Rosinenkind's kale North Frisian style

Ingredients for 6 servings:

• 1 can kale
• 2 tbsp lard
• 2 onions, peeled and finely diced
• 1 liter meat broth (or 500ml vegetable broth and 500ml cooking juices from the cheek)
• 1 bay leaf
• Pepper, salt, possibly some allspice and caraway
• 2 tbsp sugar, min.
• 1 piece(s) pork cheek(s), smoked
• 1 piece(s) pork belly, smoked
• 1 kg smoked pork, whole or 6 slices
• 6 sausages (cabbage sausages)
• 1 kg potatoes, small (here you can find special small kale potatoes)
• 2 tbsp butter
• 2 tbsp sugar 2 tbsp light syrup

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The North Frisian version is slightly sweeter and doesn’t thicken. There’s no place for oatmeal or anything similar in the cabbage. Melt the lard in a sufficiently large pot, sauté the diced onions until translucent (if you like, you can also add 200g of diced bacon). Add the cabbage, top up with the broth, add the spices, and simmer over low heat for at least two hours. Longer is fine. Brown the smoked pork separately, deglaze the pan with the cabbage juices, and add to the cabbage. Keep the smoked pork warm until ready to serve. You can also place it on top of the cabbage, but be careful, as it tends to dry out quickly. Cook the pork cheek until tender, place the pork belly and sausages on top of the cabbage, and cook with the cabbage. For the sweet potatoes, melt the butter in a pan, add the sugar, and let it caramelize. Add the boiled and peeled potatoes whole and brown them. Another variation is to melt light cake syrup in a pan and then brown the potatoes in it. Not everyone likes that, though, so fried potatoes work just as well. Season the cabbage again (it should taste spicy and a little sweet, but the sweetness shouldn’t dominate), arrange it on a platter, portion the meat, and arrange it on the same platter. Serve with mustard, of course. The cabbage tastes even better reheated. Tip: I put the cabbage and its ingredients (without the meat) in a large roasting pan and braise it in the oven at a low temperature.