I stirfry it all by itself in my wok with a wee bit of sesame oil and whatever Asian seasonings I happen to have on hand topped with some tamari. YUMMO! I just so happens I had it last night.

Why just last night I made a side dish of sauteed cabbage, zucchini slices, bits of green pepper and added a can of petite diced tomatoes. Seasoned it with garlic salt & lots of pepper. I just used Pam intead of any oil. So good and was a perfect addition to the grilled tilapia and brown rice we had.

I like cooked cabbage, not raw. I either boil it with a little oil salt and pepper or make chicken soup. For soup, I boil dark meat chicken with butter, salt and pepper, then I take the chicken out and put in thinly sliced cabbage in, when the cabbage is done I pull the meat off the bone and put it on the pot with the cabbage. My whole family loves it.

I like the pre-fab shredded up cabbage in a baggie....EZ and healthy veggie!

My fave way to have it is with shredded hot & sweet peppers as a topping with salsa on grilled fish or chicken tacos. If you want to be super low carb you can wrap the chicken or fish in lettuce wraps, but I like fresh corn tortillas. Yum!

I like it stir-fried asian style, but the long-cooked type cabbage a la corned beef and cabbage absolutely gags me.

I sometimes make this soup for my family. It's really good and even better the next day. It's better to make the rice separate and then put into your bowl so that it doesn't get really soggy.
Stuffed Cabbage Soup

1 tablespoon olive oil
1 pound ground sirloin
1 (1-pound) bag classic coleslaw mix
1 large onion
1 (28-ounce) can crushed tomatoes in puree
2 (15-ounce) cans beef broth
1 ½ cups water
¼ cup brown sugar
1 tablespoon lemon juice
2 beef bullion cubes (optional)
salt and pepper to taste
1 cup rice

Directions:

Heat oil in a large, heavy pot over medium heat. Add beef and sauté 8 to 10 minutes, until browned. Add coleslaw mix and onion. Mix well and cook, uncovered, for about 5 minutes, stirring once half way through. Add tomatoes and puree, broth, water, brown sugar, lemon juice, bullion cubes and salt. Bring to a boil and add rice. Stir in well. Lower to a simmer and cover. Let cook for 45 minutes, until beef and rice are tender.

i actually had some ziploc steaming bags and it works great a couple minutes and its done. btw...also did shrimp in it and it was amazingly good...actually tasted like i cooked it in butter