Cabbage - but unidentified...

Some years ago, Mrs Growster and I were on hols in Virginia, US, and we stayed at a place where there was a local restaurant which served 'German style' food.

It was a great meal, but we could not work out what the cabbage bit was - ever! It looked a bit like hot coleslaw, but was reasonably sweet, and crunchy, and obviously not cold.

The proprietors refused to tell us what it was, so since then (1996) we/ve never found out.

Any ideas anyone - it still rankles...?

That was our first guess Auntie, but we asked them and they said no!

We were in a  'sauerkraut denial' situation...

Still are!

Must have been Argyllie - there was no other reason!

Mrs Growster reminds me that we got near the flavour/texture with white cabbage and white balsamic vinegar, served warm, but were still not totally convinced...