You're so right. I bought and cooked up a small head of cabbage a couple of days ago and was marveling about how good I'd forgotten it tastes! I just did a simple stir-fry and it reminded me of how my mom makes a stir-fry noodle dish with plenty of cabbage and some kind of protein.

I didn't like cabbage for a long time because I'd only had it over-cooked. But I've warmed to it lightly cooked or raw.

I like cabbage with black beans, roasted mushrooms, egg and tamari
http://outoftheordinaryfood.com/2012/10/28/mushroom-cabbage-black-beans-and-tamari/

Cabbage in a Spanish style stew with chickpeas, smoked paprika and homemade vegetarian chorizo...
http://outoftheordinaryfood.com/2012/10/08/vegetarian-chorizo-with-spicy-cabbage-chickpea-stew/

ANd a lovely cabbage and potato galette with a walnut crust. Earthy but bright!
http://outoftheordinaryfood.com/2012/08/04/cabbage-and-potato-galette-with-a-walnut-crust/

And then we have the slaws. I have a creamy vegan coleslaw, a coleslaw with apples, hazelnuts and sharp cheddar, a slaw with tart cherries, blue cheese and hazelnuts, and one with daikon, radishes and an almond dill dressing...
http://outoftheordinaryfood.com/?s=cole+slaw&submit=Search

and finally a delicious napa cabbage salad with raisins, cashews and capers (my little boys loved this one!)
http://outoftheordinaryfood.com/2012/04/19/napa-cabbage-salad-with-raisins-cashews-capers/

Definitely ramen cabbage salad: http://the-cooking-of-joy.blogspot.com/2012/11/ramen-cabbage-salad.html

sauteed in butter with plenty of salt and black pepper... I can eat that until I make myself sick!

One of my favorites is this tri-color slaw (also from The Kitchn). I know it's summery, but GOSH is it good.

http://www.thekitchn.com/recipe-tri-color-slaw-with-lime-dressing-168035

Haluski!!

My Austrian grandmother made a dish we called kraut knuckles. She would saute cooked egg noodles, cabbage, caraway seed and I'm not sure what else. I would love to make it, but I don't have a recipe. Can anyone help?

My favorite cabbage preparation is Molly Steven's braised cabbage. Simple and delicious.

I love cabbage - I thought I was the only one. I am definitely going to try that curry dish - it sounds awesome! Great for a cold winter night!

Maria Tadic
http://beanafoodie.com/blog

I love this idea from Vij's of the cabbage in yogurt. My mom has a similar recipe, but instead of yogurt, we add shredded coconut and lemon.

http://abcdsofcooking.blogspot.com/2011/09/cabbage-palya-south-indian-stir-fry.html

Burmese napa cabbage and pickled ginger salad reminded me!

For anyone who grew up with steamed cabbage and think you don't like it--try any of these. I had no idea how awesome cabbage can be.

A simplified Persian Kalam Polo -- white rice layered with chopped cabbage which has been sauteed in butter. Add a little torshi (pickled veg) and sabzi khordan (fresh herb salad) on the side and it's a meal.

The Kalam Polo sounds great and the peanut slaw is a favorite. Here is my recipe for a South-Indian style cabbaage, really more of a method than a recipe, to enable you to generate you own cabbage dishes : http://alandivack.blogspot.com/2009/09/cabbage.html

I like to throw shredded cabbage in to a Thai coconut-based curry at the end in place of noodles.

Or a coleslaw-type mix is great when mixed with mashed sweet potato and fried into "cakes": http://meatified.com/cabbage-cakes/

I love different slaws and sauerkraut.

I also adore my grandmother's stuffed cabbage rolls (halupki) and noodles w/ cabbage (halushki); both make for perfect winter meals. And now that I've thought of them, I should see if there are any heads of cabbage at the farmers market tomorrow and make one of those recipes!

Here is a recipe for the delicious Krautfleckerl:
http://www.wien.info/en/shopping-wining-dining/viennese-cuisine/recipes/cabbage-pasta

I am a HUGE cabbage lover, probably because I grew up with my grandmother cooking it all the time. One of her tricks for using it raw in salads is to gently squeeze some of the liquid from the shredded cabbage, rendering it tender but with a bite to it still.

Thank you so much, Menehune! It's exactly what I was looking for!