Zubereitung

1. 1

   Blanch the kale in batches in plenty of boiling salted water, refresh it in cold water, squeeze it out well and chop it coarsely.

2. 2

   Finely dice the onions and soften them in the pork lard in a large pan until translucent. Add the kale and let it cook briefly with them.

3. 3

   Pour in the meat stock, stir in the oat groats and braise the cabbage covered over low heat, stirring now and then.

4. 4

   Lay the Kasseler and the Pinkel sausages on top of the cabbage, press them down lightly and cook them covered along with it; the sausages must not boil, or the skins will burst.

5. 5

   Peel and halve the potatoes and cook them in salted water, then drain them and let them steam off.

6. 6

   Melt the butter or margarine in a pan, caramelise the sugar for the potatoes in it to a light colour and turn the potatoes in it until they glisten all over.

7. 7

   Lift the Kasseler and the Pinkel off the cabbage and keep them warm. Season the kale well with mustard, salt, pepper and a pinch of sugar.

8. 8

   Serve the kale with the meat, the sausages and the caramelised potatoes on pre-warmed plates.