Summary

Ingredients

• 3 kg kale
• 3 onion (s), chopped
• salt
• 250 g lard
• 1 liter water
• 1 kg jacket potato (s), cooked
• 600 g pork belly, lean
• 600 g Kasseler
• 6 sausages, smoked
• Clarified butter for frying
• 4 teaspoons sugar

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Instructions

1. Wash the kale several times, drain, pluck from the stalks and cut into small pieces. Blanch in salted water.
2. Steam the onions in the lard until translucent. Turn the kale in it and season with salt. Pour 1 liter of water over them and cook for approx. 1 - 2 hours.
3. Cook the pork belly and smoked pork for about 1 hour and sausages for about 1/2 hour on the cabbage.
4. In the meantime, peel the potatoes and let them cool. Heat the clarified butter in 2 large pans. Fry the potatoes until golden brown all around, turning them frequently, season with salt and finally caramelize with the sugar.
5. Slice meat and potatoes and serve with the kale.