It’s hard to get really excited by cabbage—it seems so ordinary! But when I was in southern Germany recently, I enjoyed some truly outstanding cabbage with pork.
I knew instantly what made it so good: the cabbage was cooked low and slow in plenty of pork fat, and the pork served alongside was incredibly juicy. It was a memorable meal, and that wasn’t just the German beer talking.
http://ift.tt/2C5erOK