Makes: about 1/2 cup | Time: 10 minutes 1. Finely chop the pickle into very small pieces. 2. Roughly chop the capers. 3. Wash the green onion. Finely chop. 4. In a bowl, add mayonnaise. Add chopped pickle, capers, and green onion. Mix well. 5. Add salt and black pepper to taste. Stir until fully combined. 6. Let the sauce sit for 10–15 minutes to develop flavor. TIPS: - Chop everything finely for the best texture. - Add a few drops of lemon juice if you want a brighter taste. - Keep refrigerated and use within 2–3 days. SERVING IDEAS: - Perfect with fish, seafood, fries, or sandwiches.

   1. Remove outer leaves and core the cabbage. Shred finely. 2. Peel the apple, remove the core, and cut into thin slices or small cubes. Finely chop the onion. 3. Melt the butter in a large pan or pot over medium heat. Add the onion and sauté until soft and translucent. 4. Add the red cabbage and apple. Stir well to coat with butter. 5. Add vinegar, sugar, salt, pepper, bay leaf, and cloves. Pour in the water or apple juice. 6. Cover and simmer gently for 25–35 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp. 7. Remove bay leaf and cloves. Adjust seasoning with more vinegar or sugar if needed. 8. Serve warm. TIP: - For deeper color and flavor, let the shredded cabbage sit with the vinegar and salt for 10 minutes before cooking — a traditional German trick. SERVING IDEAS: - Perfect with sausages, roast pork, or duck. - Great alongside mashed potatoes or potato dumplings. - Tastes even better the next day after reheating.