I'd like regular ancestral cooking emails!
After fermenting a whole cabbage for #sarmale at Christmas, I had some leaves left over. I loved wrapping using them, and also love the Italian ‘fegatelli’, liver parcelled up and cooked with bay and fennel seeds.
So was born this experiment: Fermented cabbage-wrapped local pig’s liver, to be baked with onions and shredded sauerkraut in sauerkraut juice.
My 6-year old son made some of the parcels. It was the first time he’d worked with raw liver and he was enamoured (it’s kinda like slime!)
Check my story today (saved as the nose-to-tail highlight if you’re coming at this later) for photos of the prep and how we ate it.