What does the world eat and drink at Christmas time? Every day, our correspondents present you with a recipe for a specialty from their field of activity. A culinary trip around the world.
Anyone traveling to northern Germany during the Christmas season should not be prepared for wintry red cabbage. Because in December only green cabbage is eaten here everywhere. Less well known than the so-called white sausage equator – which culturally separates northern and southern Germany – the border between red and green cabbage divides southern and northern Germany no less. In keeping with the harsh and often rainy weather in Hamburg, Bremen or Lübeck, one of the most famous dishes from the region is hearty and rich. To get over the cold and darkness during the Advent season, kale is usually combined with plenty of beer and clear schnapps.
Ingredients for six people
- 3 kg kale (fresh or frozen)
- 4 onions
- broth
- 800 grams of ribs
- 6 boiled sausages
- 1 slice of bacon
- 5 or 6 sausages (filled with bacon, oatmeal, onions) – can also be replaced with more boiled sausages.
- 3 tablespoons oatmeal or oatmeal
- Salt, pepper, allspice, mustard
preparation
- Clean kale if fresher is used. dice onions.
- Heat the oil in a very large saucepan and sauté the ribs until they turn brown. Remove from the pot and set aside.
- Reduce the heat slightly and sauté the onions until translucent. Add the cabbage and sweat. Pour in the broth until there is some liquid at the bottom. Season with salt, pepper and a little allspice and stir.
- Place the ribs, boiled sausages and bacon on the cabbage and cook for about an hour and a half. Stir often in between.
- After an hour and a half, add the sausages and cook for another 15 to 30 minutes.
- When the cabbage is cooked olive green, stir in some mustard and porridge or oatmeal.
- Arrange the cabbage in a bowl and the meat on a platter. Provide mustard for the meat. This is served with potatoes. Real connoisseurs cook the dish a day earlier, it tastes even better warmed up.