Grünkohl mit Kassler, Kohlwurst und Bauch zubereiten - Omas Rezept

kassler

🥗Healthier: smoked turkey

💰Cheaper: pork shoulder

Smoked turkey reduces fat while maintaining flavor.

kohlwurst

🥗Healthier: chicken sausage

💰Cheaper: bratwurst

Chicken sausage is leaner and bratwurst is more accessible.

pork belly

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner and still flavorful.

black pepper

🥗Healthier: white pepper

💰Cheaper: black peppercorns

White pepper provides a similar flavor with a different profile.

Wash the kale thoroughly in the sink, at least 2-3 times.

Blanch the kale in boiling water for about 3 minutes until it wilts, then remove it from the water.

Chop the blanched kale into larger pieces, ensuring it is not too finely chopped.

In a large pot, sauté the onions until translucent, adding salt to season them.

Add the mustard to the pot and mix it with the onions before adding the kale.

Layer the blanched kale on top of the onions in the pot.

Place the kassler and pork belly on top of the kale, pushing them down into the mixture.

Add enough water to cover the ingredients, but not broth, as the meat will provide flavor.

Bring the pot to a boil, then reduce to a simmer for about 1 hour and 15 minutes.

After 1 hour and 30 minutes, add the kohlwurst to the pot and cook for an additional 15 minutes without a lid to allow some water to evaporate.

Remove the meats from the pot, ensuring the bones are falling away from the meat, indicating they are tender.

Slice the kassler and pork belly, and optionally add any meat left on the bones back into the kale mixture.

Serve the kale with the sliced meats on a warm plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens