I'd like to reproduce a side dish we enjoy from a local Bohemian restaurant. They just call it cabage, with-out any further description. It reminds me of german potato salad with the slight sweet taste contrasted with vinagar. I'm sure it's very much along those lines but it doesn't contain bacon...which is how I would start my dressing with the fat when making german p. salad. I'm also not familar with how you cook and hold cabage. The only way I've ever prepared cabage was with corned beef and I just dropped it in the pot from the beef so it boiled. Someone on the nutrition thread mentioned you can microwave cabage to cook it. I'd appreciate any help in learning how to prepare this item. TIA!