I think the best way to prepare cabbage is to make sauerkraut but I also love me some braised cabbage. Cut the cabbage into about 8 parts and chop an onion. Melt some butter/ghee in a pressure cooker pot, add some stock and the onions for a bit, then throw in the cabbage, some salt and pepper. Close the lid and cook on high pressure and med/hi heat for 10 minutes and voila. This can all be done in the oven too but takes significantly more time.

Brown a generous amount of diced double-smoked bacon in a dutch oven (Crueset), add chopped cabbage, salt, pepper, onion, and a splash of some kind of vinegar (apple cider or balsamic works well). Simmer low until cooked and irresistible.

Cook a pork hock on top of it all and call it "perfection" - like an angel crying on your tongue.

roasted! cut it into wedges, cover it in some olive oil and roast at about 350 until it softens and the outer layers turn a little brown (and crispy, yum!) finish by squeezing a lemon over each wedge. i like to eat it by itself! delicious!!!

many ways. My favorite is home made sauerkraut, I do smothered cabbage inb coconut oil with tumeric I also slow cook it in grass fed beef and buffalo in the meats juices with Benton bacon as well. I also pan stir fry it with all typs of spices depending upon what I am making with it.

The best cabbage ever is fried in bacon grease! I take about eight slices of good bacon and chop them up. Fry them up in a wok and add a chopped head of green cabbage and cook it up until it gets nice and soft. Add some salt and pepper and it is perfect. My eight year old picky eating daughter and I have it all by itself for dinner sometimes.

sauerkraut, kim chi, cole slaw are all good: also, baked cabbage rolls in tomato sauce, braised cabbage with caraway seeds is great with apples and pork, a very eastern european flavor. Great when used as taco shells or with cauliflower rice and Asia stir-fry with ginger.

Having grown up where I did, the best way to prepare cabbage was always halushki, where cabbage was cooked in a lot of butter with egg noodles and onions. This is decidedly non-paleo, though, although can be mitigated by using spiral-shaped rice noodles (they work very well).

The other common way was halupki, a/k/a "hunky hand grenades," where cabbage leaves were wrapped around cylinders of ground beef and rice and baked in a sort of tomato stew. They're good when done right, but I've had my share of terrible ones in the past.

So instead...

My favorite thing to do with cabbage is corned beef and cabbage, i.e. the "Boiled dinner." Yum.

mmmmm...butter braised cabbage: http://localfoods.about.com/od/cabbage/r/braisedcabbage.htm

Or if you're not doing butter - substitute coconut oil or bacon fat

Cabbage is so yummy this way!

Lemon-lime dressed spicy shredded cabbage.

For best results, the night before take a small white onion, dice one half onion, dice one half jalapeno (I leave seeds and veins in for the spice.)

Place onion and jalapeno in a bowl.

Take 2 or 3 lemons and squeeze all juice over the onion, preferably over a strainer to catch seeds, jalapeno mixture.

Cover tightly, put into fridge.

The next day, take a cabbage, and shred one-quarter or so into a large bowl.

Take out lemon marinated lemon and jalapeno mixture, and pour over shredded cabbage.

Grab 2 limes.

Juice one lime over the shredded cabbage.

Grab a grater and get lime zest into the bowl, then juice the remainder over it.

Add kosher / course salt to shredded cabbage to taste.

Add cayenne pepper to taste.

Stir all ingredients together using tongs or whatever.

Let sit for 30 mins at room temp.

Eat this incredibly zesty cabbage salad.

I like it with cold roasted shrimp over it. Also good with cold roast beef or carne asada cut up over it.

Braise sliced red cabbage in butter with onions and chopped garlic. After it browns a little, add za'atar, black pepper, cinnamon and turmeric to taste. Then add a mixture of unsweetened cranberry juice and red wine to cover, then lid it and simmer until the cabbage is softened. I sometimes add a can of beans to this mix near the end, and let the whole works thicken together.

