Kale and Pinkel
Ingredients
- 1.5 kgGreen cabbage (chopped)
- 2 pcYellow onion (minced)
- 50 gLard
- 150 gSmoked lardons
- 400 gSmoked cured pork belly (large cubes)
- 4 pcMorteau sausage (whole)
- 60 gOat flakes
- 1 tbspWhole grain mustard
- 500 mlMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 4 pcPinkel sausage (whole)
- 400 gKassler (cut into thick slices)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. It tastes even better when gently reheated the next day in the pot.
