Red cabbage.

Categorically what is a cucumber?

It's actually a melon.

Super-healthy Turkish Salad with Red Cabbage.

(Just wondering now that Turkey is often spelled Turkiye in English (thankfully most lazy sods at politically correct news-outlets don't bother with the umlaut), what is the correct form of "Turkish"?
What is the adjective or language?
"Turkiye-ish", or does only the proper noun for the country count, which would be a rather half-hearted change, or re-naming?
More a linguistic or grammar issue, but hope I've still got it correctly by writing "Turkish".)

A German side-dish to the "Rotkohl".
Essentially just a potato patty.

What you really craving?

I'd love a vegetarian lasagna.

Red cabbage on the side, Gauranga Potatoes.

Naan homemade:

A favorite recipe of Srila Phrabhupada.

Vegetarian chickpea curry.

Some like it hotter.

Just a protein thing (to go with the red cabbage).

Fishcakes:

At the local fish and chips.

A fish cake?

Sweetie this ain't a bakery.

Oh that patty we make from fish entrails and stale bread?

Savor it, while it lasts.

Stuffed "purple" (red) cabbage.

A great idea, but somewhat "meaty" village dish, but the concept will work with desired, or cheaper available substitutes as fillings.

a reply to: halfoldman

What I also find so cool here (apart from the off-grid oven), is the speed of chopping.

I mean usually everyone's trying to be a "master chef" with that knife, and ooh so many chops per minutes.

Not here, this is "village time".

To Germans, is it the same?

"Rotkraut": (red cabbage) and "Bllaukraut" (blue cabbage)?

Oma kocht - Blaukraut.

A light blueberry yogurt (but it was almost the red cabbage from the freezer).

I hate to point this out, but it's neither "Rotkraut" or "Blaukraut". it is in fact "Lilakraut".

That's "peasants" for you, they knew red and blue, and purple was for the king.

Red cabbage mixed with apples and cranberries.

originally posted by: halfoldman
The "authenic' German recipe:

I think this may be the recipe for the red cabbage I had decades ago at a fine restaurant. I have since tried to replicate it but it never tasted like the one at the restaurant. I was planning to bake duck for Christmas dinner so it I can pretty much keep to the recipe, except I'm not sure about adding the black current marmalade. Maybe I'll have it on the side to try it to see if it tastes better. I recall the one at the restaurant did not have onions nor anything else in the way of berries or jam. But I will add the apples.

Thanks.