Grünkohl mit Kassler, Kohlwurst und Bauch ist ein herzhaftes Wintergericht, das nicht nur in Norddeutschland beliebt ist. Omas Rezept für dieses Gericht ist einfach und dennoch köstlich. Der Grünkohl wird sorgfältig ausgewählt und mit deftigem Kassler, Kohlwurst und Bauch zubereitet. Dieses Gericht wärmt nicht nur den Körper, sondern auch die Seele und lässt Erinnerungen an gemütliche Familienessen aufkommen.

Grünkohl mit Kassler, Kohlwurst und Bauch zubereiten - Omas Rezept

Are you in search of the perfect dish for cold days? Welcome to Kalle Cooks! Today, we’ll be making kale, flapjacks, and action - delicious welcome to the jungle kale, or as we call it in the north, Oldenburg palm tree. We’ll need two kilos for four people with seconds, promise. The only problem is that I just got it from the market and it needs a good wash. The blanched, cooked version is also available in the frozen foods section, but I prefer using the fresh, whole leaves for the texture. The first batch will be blanched for three minutes then removed, and the second batch will be blanched in the same water, after which both batches will be chopped coarsely.

Next, we’ll add the meat, starting with Kassler, which is a lean cut of smoked pork loin. For those of you who prefer a softer, fattier cut, Kassler neck is the way to go. It’s best to add a little bit of belly meat for the flavor, but it’s optional. We’ll also add kohlrabi sausages or pinkel, which are popular in the Bremer Raum region. But before we can add anything, we’ll sweat some onions in the pot and add salt and pepper, as well as two heaping spoonfuls of mustard for some acidity and spiciness. Then we’ll layer the kale and the meat in the pot, and fill it up with water until everything is at least partially covered.

The pot will then be cooked for an hour and a half with the lid on; after the hour mark, we’ll add the kohlrabi sausages and cook them for another 15 minutes. As the dish cooks, you will see a significant reduction in the amount of water, but it’s normal, and will ensure that the flavors are concentrated in the broth.

Once the dish is ready, you’ll need to remove the Kassler, and debone it. The meat should slip right off the bone. We’ll also chop the belly meat and add it back to the pot, along with any of the meat left on the bones. Finally, we will plate the dish and serve it hot, along with warm kohlrabi sausages.

In conclusion, this incredibly satisfying and tasty dish is perfect for cold winter evenings, and is sure to warm you up from the inside out. The combination of smoked pork with kohlrabi sausages, and hearty kale is an excellent pairing that will leave you fully satisfied. So come on over to Kalle Cooks and try out this recipe today!
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