kale

Ingredients for 6 servings:

• 2 pcs. kale (600 g each, frozen), coarsely chopped
• 300 g sausages (cabbage sausage or mettenden)
• 1 m.-sized onion(s)
• 300 g bacon, streaky
• 1 tbsp sugar
• salt and pepper
• 2 tbsp lard (greaves)
• 250 ml vegetable stock
• 1 cup sour cream
• possibly potatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Peel and finely dice the onion. Heat the lard in a saucepan, add the onions, and fry. Add the kale and fry for about 5 minutes, stirring. If you like, you can let the kale thaw in the pan or add it to the onions while it’s still thawed. Deglaze the cabbage with broth, add the sugar, diced bacon, and sausages, and simmer with the lid on over medium heat for about 1 hour. Remove the sausages from the pan. Stir in the sour cream, bring to a boil, and season with salt, pepper, and sugar to taste (this is a matter of taste; I don’t think it’s necessary). Then add the sausages, whole or sliced, as desired. Potatoes go well with this. If you like, you can also dice the potatoes and let them cook with the onions (that’s what I always do).