March 12, 2022

What to make for dinner for this coming week started with a question: what to do with a leftover half-head of red cabbage? The answer that eventually emerged was go Hungarian. Things devolved from there, and I wound up with a menu of Tripe Pörkölt (a stew with paprika and caraway seeds, and onions fried in lard), stewed cabbage, and boiled potatoes. I recognize that to many, that likely sounds like a particularly cruel version of culinary purgatory.  #OffalNotAwful