We do a version of this black bean taco (http://smittenkitchen.com/2009/02/crispy-black-bean-tacos-with-feta-and-slaw/)

We sub in the Joy of Cooking refried black beans and use red cabbage instead of a slaw mix (1/2 small red for 2 people - the slaw softens quickly so we make just enough for one meal). It has become a go-to staple at our place.

Cabbage and Noodles. One large onion sweated for 15 minutes in butter, add 2T paprika, salt and 1 smallish head of cabbage. Cook over low heat for an hour. While cooking, boil a 1/2 bag of egg noodles and add after cabbage is completely wilted. Serve with sour cream for ultimate winter comfort food.

I recently made braised cabbage by cooking red cabbage in vegetable broth and marsala wine (with garlic, dill, and caraway seeds). Simmer on low until tender, and add a splash of lemon juice at the end to perk up the flavors.

That made a ton, so we used some in enchiladas, along with corn, Trader Joe's Cuban beans, green salsa, and smoked cheese.

We do cabbage and pork chops. We slice the cabbage finely, like you would for slaw, but leave it in long strips.

We start by sauteeing some pork chops in the pan until about half-cooked through (flipping once), then take them out and top up the pork fat with some oil.

We add the cabbage, some balsamic vinegar and some brown sugar, then stir until lightly softened. Then add the half-cooked pork chops on top and put on a lid and let it sit for a while, stirring every 10 minutes or so. We usually leave it for about 45 minutes to get the cabbage good and cooked, but so it still has a bit of bite. It's delicious!

I know you asked for ideas aside from slaw, but I have to put in a plug for this non-mayo slaw. It's simple and awesome -- an old family favorite. http://marriedwithdinner.com/2006/10/29/diy-steakhouse/

I had a similar problem until I made warm red cabbage salad and ate the whole batch myself.

Cabbage of either color also makes a surprisingly nice breakfast bowl.

Red German cabbage. It's a fantastic side. Serve with breaded cutlets and warm German potato salad.

I love this red cabbage salad with golden raisins and sunflower seeds. In fact, I am making it today.

http://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html

Grate or finely slice cabbage. Place in crockpot with 3 peeled, cored & grated apples; 1/4 c sugar; 1/3 cup red wine vinegar; handful of raisins. Cook on high for 6 hours. Top with cooked & crumbled bacon.

My non-veg-eating dad mistook this for cranberry sauce at our Thanksgiving dinner (in front of my husband, who said nothing!) and had nothing but praise for it.

Cook the shredded cabbage in a skillet with about a cup of stock until soft (not too hot - don't let it brown), then add some chopped apples and cook another 10 minutes or so until the apples are tender. Season with cider vinegar. Yum!

I made some great braised red cabbage with apples this weekend to go with latkes. I went a little easy on the balsalmic vinegar and added a touch of brown sugar, but it was a hit with everybody--including some cabbage-haters.
http://www.nytimes.com/2010/02/02/health/nutrition/02recipehealth.html

I'd recommend German braised red cabbage (Rotkohl) - actually I just cooked ab big pot of it for yesterday's dinner - yummy! This recipe is in English and comes pretty close to German Rotkohl - I'd not only add cloves but also a bit of cinnamon, a bay leaf, maybe some juniper berries. And add some diced bacon or bacon fat when frying the onions and apples...
This is a traditional side dish for all kinds of braised meats (especially dark meat like beef or venison), or the Christmas goose/duck.

That's the recipe link I referred to: http://www.ottawacitizen.com/life/food/Savour%20aroma/1168749/story.html

I really like this vietnamese chicken salad from Nigella. It's very tasty and easy to make.

http://www.foodnetwork.com/recipes/nigella-lawson/vietnamese-chicken-and-mint-salad-recipe/index.html

Make homemade sauerkraut:

http://www.wildfermentation.com/resources.php?page=sauerkraut

It should be ready in time for Rubens with leftover corned beef from St. Patrick's.

Wow, it's funny that barely anyone suggested a raw cabbage salad. Really, cabbage and bell peppers with any kind of vinegar-based dressing is the perfect filling (and healthy) lunch. Here's one I made over the summer, though you'd have to sub some of the stuff to fit winter produce:
http://katvetrano.wordpress.com/2010/07/16/recipe-time-italian-summer/

Oh yes - raw cabbage ramen salad! Totally delicious and doesn't get soggy in the fridge.

