Comments on: 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.

Comments on: 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. https://ancestralkitchen.com/2021/02/20/https-www-instagram-com-p-clgvwkyasn0/ Sat, 20 Feb 2021 11:10:25 +0000 hourly 1 https://wordpress.org/?v=6.5.2