Pork Shoulder (smokerless and finished over open flame) and cabbage (fire roasted, fermented/kraut, pickled and pureed).
Oh, and while making this I played a little, ever wonder what to do with those outer cabbage leaves? Fry them. You can saute/ but deep fried is even better (think brussels sprout which makes perfect sense).
I wanted to foam the pickling brine (which I will do eventually and maybe make a gel. Just so many things one can do with one ingredient. :-)
