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There just has to be a trace of the link between 19th century anarchists and the modern ones, to give the bar a connection to original values and desires, like peasant stews of just cabbage, sauces made of pureed cabbage, cabbage wine, cabbage beer, cabbage crisps, cabbage pretzils, cabbage pudding, cabbage cup-cakes, cabbage porridge, cabbage souflé, the food that drove everyone into a revolutionary frenzy, a type of cabbage mania.