Kale with Bregenwurst "Rübenberger style"

Ingredients for 2 servings:

• 700 g chopped kale (frozen or canned)
• 2 tbsp onion lard
• 1 onion(s)
• 2 slices of smoked pork (salmon or streaky)
• 1 liter vegetable broth
• 1 tbsp mustard, medium hot
• 3 tbsp mustard, sweet
• 1 tsp, heaped brown cane sugar
• 1 tsp, levelled pepper, coarsely ground
• 2 Bregenwurst or cabbage sausages

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 hours; Total time approx. 1 day 5 hours 45 minutes

To prepare, finely dice the onions. Cut the smoked pork, streaky, or a lean piece of salmon into small cubes, depending on your taste. I usually use both: one piece each of streaky smoked pork and lean salmon. As a final preparation, bring the vegetable stock to a boil. I usually start by preparing half a liter of vegetable stock. Sauté the finely chopped onions in the onion fat in a roasting pan until translucent or very lightly browned. Then add the kale and fry briefly. Deglaze with the hot vegetable stock. Add the smoked pork, the two types of mustard, and the sugar. Once the cabbage is boiling, reduce the heat and simmer gently. Do not cover the roasting pan completely, but only halfway. Let the cabbage simmer for about 5 hours. If necessary, add more hot vegetable stock when it is almost gone. I usually don’t use more than 1 liter of vegetable stock for this. Lightly pierce the bran or cabbage sausages with a fork and, after about 3 hours of cooking, add them to the cabbage and cover with the cabbage. Don’t forget to stir the sausages regularly (1 to 2 times per hour). At the end of the cooking time—the minutes don’t matter—and when the vegetable broth is almost gone, taste the cabbage again and add more pepper and mustard if desired. I serve it with potatoes as a side dish. I often make larger batches, as the cabbage dish freezes and reheats easily. Some say it tastes better each time it’s reheated. I usually prepare the kale the day before. Enjoy.