maxine wrote on Wed, 30 Sep 2009 19:16:21 -0700 (PDT):

> 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.

It's worth thinking about. I've said before that as a child I hated
cabbage (cooked to death British style). I was introduced to lightly
cooked cabbage by my wife and I still like it. I'm not even very
enthusiastic about the well-cooked cabbage taste of some Italian soups.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not