I’ve realized this winter what a MVP cabbage is. Sweet, meaty, low-calorie, and satisfying, it holds up well to a whole range of preparations and thus keeps our relationship fresh. Here are some of my favorite ways to use cabbage:
- Rick Bayless’s Hickory House slaw (sour): A stalwart of his grandparents’ BBQ restaurant in Oklahoma, and now a regular in my BBQ/picnic rotation.
- Red cabbage with rosemary and brown sugar. Fantastic—I could eat bowls of this stuff, and I get rave reviews whenever I make it. I leave the sausages out, though I’m sure they’re good.
- Neelam Batra’s warm cabbage salad. It’s really an Indian stir-fry side dish. Always a hit at potlucks.
- Borscht. I modify this weight-loss cabbage soup by replacing the recommended herbs with lots of dill and smoked paprika—and I add a good dollop of Greek yoghurt. It’s probably not so great for fasting as a result, but it’s still really good for you and comforting.
- Kimchi. Natch. The best use for Napa cabbage on the planet.
- Cabbage rolls of any kind. Personally, I make a Chinese dumpling filling, wrap it in blanched Napa cabbage leaves instead of wheat-flour wrappers, and steam the little dudes. Delicious. It’s really just a mini version of Lion’s Head.
- I like to make laab and serve it with green cabbage leaves instead of lettuce. Adds nice sweetness, crunch, and sulphur-y umami to the equation.
The Rookery 
I second your recommendation! Not having your inclination for cooking, I have much simpler versions for this staple food. The quickest is fresh wedges for a snack or with lunch. LOVE fried cabbage; one must be careful not to overdo that. Many ‘American’ versions of slaw, of course. Corned beef and cabbage (back in the days when I could eat corned beef) … and cooked with various ‘pot roasts’. A most remarkable and versatile vegetable.
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