The LA Times had a recipe for braised red cabbage which showed up in my comments. Today I made it, following proportions closely, and it fell flat. Even after I doubled the vinegar and honey, added a bit more pepper and juniper berries, it still fell flat. Red wine vinegar helped a bit - perhaps it knit the flavors together a bit better.
I am still on a quest for the best Thuringian style braised red cabbage recipe.