My husband grew up in the Netherlands, and red cabbage is a warm dish that is spiced with cider vinegar, a chopped apple, brown sugar, cloves, nutmeg, a bit of cinnamon, salt and pepper. Thickened with a bit of corn starch, and served warm with potatoes, and any meat you choose.

Thank you! I'll be in Amsterdam in a couple weeks ... maybe I can try it "in the wild."

I've been gifted with some of Peppi's red cabbage, her Dad is German so I'm assuming hers is of German origin. Hers is quite vinegary, not sweet, but spicy. We love it and I use it like sauerkraut, with sausages or with pork chops. She says she makes rouladen to go with hers.

Annie

Just got this shredded, salted, and tucked away for 24 hours. Sometimes the Ball book makes me laugh. It calls for 12 pounds of red cabbage, and then says to shred it and put it in a large crock ... or a large glass or stainless steel bowl. My cabbage filled about 3/4 of a 5 gallon bucket. I don't think anyone has a bowl that big!

Good luck with your red cabbage, Liz, and most of all, enjoy Amsterdam! I know you will. Many Dutch people speak perfect English. (unless you speak Dutch, then that will be even better!)