maxine > wrote:

> Mostly it's the braising that I dread. My experience with cooked
> cabbage has left emotional scars. And I find the texture of cooked
> apples (unless they're cooked inside a pie<g>) unappealing, so many of
> the recipes I found for rotkohl turned me off.

Many recipes call for apples to be cut very thin, about 1/8-inch thin.
They fall apart and virtually disappear, just contributing some acidity.
Traditionally made red cabbage is basically a sweet-n-sour dish. Roast
goose is rarely served without red cabbage here in Germany.

> The Barvarian one sounds too much like a braise

Yes, but not a usual one. The cabbage is cooked for just 15 minutes,
not for 1-2 hours, and has a different texture.

Victor