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Rosinenkind`s Green Cabbage
a traditional German dish found in northern parts
Ingredients
| 1 kg | green cabbage or kale, fettled and blanched |
| 125 g | bacon or German speck |
| 1 piece(s) | onion, reduced to small pieces |
| 1 l | vegetable stock |
| 2 tbsp | lard |
| salt, pepper, allspice, | |
| 1 piece(s) | bay leaf |
| 1 tbsp | suggar |
Method
Preparation time: ca. 30 min Resting time: ca. 2 hrs / Grade of difficulty: medium / Calories per portion: n/a
Meld lard in a roasting tin, add onions and bacon or speck into it. Add vegetable stock and green cabbage or kale. Season to taste with all spices.
Preheat oven by 200°C and braise all at least for 2 hours. Serve with cooked potatoes, smoked pork chop or/and German Kohlwurst and mustard.
Preheat oven by 200°C and braise all at least for 2 hours. Serve with cooked potatoes, smoked pork chop or/and German Kohlwurst and mustard.
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Comments by other users
You can also serve with fried potatoes.
Hi Rosinenkind,
is this actually meant as a recipe for green gabbage and not (curly) kale? It looks very much like a recipe for the traditional German "Grünkohl" ...
Kind regards
Plum_Pudding
is this actually meant as a recipe for green gabbage and not (curly) kale? It looks very much like a recipe for the traditional German "Grünkohl" ...
Kind regards
Plum_Pudding
Hello Plum_Pudding,
this is a dish/recipe from northern Germany, exactly from Nordfriesland and not typical for whole Germany. In Bremen for example they will cook it with Pinkel and not so sweet too. Pinkel is a special kind of sausage from Bremen.
Regards Rosinenkind
this is a dish/recipe from northern Germany, exactly from Nordfriesland and not typical for whole Germany. In Bremen for example they will cook it with Pinkel and not so sweet too. Pinkel is a special kind of sausage from Bremen.
Regards Rosinenkind
Hi Rosinenkind,
sorry, but you misunderstood my comment. I know pretty well what kind of dish you mean. But you will find that "green cabbage", which is so often used as translation for "Grünkohl" on German websites, will not necessarily mean the same kind of cabbage in the UK where it is more commonly known as kale or curly kale ("green cabbage" often refers to a quite different kind of cabbage, depending on region). It might help to add "kale" to your list of ingredients, at least as an alternative name for it.
Kind regards
Plum_Pudding
sorry, but you misunderstood my comment. I know pretty well what kind of dish you mean. But you will find that "green cabbage", which is so often used as translation for "Grünkohl" on German websites, will not necessarily mean the same kind of cabbage in the UK where it is more commonly known as kale or curly kale ("green cabbage" often refers to a quite different kind of cabbage, depending on region). It might help to add "kale" to your list of ingredients, at least as an alternative name for it.
Kind regards
Plum_Pudding
I use this recipe for all kinds of cabbage (white, pointed, curly kale) as a side dish - it just tastes nicer with Speck, spices and dripping or lard than the British "boiled" cabbage. I never used allspice as Rosenkind suggested (I use cumin instead) but I will try allspice next time.
Grünkohl - kurly cale - as a main dish I do slightly different though.
Grünkohl - kurly cale - as a main dish I do slightly different though.
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Rosinenkind
26/03/2008 22:07 o'clock