Summary

Ingredients

• 500 g kale, fresh, washed
• 1 onion (s), white
• 1 onion (s), red
• 2 tablespoons lard (onion lard) or 100 g ham, diced
• 1 red pepper (s)
• 2 large carrot (s)
• Rapeseed oil for frying
• 500 ml vegetable stock (up to 750 )
• 1 tablespoon cumin
• 3 allspice grains
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon salt
• 1 tablespoon curry powder
• some sugar
• 1 tablespoon tomato paste
• 1 tablespoon mustard, medium hot

In addition: if necessary

• 3 sausages (-4)

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Instructions

1. Wash and drain the kale. Clean the colorful vegetables and onions and don`t cut them too tiny into cubes.
2. Heat a deep pan or a wok with the oil, fry the onions and onion lard (or alternatively the diced cured ham). Add the colored vegetable cubes. Let everything sweat nicely with patience. Add the tomato paste and spices.
3. Alternatively for non-vegetarians, if necessary, fry the 3-4 sausages (which can be heated) briefly in it, then remove and keep warm.
4. Now heat some rapeseed oil in a large saucepan. Put the washed kale in the hot oil - without water - and sprinkle with 1/2 teaspoon salt and a little paprika powder. Put the lid on. Then the cabbage collapses first. Now add the sweaty colorful vegetables. Mix everything with 1 tablespoon of mustard and let it sweat for 3-5 minutes. Then gradually add the hot vegetable stock. The cabbage is not allowed to swim! Cook all ingredients together with the lid closed for about 45 minutes.
5. Then season the broth to taste and when the cabbage is firm to the bite, remove the pot from the stove. The cabbage or the colorful vegetables should not become mushy.
6. Hearty variant for non-vegetarians: Now you can add the sausages again and let them warm up.
7. Tip: It`s funny if there are blue jacket potatoes with it. I love the colorful kitchen!