Wölpinghausen specialties
Kale with Bregenwurst, smoked pork and potatoes
This is what a real kale plate should look like: strong, hearty and no frills. Bregenwurst, Kassler and potatoes bring exactly the mix of spice, satiety and winter feeling that has made this dish so popular for years.
Timing
- Preparation: approx. 20 minutes
- Braising time: approx. 45-60 minutes
- Potatoes in parallel: approx. 25 minutes
- Total: approx. 70-80 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 830 kcal
- Protein
- ≈ 71 g
- Carbohydrates
- ≈ 50.3 g
- Fat
- ≈ 30.4 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 onion · ≈ 100.0 g
- 1.5 kg of kale · ≈ 1500 g · Assumed quantity / reference product
- 2 tbsp lard · ≈ 30 g
- 4 Bregenwursts · ≈ 400 g
- 500 g smoked pork · ≈ 500 g · Assumed quantity / reference product
- Mustard to taste · ≈ 15 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.5 kg of kale
- 2 tbsp lard
- 150 g bacon cubes
- 4 Bregenwursts
- 500 g smoked pork
- 800g potatoes
- 1 onion
- Salt
- pepper
- Mustard to taste
Instructions
- Sort, wash and roughly chop the kale if you are using fresh cabbage. Provide frozen kale directly.
- Sauté onion cubes in a little lard or oil and add the kale.
- Pour in a little broth, season and slowly braise the cabbage over a low heat until soft.
- Cut the smoked pork into pieces and after a while add it to the kale so that it soaks through.
- Allow the Bregenwurst to steep separately in hot, not boiling water or cook directly in the kale at the end if there is enough liquid.
- Peel the potatoes, boil them and serve them as boiled potatoes or lightly mashed, depending on your preference.
- Season the kale with salt, pepper and a little mustard or sugar and serve everything together.
