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<span style="font-size:large;"><span style="font-family:Arial;"><b>Red Cabbage - "Rot Kraut"</b></span></span><br><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">1 head of Red Cabbage, shredded</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">½ Spanish onion, shredded</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">2 good sized apples, peeled, cored and shredded</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">8-12 whole cloves</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">1 Bay Leaf</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">Toss the ingredients together. Heat a tbsp. of oil in a pot and add the salad mixture. Toss in the oil for a minute or so, and then add ¼ cup water. Heat, then simmer... half an hour or so.</span></span><br><span style="font-size:large;"><span style="font-family:Arial;">10 minutes before serving add:</span></span><br><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">⅛1/8 cup vinegar</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">⅛1/8 cup sugar</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">Stir in and simmer. It's purple. It's limpish. It's good.</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;"><b>Food memory:</b> This was comfort food for me growing up. German Mom, grew up in Indonesia and Japan during the war – some weird fusion of spices and foods. But this was a staple: Meatloaf, mashed spuds and rot kraut. Thanks ma. Still is something we enjoy all these years later, particularly on blustery days when you need something to stick to your ribs.</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">Good cold the next day too.</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">I know I'm a little vague on the instructions. You just have to go by feel with this one gang.</span></span><br>
 
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