Original curly kale Oldenburg style. The kale, also referred to as 'green cabage', is traditionally served with smoky cooked sausage, smoked pork loin or pork belly, the unique and famous Pinkel sausage made of bacon, groats and spices and boiled or fried potatoes. It makes a very hearty and comforting dish during the cold season. We like to simmer the kale for about 30 - 40 minutes in one pot together with the sausages and pork lending the kale, sausages and pork its ultimate hearty and comforting character.