1 medium head cabbage, finely chopped
1/4 c. red onion
1 pkg. Ramen noodles (chicken flavor packet), crumbled
1/2 c. sliced almonds
2T sesame seeds

Mix together except the noodles and refrigerate a few hours.

DRESSING:

2 tbsp. sugar
3 tbsp. vinegar
1/2 c. salad oil
1/2 tsp. pepper
Flavor packet from the noodles

I think you should make traditional sauerkraut. It's both healthy and tasty. I have mine with many dishes throughout the year. This method is how our ancestors preserved their cabbage.

My favorite is a simple salad that I found in Mollie Wizenberg's book. A Homemade Life: Stories and Recipes from My Kitchen Table. It consists of olive oil, lemon juice, black pepper and parmesan. So Good!!!!

Kielbasa and cabbage! We love this, and it's so cheap. Here's a pretty good recipe:

http://allrecipes.com//Recipe/kielbasa-and-cabbage-ii/Detail.aspx

I don't add the cajun seasoning or the worcestershire sauce personally. It's great with cinnamon apples!

Fish taco's! This recipe is so easy and fool proof: http://allrecipes.com/Recipe/Avocado-Fish-Tacos/Detail.aspx

You can't lose shredding it and roasting it with a splash of balsamic, olive oil, some salt and pepper, raisins, and brown sugar too at 350º for an hour. Or shred it fine- and I mean paper thin- and toss it with your favorite vinaigrette and lots of cracked black pepper for a cold salad.

We do an Asian rice pot with chicken thighs, scallions, ginger, garlic, soy, sesame oil and lots of shredded cabbage that has been braised until greatly reduced. Put it all together with the rice and appropriate amount of chicken broth or water and cook on the stove top until rice is tender. Yummy. That's what we're having tonight.

Cabbage salad is a Costa Rican staple.

shredded red cabbage
lots of cilantro
lime juice
salt
a splash of red vinegar
and whatever vegetables you have in your fridge (carrot, cucumber, tomato, celery)

It's very refreshing, and it complements black beans well.

Growing up in a Polish household we always had tons of braised red cabbage around and is 1 sure way to use up a lot of it.

http://easteuropeanfood.about.com/od/recipestepby4/ss/redcabbage.htm

Hot cabbage salad... slice thinly and saute in 1 Tbs ea. of olive oil & balsamic and a chopped garlic clove... saute till pink. Mix with 1 finely chopped apple and top with feta cheese and roasted pecans (toss w/1 tbs oil, salt, pepper, & powdered ginger, roast at 350 for 3-5 minutes). So good!

Shred cabbage and steam (covered) in 1/3 c chicken broth. Once cabbage is softened, add butter (to taste) and a tsp of caraway seeds and let cook a few more minutes for the flavors to blend. It's an excellent side with mashed potatoes and roast chicken on a cold winter day.

Roast it! cut it into 8ths, rub with oil and salt, and pepper, 400-425 for.. I don't know, awhile? Till it looks like you want to eat it. Works for green and red

here's a fast, easy way i prepare red cabbage:
http://www.food52.com/recipes/7893_quick_cumin_cabbage_salad

My hubby really doesn't like cabbage and this fall we were getting it every week in our CSA box- I made pork egg rolls with the all of it! Ate some for dinner and froze the rest- I did prefer the green cabbage for this process more than the red- but it worked and it got my hubby to eat it!

I love to roast the wedges. Simply cut into wedges with core intact, brush all sides with olive oil, sprinkle with salt and pepper. Roast in a 425 degree oven for 30-45 minutes, turning once, until tender. Serve with lemon wedges to squeeze over wedges and enjoy! Works well with any cabbage, especially green.

Cabbage Lasagna! We accidentally invented this when trying to make stuffed cabbage rolls with red cabbage and realized they're too stiff to roll! We used the same ingredients as the cabbage rolls, but added a little bit of cheese. Very tasty!

I like substituting some very thinly sliced, slightly cooked red cabbage for half of the noodles in many Asian dishes. Soba with red cabbage, shrimp, toasted sesame seeds and bean sprouts is tasty.