Kale with Bregenwurst

© hannover.de

Kale or brown cabbage?

Around Hanover and Hildesheim, this winter vegetable is called “Grünkohl,” but in the Braunschweig region and also in the neighboring state of Bremen, it’s known as “Braunkohl.” Perhaps this is because the dark green cabbage leaves change color when cooked and turn brown? Certainly, but there is another explanation for the widely varying views from region to region regarding the actual color of this cold-loving cabbage—and it lies in the regional history of cabbage and its different varieties. In Bremen and the Oldenburg area, for example, “Langkohl” was cultivated well into 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 heads 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’.”

But there are also numerous regional variations of side dishes for brown or green cabbage, as Andreas Rueß from the Hanover restaurant "Röhrbein" knows: [...] Kale can be served with Kassler, smoked meat, pork cheek, belly meat, bratwurst, cabbage sausage, Bregenwurst, Grützwurst, Knackwurst or even rabbit (popular in Berlin). Boiled potatoes, fried potatoes, caramelized potatoes or mustard and sugar are then combined with it, resulting in an incredible variety of kale dishes all over Germany. Although each region seems to have patented its own name and serving variation, there is clearly no question that people love this vegetable and want to give it an individual touch when cooking!".

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 have to pluck the kale leaves from the "stalks" and wash them thoroughly. To prevent the cabbage from becoming bitter, it must be "blanched". To do this, place the cabbage briefly in boiling water, take it out again straight away and rinse it under cold water. This is not easy and not entirely safe because of the boiling water, so be sure to ask your parents for help!

Next, cut the onions into small cubes. Heat the lard in a large pan and fry the diced onions until they are translucent. Then add the cabbage to the pan and heat until it has collapsed. Pour in a little water (about a glass full), put the lid on the pan and simmer over a low heat for about three quarters of an hour.

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.