In the northern part of Germany “Grünkohl mit Pinkel” is a traditional winter dish. It is basically a combination of kale (in German “Grünkohl”), oatmeal, onion and a smoked pork sausage made with oatmeal called “Pinkel”. You can find this dish at almost every winter festival like christmas markets, where it is prepared continuously in huge steaming pans. The main advantages of this dish are, that it is made completely from local produce, it is very simple to prepare, scales well and reheating is no problem either. It is also very stodgy and warms well on cold winter days. I thought that this traditional dish could be easily transformed into a more elaborate version by rethinking some of the main components and by restructuring the dish. Below you see my result.
