Uli's red cabbage recipe sounds delicious... I am going to try it with some of the fat that poured out of last Sunday's roast goose (which we ate with the geophytic combination of roast beetroot and red onions (with herbs, cumin and muscovado sugar), and roast potatoes (cooked in the goose fat)). However, for Anglophonic readers it might be useful to note that where Uli's recipe says 'laurel' leaves, the foliage of Laurus nobilis, Bay Tree is meant - not one of evergreen Prunus typically called laurel in English (Prunus laurocerasus, P. lusitanica). John Grimshaw Dr. John M. Grimshaw Sycamore Cottage Colesbourne Cheltenham Gloucestershire GL53 9NP Tel. 01242 870567 ----- Original Message ----- From: "Uli Urban" <johannes-ulrich-urban@T-Online.de> > Dear All, > > > (about one or two apples per 500g of cabbage) As spice it needs some, > not too many, cloves and laurel leaves, some salt and ground black > pepper