So I wanted to make this recipe for Spiced Red Cabbage, since I have some red cabbage left over from the other day and it looks tasty and different from what I did with it the other day, which was just to eat it with some balsamic vinaigrette.
The problem is, the recipe calls for 1/8 tsp of ground cloves and I only have whole cloves. I figure in a boil/simmer recipe such as this one, it would be okay to substitute the whole cloves and just remove them when I'm done. Is that okay? How many whole cloves equals 1/8 tsp of ground cloves? I'm thinking if I throw one in there it'll be fine.
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