Hamburger kale is a hearty winter meal that ends by Puts and smoked pork neck particularly savory tastes. Hamburger kale is indeed calories, it also traditionally eat only once a year really enough of kale. Pluck the leaves from the cabbage from the thicker Mittelstrunken, drain thoroughly wash in cold water and drain. In a large soup pot and bring to a boil plenty of water to blanch the kale in portions for several minutes until he collapses.
The kale with a slotted spoon lift out of the water and let drain. After the last portion of the kale to boiling water and pour lard or omit it in soup pot. Peel the onion, cut into small cubes and fry in hot lard until translucent. Give the kale to mix well and pour vegetable broth. So that the kale is more digestible, it is seasoned with mustard. Then season to taste with salt as needed. Matins ends lie on the kale soup and seal the pot with a lid. Hamburger kale over medium heat about 45 minutes simmer.
The slices of smoked pork neck with cabbage mix, so that they are covered and simmer for another 15 minutes. The smoked pork neck Puts haves and just before serving, remove it from the kale. The kale, like to see in the picture above, with the ends and smoked pork neck Puts arrange on plates. Kale hamburger is served with potatoes.
¤ 1 kg Kale
¤ 10 g Lard
¤ 1 Onions
¤ 1 / 8 L Vegetable stock
¤ 2 tsp Mustard
¤ 250 g ends
¤ 500 g Smoked pork neck
Serves 3 – 1132 calories per serving, 45 mins Prep – 60 mins Total