First peel the onions and sauté them in lard in a fairly large saucepan (I personally prefer the butter version here, as there will be enough pork flavor afterwards) until translucent.
Then add the kale and slowly pour in the broth (I prefer the homemade variant made of sand and marrow bones), now the caraway (you can`t taste the amount, but caraway ensures that the stomach does not puff up so much from the cabbage, so also admit if you don`t like it, you won`t taste it, but your stomach will thank you) and add a little salt, squeeze in garlic or add finely chopped and simmer covered for about 4 hours on a low flame, stirring occasionally to let.
So far, I recommend preparing everything the day before, as the cabbage just has to be cooked properly.
Then reheat the cabbage, about 2 hours before serving.
Release the bone from the smoked pork and put the meat in one piece in the oven at approx. 90 degrees, add the bone to the cabbage.
1 hour before serving, prick the meatloaf so that the juice can run into the cabbage, add to the cabbage together with the pork belly.
Let the pee sausages get hot in an extra pot with boiling water (don`t boil, they could burst, that doesn`t look so great, a grützwurst with a leak).
Peel potatoes, cut into pieces and cook in salted boiling water for 20 minutes before serving.
Season again to taste, add salt if necessary, but usually not necessary due to the salty meat. Arrange everything in bowls and enjoy.
Tip: Again a basic recipe that I always like to change, such as B. with 3 cloves last time, that goes very well with cabbage.
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