The recipe for the cold season: Kale
For 4 servings
4 cans / glasses of green cabbage (I am also pleased to half frozen kale More)
4 sausages (Pinkel, of course, Oldenburg way for us northern lights. One can also take cabanossi or similar)
4 cooking sausages or Mette ends
4 slices smoked (or about 500g roast shoulder or the neck - may be a bit more substantial, ie mixed)
4 slices (about 500g or pieces) pork belly
1 package of oatmeal
2 large onion (s), chopped
Salt, mustard

I just history kale and chopped onions with the meat. I'm starting with green cabbage, and end with a layer of green cabbage. In between the meat, the pieces with the longest cooking times are right at the bottom, so the sausages on top. Each layer of carbon I spice them up with about 1 tsp salt, mustard and sprinkle over a little oatmeal (oatmeal to thicken, you can also take some flour or later). The whole thing now let simmer for 2-3 hours. I use my Schongarer / Slow Cooker, which I equip my kale and then cooked long the gentle way about 7 hours - ideal for such a hearty stew!

It is served with boiled potatoes or fried potatoes. And who does not believe it - the kale tastes reheated the next or the next day but even better!