Serves 4–6:
1 bag (approx. 1 kg) kale leaves without the stems
Salt
3 onions
400 g boneless Kassler (smoked pork) chops
20 g clarified butter
600 ml vegetable stock (instant)
4 kohlwurst (pork sausage with lights and herbs)
400 g smoked turkey breast
1 kg small potatoes
2 tbsp oil
Pepper
2 tbsp brown sugar
1 tbsp butter or margarine
1 tbsp flour
200 g whipping cream
1–2 tbsp wholegrain mustard
1–2 tbsp pickled horseradish
A few dashes of lemon juice
4 tbsp Helbing Hamburgs Feiner Kümmel
Method
Prepare the kale leaves by thoroughly washing and draining them several times. Blanche briefly in plenty of boiling salted water. Drain well and then roughly chop. Peel the onions and cut into thin slices. Rinse the Kassler chops. Heat the clarified butter in a roasting dish. Fry the onions and kale in the dish. Deglaze with 400 ml stock, cover and allow to stew for about an hour. After 20 minutes, add the Kassler chops, and then the kohlwurst and turkey breast five minutes before cooking is complete. In the meantime, rinse the potatoes and boil for about 15 minutes. Drain, quench in cold water and peel. Heat the oil. Fry the potatoes, turning until golden brown. Season with salt and pepper. Sprinkle with sugar and allow to caramelise for about five minutes on a low heat. To make the sauces, first melt the fat. Thicken with flour. Add 200 ml stock and the whipping cream, constantly stirring as it comes to the boil. Add salt and pepper to taste. Divide the sauce into two portions. Season one portion with mustard and the other with horseradish and lemon juice. Season the kale with salt, pepper and Helbing Kümmel. Arrange the kale with the pork chops, turkey breast, kohlwurst and potatoes. Serve the sauces separately. Enjoy with a glass of Helbing Kümmel.