On Sep 30, 5:07*pm, (Victor Sack) wrote:
> 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

Ok. I'll reconsider it. Thanks.

maxine.