German teaches American about Winter Food Tradition
Could a bastard of low born stock be the true cabbage king? In the meantime, here's a Grünkohl recipe:
Simmer kale, chopped onions, pork cheek and some water for two to three hours.
Take out the pork cheek, refrigerate the kale overnight.
Then simmer a large piece of Kassler Neck (smoked pork loin) in the kale for two to three hours.
Take out the Kassler, season the kale with salt and vegetable stock and let the boiled sausages soak in the kale for 20 to 30 minutes.
Guten Appetit.
Simmer kale, chopped onions, pork cheek and some water for two to three hours.
Take out the pork cheek, refrigerate the kale overnight.
Then simmer a large piece of Kassler Neck (smoked pork loin) in the kale for two to three hours.
Take out the Kassler, season the kale with salt and vegetable stock and let the boiled sausages soak in the kale for 20 to 30 minutes.
Guten Appetit.
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