Remove the kale from the stem, rinse thoroughly and bring water to a boil in a large saucepan (10 liters). Add salt, sugar and vinegar to the boiling water and blanch half of the kale. Pour away the water and repeat with the second half.
Coarsely chop the cabbage on the kitchen board with a kitchen knife and add to the prepared broth form. Bring to a boil with pancetta and Kassler chop, then simmer quietly on low heat for about 40 minutes.
Remove kassler and bacon and set aside.
Form cabbage pinkel and mettenden into kale and simmer gently for another 20 min. Remove and set aside.
Dice onions and add to kale with porridge, do not stir! Simmer on low heat for another 30 min.
Season everything together with pepper, mustard, salt, stir and add the meat one more time. Heat for about 15 min.
Cook the broth (maybe 1 day before): Bone the Kassler and other ingredients in 1.5 l water for about 1 hour. Drain the clear soup and keep it for further processing.
Serve with boiled potatoes.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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