Ditto on the 'love every kind of cabbage'.
In addition to sauerkraut, I've grown to love sauteed or roasted brussels sprouts. As for 'regular' cabbage -- red or green! -- I am prone to roasting wedges in the oven with a little olive oil, turning a few times so they brown all around, and spritzing with a little lemon juice or balsamic vinegar. Or sauteeing in the skillet until a little softened and caramelized; I love how sweet the green cabbage will get. And I love coleslaw.
But the SO doesn't care for cabbage, though I've gotten her to enjoy it a couple ways, sort of:
 chop / cut into long-ish thin strings and steamed until soft, mixed with zucchini and perhaps steamed carrot strips as a mock-spaghetti, served with a red sauce.
 whole leaves, well-steamed until soft/tender but still strong enough to handle (a couple minutes), then filled with a rice or similar mixture, wrapped, steamed a bit more, and served. The cabbage roll equivalent of dumplings or stuffed grape leaves.
Now I want to do that last one again ... yum
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