Green cabbage

At low temperatures, the sugar content in the kale increases, resulting in its typical sweet taste. Kale not only tastes good, it is also a vitamin C donor. Green cabbage also contains valuable minerals (potassium, calcium, magnesium and iron).

Our Rinderbockwurst goes wonderfully well with this! !

Green coal stew:

Ingredients for 3 portions:
500 g green cabbage (cleaned, washed, coarsely cut)  
500 g onion(s) ( finely chopped )
250 ml water  
2 beef sausages  
100 g potato(s)  
50 g bacon
salt and pepper  

Put kale, onions and water in a saucepan and bring to the boil. Then cook over medium heat in a closed pot. Stir occasionally from time to time.
After about an hour of cooking, add the sausages and simmer for another 15 minutes.
In the meantime, peel, wash and halve the potatoes and cook them in salted water in a second pot.
When the cabbage is soft, remove the sausages and set aside. Season the vegetables with pepper and salt.
Add the potatoes and crush everything with a potato masher.
Dice the bacon and leave it out in a pan at moderate heat. Remove the greaves. Add the hot bacon fat to the vegetables.
Cut the sausages into slices and add back to the cabbage.
Mix everything together thoroughly. The bacon fat must be stirred in well.
Finally season to taste again with pepper and salt.
Preparation time: approx. 30 min.
(Source: www.chefkoch.de)

Green cabbage has a lot of vitamin C and is a real source of energy especially in the cold season.
You can use it to make a delicious soup, refine it with smoked salmon or serve it rustically with pork loin or dried meat. Potatoes always go well with it.
Don't save on butter, lard or cream. The fat supports the good taste of the cabbage. And the dish satiates so well that you can save the calories on the dessert...