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Agny Danielsen's Surkal

By • January 16, 2014 • 0 Comments

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Agny Danielsen's SurkalbyDaytona Strong

WHO: Daytona Strong is a Norwegian-American cook from Seattle. WHAT: A barebones sauerkraut that will taste like anything but. HOW: You've got this -- just shred, simmer, and let the cabbage slouch into itself for 90 minutes. WHY WE LOVE IT: Time is the key to this dish -- in 90 minutes of simmering, the cabbage softens, as does its vinegary bite, and the apple and the caraway thrum away in the background. We know we're supposed to serve this with something else, but we couldn't stop eating bowls of it all by its lonesome.
Agny Danielsen's Surkal

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First step, make a still life.

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Just kidding! Actually shred.

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Shred your apple while you're at it, too.

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And then become mesmerized by melting butter.

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Add in...everything! (Except for your parsley garnish.)

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In goes the vinegar.

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Hello sugar, caraway, salt.

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Mix it together, cook over low heat, and be patient for 90 minutes.

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This is what you'll get. Dig in.

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