Thanks for the comments here. I now know that Rotkohl is indeed red cabbage, and that turned out fine. Everything did, unusual for my dinners, but the gods were with us. I love the kartoffelklösse with sauerbraten--somewhat savoury and a good contrast to the flavors of the beef marinade and rotkohl. I don't think I'll go back to noodles again. One change: I think the kartoffelklösse would be better without the crouton (I just made fried bread cubes) because the potato-flour-egg combo tasted very good as it was and the bread detracted from the dumpling. Oh, well, not again for at least another year. I think sauerbraten is kind of a once-a-year dish. Thanks for tolerating a food thread. It was good to learn about rotkohl. (My father used to call sauerbraten 'rottenbraten,' by the way.)