Green cabbage with bacon and fried potatoes is a hearty winter dish that particularly rustic look when it served in an iron skillet. The leaves of kale from the thick stalks pluck off, and wash with boiling water so that the kale collapses. Drain the kale. Peel onion and cut into cubes.
In a large soup pot heat the lard, saute the onions and add the kale. Sprinkle wheat germ over the cabbage and pour vegetable broth. The kale, mustard, pepper, salt and a heavy dash of spice allspice. Bacon in a little thicker slices, as previously seen in the picture, and place it on the green cabbage. Cover and simmer for a green cabbage on the low temperature about 60 minutes. Continue reading