The first cold nights have come and winter gets close.
So my dinner tonight is
THE traditional winter meal of Northern Germany: "
Gr?nkohl mit Pinkel". I guess I need to elaborate a bit on that.
Gr?nkohl is a green kind of cabbage, that has been cultivated as a vegetable especially in the north-western parts of Germany. It has been refined in breeding over centuries, so that it got its unique flavor. One particular feature of it is, that it won't lose its vitamins and sustenance even after hours of simmering.
The heartland of Gr?nkohl is the area around the cities of Oldenburg and Bremen, both fighting for the honor of having the best and oldest traditions, with no winner so far.
The traditional "Gr?nkohlfahrten" (Kale tours) start as soon as the first night frost has come. Gr?nkohlfahrten are social happenings, usually organized by clubs, neighborhoods or co-workers and consist of playing a Frisian street sport called "Bo?eln" (also called
Klootschieten by the Dutch) in the afternoon, which is played with a hard rubber ball and involves wandering on lonely backroads for several kilometers with a handcart, in which a lot of alcoholic beverages is carried around
Once it got dark, you arrive at the restaurant, where the Gr?nkohl meal will take place, and you are usually frozen, very hungry and relatively drunk.
And indeed there is nothing more delicious and satisfying, than a Gr?nkohl meal, when you're frozen, very hungry and a little drunk. It's hearty and substantial and the one who manages to eat the most, is named "Kohlk?nig" (Kale King). That winner usually has the duty to organize next year's tour. A typical Gr?nkohl meal looks like this:
South Germans are usually completely ignorant of Gr?nkohl.
Since I was not born where I live now, I was completely overwhelmed by that Gr?nkohl tradition, when I arrived, and have taken it into my heart ever since. Even the German army troops here organize Kohlfahrten. I'm a huge fan of it and cooking it is really easy.
You take the Kale (which is available frozen and in a picked state in every supermarket here), melt some lard in a pot, add some hacked onions and some broth, put the Kale in, add some salt, pepper, nutmeg and mustard and that's all. The rest is about 3 hours of simmering at low temperatures with occasional stirring. After a while you can put the sausages in, if you like. You can also add belly of pork, if you want to give it some more taste. The final ingredient is oat grouts to thicken the whole thing up (those are the white little dots).
Gr?nkohl is served here with two kinds of sausages: Pinkel, a local speciality and pork sausage. Also in most parts you get Kasseler meat with it, and belly of pork.
Now I could tell you how I stood at the stove and prepared the Gr?nkohl over hours but truth to be said, I am too lazy for it, so I buy it ready to eat from a local butcher shop, that serves it in their own restaurant and fills it up in cans for everyone to buy.
All I did, is boil the potatoes and put in the sausages. Tastes the same as in the best Gr?nkohl restaurant, and only takes an hour to prepare
Gr?nkohl tastes best, when it is reheated anyway. Because only then does it get the pulpy consistency, as shown below.
If you are into good, traditional and hearty plain fare, you will love it.