Ok, I got intrigued and wondered if I could find cabbage desserts - how about red cabbage cake? (not sure if yours is red or green…)
Braised cabbage is a favorite of mine. Here’s the recipe I use:
http://www.foodnetwork.com/recipes/emeril-lagasse/braised-cabbage-recipe.html
Sometimes, I’ll substitute beef stock for the beer.
I have not tried this specific recipe, but it looks similar to the kimchi recipe I used in the past.
Cabbage and Spinach (turkish recipe) http://www.turkishfoodandrecipes.com/2012/04/cabbage-with-spinach-ispanakli-lahana.html or ground beef and cabbage stir-fry http://www.recipetips.com/recipe-cards/t–111841/ground-beef-cabbage-stir-fry.asp
I sent you one on FB! I’m in PA dutch country - lots of cabbage down here also a Slavic influence. Cabbage and noodles is common at most fairs, stuffed cabbage, and of course Sauerkraut on New Years with Pork roast. Here’s an updated (un)stuffed cabbage casserole dish: http://www.giverecipe.com/unstuffed-cabbage-casserole.html
This thread starts looking as a contest 
Okay, my turn is next. Stir fried cabbage with chopped fresh mushrooms and mashed boiled eggs. Add your favorite cooking sauce for flavor (oriental sauces are good). Do not overcook. Healthy, delicious, fast and easy to make.
Add another Indian spices dish to the list. Recipe I use upon request. No peas- a chopped tomato instead, from an Indian cookbook. “Fried”- less than a teaspoon of oil.
Maybe lightly sauteed with hot peppers? Could eat it with some meat (chicken, lamb, beef, whatever you like) and rice.
What we called “galumpkis” growing up. Sautee ground beef (or pork, turkey) with onions. Mix with some cooked rice and spices. Parboil your head of cabbage until you can separate the leaves and they are slightly pliable. On a whole leaf, place about a half cup of the ground beef mixture. Fold sides in, then roll into a well…roll. Place seam side down in a baking dish…cover with your favorite tomato sauce (I think my mom used tomato soup…I use my favorite marinara) and bake until cabbage is tender. Here’s a hilarious video of how to make them…this is sorta how I learned to cook…LOL!
I have a great stuffed cabbage recipe…with lots of containers of frozen already in my freezer from a previous cabbage! Hoping others will like these new stuffed cabbage recipes…but I don’t need one.
I guess I’ll make coleslaw and pulled pork this week.
Maybe my neighbors want some cabbage…since I’m really not interested in soup or stuffed cabbage right now!
Keep the recipes coming! There are some stir fries that sound “interesting”.
Braised cabbage makes a wonderful side dish.
Also I like this Alice Waters dish. (I have long since lost the original recipe, but here’s my version)
Braised Duck legs with Cabbage
4 duck leg quarters
1 head cabbage, cored and sliced into 8 wedges
1 med onion, chopped
2 tomatoes, cored and chopped
1 bay leaf
1/2 tsp thyme
(optional 1 tbsp sherry vinegar)
chicken stock
Preheat oven to 350.
In a deep braiser, brown duck legs skin side down to render off most of the fat. Remove duck. Sauté onion in duck fat. When onions are transparent and softened, add cabbage, tomatoes, thyme & bay. Add vinegar if you’re using it. Stir to mix. Lay duck legs on top of cabbage mixture. Add enough stock to cover cabbage but not the duck. Cover and bake for about 60 minutes. (NOTE: I live at 7000+ ft so my cooking times will be different than most people’s.)
Serve with hot rice.
My kids ate the cabbage and left the duck (philistines!).
Recipe also works well with chicken thighs instead of duck, but you’ll need to use butter to sauté the onion since there won’t be enough fat from the chicken.
I make a side cabbage dish this way. Sautée some chopped onions and garlic in olive oil, add julienned carrots, cook until they are almost done, then dump in a lot of shredded cabbage, cook until it reduces its volume to 1/2*. Then add spices to taste (I use black pepper, bay leaves, basil) and tomato pasta sauce and cook until the cabbage absorbs other flavors.
*a cup of white wine will speed up cooking and add extra zest. 
We occasionally do cabbage like we do broccoli or cauliflower: brushed with olive oil, garlic and pepper then baked at 475F on a top rack. We cut it into wedges, about 1 1/2 to 2" thick at the base before cooking and lay them flat on a baking sheet. We usually add pecans to the mix, but pine nuts would be good, too.
Use in Asian pan fried noodles, sliced thin. Pre cook pasta, whether Asian or regular spaghetti noodles.
Saute crushed garlic, add onion, matchstick carrots, mushrooms, sliced cabbage. Then add in the cooked pasta, with more oil. Grate in some ginger, sprinkle with soy sauce, dry sherry, a bit of sugar, salt pepper, and any Asian sauce. My favorite is oyster sauce, and a little kimchi juice, but you can use sweet and sour or just about any bottled sauce to taste. At the end I’d throw in bagged spinach for a minor amount of cooking.
To add protein, fry a beaten, seasoned egg or tofu before starting the process, then remove and slice, adding back at the end of cooking. Or marinate matchsticks of chicken, beef or pork for several houses, and pan fry in garlic accented oil. Remove from the pan, and add back to the noodle mix at the end of cooking. Shrimp is another easy addition, thawed and added towards the end of cooking if pre cooked, earlier if not.
After the heat is off, dash a swirl of sesame oil over the mixture for flavor, mix, check seasoning and serve.
This is my quick dinner, and can be done with just about anything on hand. The point, is that it can use up a significant amount of cabbage, of any sort, as it cooks down.
@great lakes mom, YUM!
I made Packmom’s soup in post 19 and it is delicious. I added a couple of tablespoons of brown sugar to give it a sweet and sour flavor. The honey wasn’t enough.
But it was a big hit…and used half of my huge cabbage!