Honestly, I'm not sure what people have against cabbage. Sure, cabbage rolls smell to high heaven when being cooked, but the final product is delicate and sweet. Tell the truth, who hates eggrolls? (My Mom would make batches of Hungarian cabbage rolls, and she was a hillbilly heathen WASP from WV/VA coal country. I will also add that the Carnegie Deli's humongous cabbage roll is something to die for, just as an aside.) My Dad's side was Catholic Hungarian, so sour cream and paprika are food groups in and of themselves; I go through smoked paprika like nobody's business. But I love the Russian red cabbage creation, borscht. Hot or cold, it does not matter. In fact, of the two, I prefer it cold on a hot summer's day, with that dollop of cold sour cream right on top, like a new age sundae. The Germans make another good red cabbage dish, on the vinegary sweet side, that goes great with any of the Wurst family of sausages, and there are certainly a lot of good ones out there. So let's hear it for the Wursts, long may you be smoked.