Or should that be rott kohl? Either way, there are two head of red
cabbage in my fridge, and I shudder at the thought of vinegar, apples,
and other braising ideas.

I'm thinking of something with chestnuts (found a recipe) to bring out
the nuttiness that may be inherent in the beastie.

Does cabbage take well to roasting?

[For those of you tired of my pleas for help using CSA veggies,
there's less than 2 months to go, and lots of squashes and alliums
readying themselves for storage on the horizon]

maxine, off to "India" again this evening.