Originally Posted by
gaobest
wow. I’m tempted!! I made myself a pdf from the link.
I also want to make red cabbage (rotkohl) this year!!
It's really good; we've made it before. The secret is to use a dutch oven with a heavy tight fitting lid.
Adeena Sussman's book,
, has a lot of great tasting recipes that are fairly easy to make; some of our other favorites are her za'atar roasted chicken over sumac potatoes (https://www.saltandspine.com/recipe/zaatar-roasted-chicken-over-sumac-potatoes) and tahini-glazed carrots (you can substitute maple syrup for the silan) (https://www.splendidtable.org/story/2019/08/30/tahini-glazed-carrots).
ETA: Sorry about the non-working links. I've tried to fix them to no avail.