Karl, cooking in Dutch is just the same. All you have to do is add a 'Sch' or 'esh' to the description, such as schteak and saladsh, or poashed schalmon !
Oh I like cabbage in almost all its forms. It however does not like me. Sauerkraut and red cabbage don't stay with me long, usually leaving as gas. Kimchi much the same but it tends to add flames to the gas! But I love it all!