Kale – Winter Kale

The cabbage is stripped from the stems, washed several times after the larger leaves are removed, boiled in plenty of hot salted water until soft, then strained, drawn through cold water, squeezed tightly, and chopped or weighed.

Now roast two spoons of flour in 150 gr. (a quarter pound) of butter or good fat until light yellow, stir this with good fat beef broth, and boil the cabbage briefly in it for another quarter of an hour, along with salt, pepper and nutmeg.

Then it is served with warm smoked sausages or with beef.

Cabbage is also often cooked with goose fat.

It should be served as soon as possible after it is ready, so that it does not lose its beautiful green color.

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