Wash the potatoes and boil them for about 20 minutes. Watering with cold water, peel them and leave to cool. Clean kale, wash it and cut it into strips. Cut sausage into slices, lightly fry in 1 tbsp hot sunflower oil and remove from pan. Fry cabbage in oil, pour it with 150 ml water, let it boil, then put a lid and stew about 10 minutes. Season with salt and pepper. Cut the potatoes into slices, peel the onion and chop finely. Cut the bacon into cubes and fry to crispness, then add to sauteed onions and a bit. Subtract them from the pan. Add to the fat of the bacon 3-4 tbsp sunflower oil, warming up and drop portions of potatoes to fry for about 10 minutes until golden brown. Finally, go back the onion and bacon. Season with salt and pepper. In a greased form souffle put potatoes, cabbage and sliced ​​sausages. Beat the cream with the eggs, counterfeiting them with salt, pepper and nutmeg and pour. Sprinkle top with grated feta cheese. Bake 40-45 minutes in a preheated 150 C oven (with warm air circulation).