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PdfHeat a glug of neutral oil in a large sauté pan over medium-high heat. Once the oil is hot, add ground meat, followed by a couple of generous pinches of kosher salt and about ground black pepper. Sauté–breaking up the ground meat into small pieces using a spatula or wooden spoon–until mostly cooked.
Once the meat is mostly cooked, stir in the Caramelized Onions until fully incorporated, and turn the heat down to low. Top with a generous pinch of grated white cheddar and set aside.
Add a thin layer of olive oil in a skillet over medium-high heat. Once the oil reaches 350ºF to 375ºF, add the potato wedges and cook until crispy and golden brown on both sides, around 3 to 4 minutes per side.
Transfer the potato wedges to a paper towel-lined plate and season with kosher salt.
In a mixing bowl, whisk together 1 tablespoon olive oil and Dijon mustard until smooth. Add kale, cabbage, tomatoes, and a pinch of kosher salt and toss until well combined. Set aside.
Plate the crispy potato wedges and top with the dressed kale, cabbage, and tomato mixture. Then, add the ground meat mixture. If needed (or wanted), add additional sharp cheddar. Drizzle over barbecue sauce and serve.