Lower Rhine kale stew

Ingredients for 6 servings:

• 1.8 kg kale, cleaned
• 2 onions
• 2 tbsp lard
• 0.45 liters of meat broth
• 3 tbsp goose fat, or pork fat
• 2 onions
• 4 cloves
• Allspice
• Mustard, hot
• Sugar
• 6 sausages (Mettenden), smoked
• 1.2 kg smoked pork
• 0.9 kg potatoes, floury
• 6 gherkins

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Remove the kale from the ribs and wash it thoroughly. Blanch it in salted water for 10 minutes in portions, then chop it with a knife. Finely chop the onion and fry it in lard until golden brown. Add it to the cabbage along with the meat broth, pork or goose fat (the kale should be glistening with fat). Stud each onion with 2 cloves. Stir the spices, mustard, etc., into the cabbage, bring to a boil, and season to taste. Cook the cabbage with the Mettenden sausage and the smoked pork for about 60-70 minutes. Peel the potatoes, boil them in salted water until tender, and drain. Roughly mash the potatoes and mix them into the kale. First, remove the onions and cloves. Season to taste with salt, pepper, hot mustard, and clove powder, and perhaps a little sugar. Serve with schnapps, cold beer, and hot mustard for the sausage and smoked pork. Serve with gherkins.