Summary

Ingredients

• 2 ½ kg kale, fresh
• 350 ml beef broth
• 1 onion (s), chopped
• 3 tablespoon mustard
• 1 tablespoon clarified butter or goose lard
• salt
• pepper
• Nutmeg
• 750 g smoked pork or thick rib
• 2 sausages (cabbage sausages)
• 2 sausages

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Instructions

1. Strip the kale from the stalks, wash and briefly boil with boiling salted water in a large saucepan, if necessary in several servings. Then drain in a sieve.
2. Meanwhile, sweat the chopped onions with lard, of course you can also use butter or oil. Chop the kale to taste. Then put the onions, the kale and the broth mixed with the mustard in the slow cooker 6.5 l. Put the lid on and leave in the cellar or in another cool room until further preparation.
3. For preparation, stir the kale once and season with salt, pepper and nutmeg. Place the smoked pork on top of the kale. Set the slow cooker to high for a total of 5 - 6 hours. After 3 - 4 hours, add the sausages. Stir it once and season again to taste. Then continue cooking.
4. We also like small potatoes with their skin on. Cooked with a little oil and salt in the roasting tube at 180 degrees top / bottom heat in the oven. But you can also serve fried potatoes or mashed potatoes.
5. The finished kale can also be frozen well.