YOu can make it kind of a sweet and sour veggie dish. The full fat version (which includes bacon grease) is delicious, but you can make a quite acceptable lower pts/calorie version. Sautee some sliced onions in PAM or however you like. When they're almost ready, put in the sliced/shredded cabbage. Add a mixture of vinegar and splenda, to taste. Use enough to moisten all the cabbage, and leave about 1/4" in the bottom of the fry pan (you can always add more). I use rice vinegar as it's not as sharp or acidy. Let it cook uncovered, stirring often, until the cabbage is wilted and tender. This is very good with pork.
Hope this isn't too vague. I almost always cook this way, adapting recipes or making it up as I go along.