The spicy Salvadoran slaw known as curtido is a favorite of mine.

I love a tart vinegary coleslaw with pretty much anything off the grill in the summer. And I adore sauerkraut pierogies any time of year!

Cabbage definitely doesn't get enough recognition. Great spotlight on a versatile ingredient!

had an awesome friend from Jamaica make me her traditional cabbage. i can't find a decent recipe online, but will be asking my friend for it because it was amazing....

In Nicaragua, a slaw similar to the Salvadorean slaw is used for most informal dishes that require a "salad." It's also used for making pescozones de repollo, which are cabbage leaves stuffed with a rice and meat combination, passed through egg batter and fried, so they resemble a sort of flatter than not football shape.

In Romania, cabbage is used for sarmala, which are cabbage leaves stuffed with rice, pork and veggies and rolled into the same shape as stuffed grape leaves. Sarmala are best enjoyed with sour cream.

German red cabbage with apples is one of my total favorites (especially with potatoes au gratin or mashed potatoes)
And a basic cabbage slaw with cilantro, green onion, lime juice and oil is one of the best cold salads for when it´s hot out (or as a complement to heavy foods)

Swedish kåldolmar:
http://en.wikipedia.org/wiki/K%C3%A5ldolmar#Sweden

Or, a variation on the same theme - kålpudding:
http://swedecheese.blogspot.com/2008/05/food-journal-number-39-klpudding.html

The Russians really know their way around a cabbage! Piroshkys stuffed with cabbage and pickled cabbage are my favorites.

My family is from Trinidad and Tobago, and hands down my favorite dish growing up was Curry Cabbage. My mother always served it with white rice and parata roti.

You guys really don't showcase Russia at all. Such a culinary history though, both omnivorous and fasting.

English migrants to Australia: Boil the sh%$ out it. Thats the 'traditional' way I grew up with.

With Mexican dishes, I frequently make cilantro slaw. Cabbage, shredded, with minced red onion, sliced, seeded English cucumbers and a handful of minced cilantro. Dress with 1/3C lime juice, mixed with 1/2C olive oil and a couple of minced garlic cloves and some S&P. It's light, it's refreshing and it carries the Mexican taste. It's really, really good.

In Spain, cabbage is used in plenty of hearty winter soups (read: cocidos) such as caldo gallego, escudella, cocido madrileño.

I also grew up in a family where my mother also boiled it with a couple of potatoes and served it as a healthy starter but it both stank and was tasteless. Sometimes, in order to fix the blandness, my mother would heat some oil with a couple of garlic cloves, sometimes bacon pieces and usually some sweet paprika (which is typical from the NW of Spain, like "pulpo a feira") and then stir fried the boiled cabbage on it. I grew up hating that.

This, until I started cooking my own food and discovered that cabbage is very good when raw and it's also very tasty when it's only pan-roasted.

Not sure how 'traditional' it is, but cabbage in griddle-cakes like okonomiyaki or pajeon is my favourite.

LOVE me some cabbage. I make cabbage and noodles...so easy. Just thinly slice a head of cabbage and saute it with some EVOO and salt pretty good. Boil up some egg noodles or bow ties, let the cabbage wilt and even brown a little, add to noodles...BLAM! Delicious cheapo meal. I also love cabbage rolls a lot. Ok I like anything cabbage.

corned beef & cabbage!!

Bubble and squeak. =)

Curried cabbage (with potatoes, with peas or stand alone) is a popular sabzi in many Indo-Pak homes.

Thoran made in the Southern Indian state of Kerala is both light and delicious. Heat coconut oil, and pop mustard seeds in it. Add a teaspoon each of Bengal gram dal and black gram, and a few curry leaves. Lightly sautee finely chopped cabbage, season with salt and a bit of turmeric and finish with freshly grated coconut. Simple and so tasty!

Portuguese sopas!

http://www.cdkitchen.com/recipes/recs/364/Portuguese_Sopas50228.shtml