2 ways I like to cook cabbage -

Creole cabbage - I usually use savoy cabbage for this, but any kind will do. Fry hot sausage until done, then sautee cabbage in the sausage fat until nice and brown. Add a few tablespoons of salsa and some liquid (broth, wine, water) and cook the cabbage and sausage until the cabbage is tender. Add more spice if you like. I got this recipe from a non-paleo, non-low carber and it's always a hit.

Cut it into thin shreds and add to beef soup. Fantastic.

I've started making sauerkraut. Video below will teach you an easy way,

http://www.youtube.com/watch?v=1SLNnJcnors

i like it raw! purple cabbage, sliced thin, squeeze some lemon juice and a TOUCH of honey or agave, salt and pepper and let it sit for a few hours or overnight. best slaw ever. i love it as a bed for braised meat, or mixed in with chopped chicken, or with anything curry. yum!!

http://crossfitcooking.com/?p=206, and there will be another Thai inspired today

I like it braised in butter, or in low-carb cabbage rolls or homemade saurkraut. I love cabbage, but I have thyroid "issues" so I can't eat as much of it as I'd like to. But boy, do I love it. Btw, try this: homemade "pickled cabbage" (fermented cabbage, onions and carrots) mixed with sour cream...delicious!

Diced and stir fried in the wok.

Kerrygold and spices to complement whatever is for dinner .

Roast it or fry it! Mostly fry it with my stir fries.

Frankly, my favorite way to prepare cabbage is to throw it in the green cone to feed it to the bacteria and worms. Cabbage makes me feel puffy and slow- don't know why.

A quick, easy way is to fry it in lemon juice and garlic. Yum.

I'm about to make kimchi with it -- fatali pepper, ginger, carrot, leek, red pepper flakes, all the good stuff. If it turns out well, I'll post here.

EDITED:

Here's my recipe.

December Kimchi Fatale

1 Tbsp quality sea salt, grated coarse

1 head Napa cabbage, cut into bite-sized pieces

4 carrots, thick part grated, thin parts sliced

1 medium parsnip, peeled, thick part grated, thin part sliced

1 leek, thinly sliced

10 cloves garlic, thinly sliced

6 inches ginger, peeled and cubed

2 TBSP Italian crushed red pepper, or twice as much Korean pepper flakes

1 3-inch fatali pepper, deseeded and minced

• Wash and cut cabbage into bite-sized pieces. (Note, using larger chunks of cabbage is more 'traditional' according to my Korean friend. I've noticed no difference in results either way.) Sprinkle with salt, toss thoroughly and set aside.
• Wash and cut carrots, parsnip and leek, set aside separately.
• Peel and chop/mince the garlic, ginger, fatali pepper and mix with pepper flakes. NOTE: be careful with the fatali - deseed it under running cold water and do it away from your face. Even taking these precautions I breathed in some fatali fumes and I think my brain and throat are still bleeding.
• Mix all ingredients together thoroughly to make sure there's even distribution of the spicy elements. Pack into glass jars and lid loosely.
• Let sit in a cool dark place for a few days to a week -- I recommend six or seven days in winter. Fermentation will happen faster in warmer temperatures. Periodically pack the kimchi back down into the developing brine to ensure even fermentation.
• Kimchi is generally considered 'done' when the cabbage is translucent. Refrigerate and enjoy!

I've tried this dish a few times - sausage and cabbage noodles via everyday paleo. Very good stuff.

http://everydaypaleo.com/2011/02/25/sausage-n-cabbage-noodles-with-fried-apples/

The slow cooker! I grew up on New England boiled dinners. I add it when the other foods are basically cooked and bubbling. On the plate, I smother it in butter.

I like it best with a stew that includes beef (most of my stews are multi-taskers these days) but I'm growing more fond of raw sauerkraut too.

I have a few cabbage recipes on my paleo food blog. Here are my favorites:

Braised Cabbage and Kielbasa: http://www.thewholekitchen.com/braised-cabbage-and-kielbasa/

Cabbage Noodles and Italian Pork Sausage: http://www.thewholekitchen.com/cabbage-noodles-and-italian-pork-sausage/