Hanoverian specialties

Kale with Bregenwurst

This hearty Hanoverian specialty is a typical winter dish that warms both body and soul and tastes best when shared with others. Kale is always harvested after the first frost of the year, because it is the freezing cold in the soil that makes this famous leafy green both wholesome and truly delicious. In and around Hannover, kale is traditionally eaten with boiled potatoes, smoked pork loin, and Bregenwurst. This lightly smoked Mettwurst is another Lower Saxony specialty made from lean pork, pork belly, onions, salt, and pepper; it is produced in many places specifically for this popular winter dish and is an essential part of any kale meal.

Plate with potatoes, kale and two sausages — Kale with Bregenwurst

Kale or brown cabbage?

In the areas around Hanover and Hildesheim, this winter vegetable is called “Grünkohl,” but in the Braunschweig region and in the neighboring state of Bremen, it is known as “Braunkohl.” Perhaps because the dark green cabbage leaves change color when cooked and turn brown? Certainly, but there is another explanation for the widely differing views from region to region regarding the actual color of this cold-loving cabbage—and that lies in the regional history of cabbage and its various cultivars. In Bremen and the Oldenburg area, for example, long cabbage was cultivated until the 19th century—a man-sized field crop with brownish-purple leaves that retained their color even after cooking. Regarding the further history of one of the first cultivated cabbage varieties in this country, the people of Braunschweig write on their city website: “The lower leaves were used as livestock feed, while the upper florets were intended for human consumption. When livestock disappeared from the cities in the 20th century, long cabbage was replaced by fast-growing kale. However, the memory of long cabbage lives on in the name ‘Braunkohl’ (brown cabbage).”

But there are also numerous regional variations when it comes to the side dishes served with brown or green cabbage, as Andreas Rueß from the Hanover restaurant “Röhrbein” knows: [...] kale can be served with smoked pork loin, smoked meat, pork cheek, pork belly, bratwurst, cabbage sausage, Bregenwurst, Grützwurst, Knackwurst, or even rabbit (popular in Berlin). This is then paired with boiled potatoes, fried potatoes, caramelized potatoes, or mustard and sugar, resulting in an incredible variety of kale dishes spread throughout Germany. Although every region seems to have staked a claim to its own name and serving style, there’s no question that people love this vegetable and want to give it their own personal touch when cooking it!”

Cooking kale with children

For anyone who’d like to try this hearty seasonal favorite prepared in the traditional Hanoverian style and cook it with their children, we highly recommend the recipe tip from the State of Lower Saxony’s children’s website! Since July 2008, this special website has been available for children aged approximately 7 to 12, offering child-friendly information about the state of Lower Saxony, the state government, and school, as well as numerous tips and facts on leisure activities and nature in Lower Saxony. Young chefs and hungry kitchen helpers can find our recipe tip online at http://kinder.niedersachsen.de/abc/niedersaechsisch-kochen/gruenkohl-mit-bregenwurst/.

Kale with Bregenwurst
This is what you need to buy:
1 kg kale
2 onions
500 g smoked pork loin
4 pretzel sausages
20 g lard
you also need:
Mustard, salt, pepper and water

and this is how it works:
First, you need to remove the kale leaves from the stems and wash them thoroughly. To prevent the kale from tasting bitter, it needs to be “blanched.” To do this, briefly dip the kale in boiling water, remove it immediately, and rinse it under cold water. This isn’t exactly easy, and because of the boiling water, it’s not entirely safe either, so be sure to ask your parents for help!

Next, dice the onions into small cubes. Then heat the lard in a large pot and sauté the diced onions until they are translucent. Then add the cabbage to the pot and cook until it has wilted. Pour in a little water (about a glassful), cover the pot, and let it simmer on low heat for about 45 minutes.

Then add the meat and sausages. Put both in the cabbage. Put the lid back on and simmer for another twenty minutes. Now you can smell the delicious smell of kale in your kitchen!

That's almost it. The cabbage just needs to be seasoned with salt, pepper and mustard. Potatoes taste best as a side dish. Enjoy your meal!

By the way: kale not only tastes good, it is also healthy because it contains lots of calcium and vitamins. However, you shouldn't eat kale too often because it is prepared with a lot of fat. It is therefore a good idea to eat a fruit salad for dessert.