Puree of Kale and Cabbage

Cut both types of cabbage into pieces. Cook in salted water until not quite tender. This can be done in the same saucepan if you put the kale in 15 min earlier for longer cooking time.

Drain cooked kale and squeeze out as much cooking water as possible. Then chop a little smaller with a heavy knife.

In a thick-bottomed saucepan, melt the butter and stir in the well-squeezed cabbage. Season with salt, ground pepper, 1 pinch of sugar and enough nutmeg. Stir through with the sweet whipped cream. Bring to the boil again and then grind in a food processor or pass through a meat grinder. Heat well again.

Season the meatloaf with salt and pepper and brown on both sides in vegetable fat.

Immediately before serving the puree, fold in the whipped cream and season repeatedly. Serve with the liver loaf.

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