🇩🇪 Germany recipe
Grünkohl mit Pinkel
Grünkohl mit Pinkel is the quintessential winter dish of northern Germany, particularly beloved in Bremen, Oldenburg, and across Lower Saxony. Curly kale is simmered for a long time with smoked meats until it breaks down into a rich, savory mass. The star is Pinkel, a groat sausage made with oats, onions, and smoked pork fat that bursts with smoky, grainy flavor. This is hearty, no-nonsense food meant for the coldest days.
Prep30 mins
Cook2 hrs
Serves6
Difficultymedium
Ingredients
- 1.5kg fresh curly kale, tough stems removed, roughly chopped
- 4 Pinkel sausages (or substitute smoked oat or barley sausages)
- 300g Kassler (smoked pork loin chop), in one piece
- 150g smoked streaky bacon, in one piece
- 2 large onions, finely diced
- 3 tablespoons lard or goose fat
- 750ml beef or pork broth
- 2 tablespoons rolled oats (traditional thickener)
- 1 tablespoon German mustard
- 1 teaspoon sugar
- Salt and freshly ground black pepper
- Pinch of ground allspice
- Pinch of ground cloves
- Caramelized potatoes (Bratkartoffeln) for serving
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 450
- Protein
- 20 g
- Carbs
- 28 g
- Fat
- 28 g
