After a lot of cleanup, my cabbage was beautiful! I ate it with a light dressing of oil (1/4 cup), sugar (2T), seasoned rice vinegar (3T), salt, pepper and topped it off with almonds. It's an adaptation from a neat cookbook I bought when I lived near Seattle, Wandering and Feasting: A Washington Cookbook. The author collected recipes from folks living around the different regions of the state, and it ends up feeling like a "best of" recipe collection from real people you might have met at a potluck. Which works for me - most are simple and unassuming and quite tasty.