|German Cabbage, Gnocchi, Crispy Kale and Soy Glazed Pork Chops|
Last night I brought over a homemade pesto pizza to my parents house for dinner. We tried to grill the fresh pizza, but the heat was too high from the coals and the bottom of the crust burnt. Thankfully, the top was salvaged and the pizza was of course devoured despite our set back ;). On the pizza, I layered my own almond pesto on the bottom as the "sauce" and topped it with fresh peas, broccoli and fresh mozzarella cheese. For the main course, my mother prepared a delicious meal of sweet German cabbage, crispy kale, cheesy gnocchi and soy glazed pork chops hot off the grill...to say we ate well would be an understatement! I watched my mother prepare the cabbage but did not get an exact recipe from her. Below you'll find a rough guess of her cabbage recipe as well as my almond pesto.
Mom's Sweet German Cabbage
I head red cabbage
Apple cider vinegar
Cut cabbage into small threads, and saute over medium heat with a drizzle of olive oil. Once cabbage has softened a bit, add a splash of vinegar and saute for a minute. Then add a tablespoon or two of the jam and mix well. For a little extra sweetness, add a few teaspoons of brown sugar and saute 1 more minute. Serve immediately with pork chops, spaetzle or cheesy gnocchi.
1 bunch fresh basil
1/2 cup slivered almonds, toasted
1 tablespoon fresh garlic
1/2 cup parmesan cheese
In a food processor, pulse all ingredients together, drizzling olive oil into mixture until moist. Spread mixture onto fresh pizza dough, veggies or your favorite protein.