Vegetarian kale with colorful vegetables

Ingredients for 3 servings:

• 500 g kale, fresh, washed
• 1 onion(s), white
• 1 onion(s), red
• 2 tbsp lard (onion lard) or 100 g ham, diced
• 1 bell pepper(s), red
• 2 large carrots
• Rapeseed oil for frying
• 500 ml vegetable broth (up to 750 ml)
• 1 tbsp cumin
• 3 allspice berries
• 1 tbsp paprika powder, sweet
• 1 tbsp salt
• 1 tbsp curry powder
• some sugar
• 1 tbsp tomato paste
• 1 tbsp mustard, medium hot
• 3 Mettwurst sausages (3-4)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

who loves it, also with bacon and Mettwurst

Wash and drain the kale. Trim the mixed vegetables and onions and dice them fairly finely. Heat a deep pan or wok with the oil, fry the onions and onion fat (or alternatively, the diced ham). Add the mixed vegetables. Let everything sauté gently. Add the tomato paste and seasonings. Alternatively, for non-vegetarians, if desired, briefly fry the 3-4 Mettwurst sausages (which can be heated), then remove and keep warm. Now heat some rapeseed oil in a large pot. Add the washed kale to the hot oil – without water – and sprinkle with 1/2 teaspoon salt and a little paprika. Put the lid on the pot. This will allow the kale to wilt. Now add the sautéed mixed vegetables. Mix everything with 1 tablespoon of mustard and sauté for 3-5 minutes. Gradually add the hot vegetable stock. The cabbage shouldn’t be swimming! Combine all ingredients and simmer with the lid on for about 45 minutes. Then season the broth to taste, and when the cabbage is tender, remove the pot from the heat. The cabbage or mixed vegetables shouldn’t become mushy. A hearty variation for non-vegetarians: Now you can add the sausages again and let them warm up. Tip: It’s fun to serve with blue boiled potatoes. I love colorful cooking!