Many variations on the theme. I like to layer mine with sauerkraut, crushed tomatoes, a bit of honey (I've got bees and have to use it someplace), and vinegar. Long slow cook.

Finely shredded and finished in a seething wok, starting with pork strips, garlic, ginger, dried chilis, carrot strips and black bean sauce stirred in when the cabbage has begun to lose its crunch. Top with diced scallions (w/tops) and serve with rice.

Better than 99% of chinese food you will find in the US :)

Now if you put a little(just a little) cornstarch on those pork strips, used some black cloud ear fungus (mushroom), and replace the black bean paste with Sichuan hot bean paste you'd have a dish very similar to 鱼香肉丝　Aromatic Pork which quite literally means fish smell/scent pork, but no worries it is not 'fish' flavor, it is just the same seasoning traditionally used on 'fish'

As I inherited it, dried chilis seethed instead of the hot bean paste, it was one of my Dad's favorites (He spent two years in/near Kunming, '43-'45, just down the road from Szechuan's hot woks) which he passed on in my childhood. It was many years before Napa cabbage showed up in Central Texas markets, and we grew to prefer finally shredded green cabbage with a little crunch. You're right about the cornstarch on the pork. It helps in holding a little pork flavor and juice in the meat. Dried or fresh black cloud fungus sure wouldn't detract from the pleasure.


In his old age, he would drive across town, when I promised to fix it....

Shredded Green cabbage also makes a passable homemade Kim Chi...

If you want to be adventurous with your next cabbage, you can try a more middle-eastern style stuffed cabbage (Malfouf):
http://www.mamaslebanesekitchen.com/...ecipe-malfouf/

Ahhhhh.... another Slovak in the house.
I grew up on some of these dishes. My mom just came to visit me for the weekend and brought with her prepckaged, home made halupki for me to throw in my freezer. That's some good stuff, right there.

:D I grew up on halupki, halushki, and pierogi. That reminds me... I absolutely must set up a time to meet with my great-aunt to get some additional hands-on, one-on-one pierogi making training. :D Halupki and halushki, I can handle. Pierogi, not quite as well.

My wife makes golabki with cabbage, rice, sauerkraut, and some ground meat. She cooks the whole dish in spicy tomato sauce but she tend to throw ketchup on it an attempt to assimilate.

Make the Japanese dish shôgayaki.

Take some boneless pork, cut it into strips. Marinate it in soy sauce and saké.
Take some scallions and chop them up.
Take a chunk of ginger and chop it fine.
Chop up the cabbage so that the pieces are about half a leaf each.
Start sauteeing the ginger in a bit of wok oil. Add the marinated meat and the scallions. Toss in the rest of the marinade and a dash of sugar.
When the meat and scallions are almost cooked, toss in the cabbage. It will seem like an awful lot, but it will cook down to a manageable size in no time.

I love it boiled. I sprinkle it with salt and white vinegar. Mmmmmmmmm.

Sauerkraut? That's interesting.

Love this.

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I'm one of those people who can't stand the smell of cooked cabbage, broccoli, or cauliflower, though I like all of those things when they are raw. So for me there's only one thing to make with cabbage, and that's cole slaw. And if someone else wants to pickle it, I can eat it as sauerkraut. Otherwise, I try to stay out of the cabbage line to leave more for people who do like it.

We made a batch of Asian-inspired slaw this weekend in an effort to use up some of the veggies in our fridge--nappa and red cabbage, carrots, bell pepper, red onion. Dressing had orange and lime juice, hoisin, sesame and peanut oils, ginger and garlic (IIRC). And we topped it off with some black sesame seeds since that suited the hubby's "vision" of Asian slaw. :D

Pretty tasty, although we're thinking of throwing a little chili paste (or a jalapeno) in next time for a little more kick, and maybe some peanuts or sliced almonds for some crunch.

My Hungarian grandmother used sauerkraut when making stuffed cabbage, but it wasn't inside the roll, it was surrounding the rolls in the sauce. As much as I love stuffed cabbage in the current heat it just ain't happening.