Grandma's East Frisian kale
Preparation time: 15 min.
Cooking or baking time: 1 hour 30 minutes
Total preparation time: 1 hr. 45 min.
After the first frost my grandma always harvested the first kale from the garden. With her, the kale tasted particularly delicious.
In Ostfriesland the eating of kale is cult. He is eaten as the culmination of a Bosseltour with salt or fried potatoes. The cabbage stayed with my grandma all winter in the garden. It was always harvested, just what was needed for food.
Ingredients for 4 persons):
- 1 kg of kale
- 3? 4 tablespoons pearl barley porridge
- 50 g of margarine
- 3 large onions
- 1/2 L of water (refill as needed)
- 400 g of streaky, smoked bacon or Kassler
- 4 small pinkel sausages
- salt and pepper
Wash the cabbage well and search for caterpillars for safety's sake. Then the cabbage leaves are striped by the leaf trisps and split into smaller pieces. Kale is once boiled, i. Cook in a large saucepan with about half a liter of water for five minutes and then drain. If you want to have a finer cabbage you can cut it finer with a knife.
Cut the onions and fry in the margarine, add the cabbage and sauté briefly. Fill with half a liter of water, add salt and four tablespoons of pearl barley. Put the bacon or kassler on top. Now the whole is cooked for 1 1/2 hours. The sausages are placed in the pot only for the last half hour of the cooking time. Check again and again, if there is still water in the pot and refill if necessary so that it does not sting. It should not be too much water in it, otherwise it will be cabbage soup.