We can’t go on without naming a few of the best things about sour patch.
One of them is its creamy texture and the fact that it can be made ahead of time in the fridge.
Sour patch can be a good source of vitamins and minerals, but the flavor is very rich, with hints of caramel and buttery notes.
But when you add a few pounds of cabbage patch to it, the result is a wonderful, rich flavor.
(I used the recipe from the cookbook, Sour Patch Culinary Secrets, which is available for a small donation at the Sour Patch website.)
It also has a lot of nutrients in it, including omega-3 fatty acids, fiber and iron.
It’s also a good way to get in some vitamin D. And the combination of carrots and cabbage makes a fantastic salad.
But sour patch is also a great addition to soup or pasta dishes.
To make the best sour patch you can, it takes about 20 minutes of prep work, plus 10 minutes to prepare.
We used this recipe.
Wash and cut cabbage into small chunks about the size of a pea, then rinse and cut into small pieces.
Put cabbage in a large bowl, add a pinch of salt and let sit at room temperature for about 30 minutes.
In a food processor, pulse until finely chopped.
Add the vinegar, garlic and onion, pulse again and process for 30 seconds.
Add remaining ingredients, including sour patch and process again.
Add a pinch more salt and process until smooth.
Add additional olive oil and process another 10 seconds.
Add some salt and garlic powder, pulse and process briefly to incorporate.
Add another pinch of vinegar and process just until smooth and fragrant.
Season with additional salt and pepper to taste.
Serve with the choice of sour patch or noodles.