Red cabbage.

Is it an add-on, or a dish in itself?

Yummy, the whole house smells like "rot kohl".

Am I on the purple planet?

The "authenic' German recipe:

How to cook dumplings.

Cooked dumplings.

a reply to: halfoldman

Pretty tasty as a base for a salad too, just cut it really thin. I eat it almost every day in some form.

Red cabbage is a very nutritional meal.

Everyone around me was sick (and antibiotics).

But sweeties, not me.

The red cabbage World Tour:

Sniff ... chopping up the onions.

Don't you feel like crying?

I eat quite a bit of green cabbage, but I don't care for red cabbage at all for some reason. Most of the green cabbage I eat is in soups, but once in a while I make coleslaw from it.

I have not investigated why I don't eat it but from my research I have done on things I don't care for I identified many different metabolic problems that keep me from eating them. So, I would guess that disliking red cabbage is related to a real issue in it's chemistry. I also don't care for red onions yet I eat a lot of yellow and white onions and I also eat leeks in potato and leek soups once in a while. There is a taste in the red onion that turns me off.

But I have not evaluated my avoidance of red cabbage at all. But I did find out that eating a lot of cabbage can cause me problems because it destroys glutaminase and that makes me have problems with inflammation and also can result in head spins.

Don't forget - a bay leaf.

Mind your fingers:

Oh is this the Dane’s famous rotdglourf meff bplpuuuugh?

(Oh and if I forgot to halo my Us, dot my As, slice some of my Os in half, you know…all those things that Denmark does to make five vowels into two hundred and seventeen vowel sounds and to feel more important and complex than those other silly nations and the things they call languages which are so unimpressive that they even sound like real, normañ, everyday languages of the world. Denmark simply AINT HAVIN none of that, yea right! A language that sounds like people actually could use and understand it??? Amateurs…)

I slice my red cabbage really thin, place in a zip lock back with:
tbsp Lemon juice
tbsp Mild & Light olive oil
pinch of salt
pinch of sugar

Let rest in the fridge over night and eat the next day.

( I believe its a Turkish style of preparing red cabbage - Either way, it comes out delicious and goes great with any salad )

Everybody let's rock.
It's Martha's red cabbage pot!

It's a ragu ...

a reply to: halfoldman

we used to eat red cabbage once a week when I was a kid. Red cabbage, with potatoes and sausage.
why? Because it was cheap.
Over here they are traditionally made with sweet apples, to cover up the sour taste.

When I make it now I use sweet apple saus (sometimes more apple then cabbage! lol)
and it tastes pretty good! Healthy as well