Sauerkraut II
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- cabbage (cappuccio or savoy)
- onion
- carnesecca (cured pork belly)
- butter
- salt
- pepper
- broth
- vinegar
- teaspoon sugar
Instructions
- Cut the cabbage into ~1 cm strips, soak, then press over heat to release and drain its water.
- Brown a base of onion, minced carnesecca, and butter.
- Add the cabbage with a whole piece of carnesecca; season and simmer with broth.
- Finish with a little vinegar and a teaspoon of sugar, keeping the vinegar subtle.