Rinse kale thoroughly and pluck off stalks. Blanch for approx. 5 min. in boiling salted water, cool and drain.
In a large saucepan, heat lard and sauté finely chopped onion until translucent. Add cabbage and stew briefly. Season with salt and mustard and add the clear soup.
Reduce temperature to level 1 and lightly wilt the kale for 60 min. About 15 minutes before the end of the cooking time, place the smoked pork under the cabbage and cook gently until tender.
In the meantime, make small cooked, peeled potatoes, cool, peel and cut into rough cubes.
Heat fat in a large frying pan, roast potatoes until crisp and season with salt, add sugar. Caramelize the sugar over medium heat. Constantly shake the frying pan so that nothing burns.
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