I've finally found something that the local grocery stores don't carry....Rotkohl, auf English red cabbage sweet saurkraut. This stuff is so great with sausages and potato salad. I've googled rotkohl recipes and gotten thousands of hits. It seems every recipe is a different variation. Does anyone have a favorite? Another question: my German cookbook includes as ingredients minced apples and red current jelly/preserves. Do you think I could cheat and substitute applesauce and red raspberry preserves?