This is a healthy and nourishing dish
Once in while, you prepare food you usually don't eat. It's fall in northern California and the farmers’ markets sell every kind of pumpkin or squash you’ve ever dreamed of. There is a splendid variety of kale, spinach, mustard greens and Swiss chard. We still have some dry-farmed tomatoes in the market too. Although the skin is a little thicker, they are still delicious and I will miss them when they are gone. The peppers have a couple of weeks left. I discovered Padron (aka Shishito) peppers this year, small green peppers that are a bit on the hot side. I love to sauté them in olive oil, sprinkle with garlic salt and nibble on them all day long and they taste fabulous cold.
Then there are the red and green cabbages. Ron, my strawberry farmer, is selling Spitzkohl, a cone-shaped white cabbage. So, it is at that time that my German DNA takes hold of me and my childhood memories come streaming back of all the ways to eat cabbage: as soup, as a cooked vegetable, stuffed cabbage, homemade sauerkraut, not to mention my aunt’s Weißkraut mit Kümmel (white cabbage with cumin seeds). That is what I'm cooking tonight with boiled potatoes (mashed potatoes would be good too) and a pig’s knuckle I got from the rotisserie wagon at the farmer's market. Personally I love the cabbage and potatoes, but not the knuckle. Let's not get too German...sometimes I wonder whatever happened to my French cooking? I will make up for it tomorrow night, when we will dine at Absinthe in San Francisco and I will eat the best onion soup on this side of the Pacific. My husband loves pork knuckles and will eat them whenever we are in Germany. This is the first time I have served it at home. After all, he is taking me to the opera in San Francisco tomorrow to see the “Barber of Seville,” so he deserves his favorite food. I ate a little of the knuckle meat and it was good smothered in mustard. The cabbage was a little overcooked and I’m not sure about adding the sour cream. Actually, I think it is better without it. Mashed potatoes would also complement this dish. This can also be turned into a great vegan meal using tofu for the protein. You see, my Californian environment has influenced me.
Prepare this dish to your liking. I think cooking it for 15 to 20 minutes will leave some crunch in the cabbage. Adding the sour cream is a matter of taste, as I prefer it without. My aunt used to smother it in Schmand, a German version of sour cream, and she used lard instead of oil.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.