"maxine in ri" schrieb :
> Or should that be rott kohl?

Rotkohl (or Rotkraut). Rot = red, Kraut = cabbage.

> 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.
>
Well, there's Wiener Rotkraut with glazed chestnuts, but it involves
braising, 2 apples and 1 tblsp wine vinegar ;-)
(Apart from lemon, orange, wine, salt,pepper,caraway seeds,
lard, onion,etc).

> 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?
>
Not really.

Cheers,

Michael Kuettner