef's tips

• Don't over-salt at the start; the pork belly and sausages will release salt as they cook.
• The secret is in the kale texture: it should be almost candied, not crunchy.
• If using authentic Pinkel, prick them slightly so the fat and oats leak out to bind the kale.

Storage

Keeps for 3 days in the fridge. It tastes even better when gently reheated the next day in the pot.