It is difficult to get really energized by cabbage—it would seem so regular! But when I was in southern Germany recently, I savored some really exceptional cabbage with pork.
I realized right away what designed it so excellent: the cabbage was cooked small and slow in loads of pork fats, and the pork served along with was extremely juicy. It was a unforgettable food, and that wasn’t just the German beer conversing.
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