Brown or Green Cabbage À La Papa

Cook the meat (neck roast and smoked pork neck) in a large saucepan with salted water (2 teaspoons), 1 peeled onion, bay leaves (2 pieces) and allspice grains (5 pieces) for about 2 hours. In the meantime, prepare the kale (clean, pluck and wash). In doing so, remove the stalks and thick leaf panicles / veins. Peel and dice the onions. Heat the pan butter (2 tbsp) in a large saucepan, fry the onion cubes in it / stir-fry and gradually add the cleaned / plucked kale and stir-fry. Deglaze / pour on the broth from the meat. Let everything simmer for about 1 hour. Season with meat broth (5 teaspoons instant), salt (1 teaspoon), pepper (1 teaspoon), mustard (1 tbsp) Maggi seasoning (2 tbsp) and sweet soy sauce (2 tbsp) and add the meat and the sausages. Let everything simmer / cook for another hour at a low temperature. To serve, cut open the meat (use an electric knife if necessary!) And serve with boiled potatoes, salt and mustard.