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Raw is pretty much the only way I eat cabbage (except for maybe a light stir fry occasionally) and summer farmer's market cabbage is absolutely superb.

I live off of Latin American style cabbage salad most days: shredded cabbage, lime juice/vinegar, salt, carrots, radish, tomato. Maybe a drop of olive oil. Let it sit for a day and it becomes tender juicy curdito too!

I finally broke down and bought a good quality mandolin and it makes the best finely shredded cabbage but a sharp chef's knife works fine too.

James Beard's lightly sauted cabbage recipe is yummy, bacon fat, white wine, oh yes. At Mother's in New Orleans, you get cabbage sliced thin on the roast beef poorboy.

And my favorite egg roll is mostly cabbage, and my mother would stuff and marinate bell peppers with a raw cabbage mixture. It was cool and refreshing with a sweet tang. It was a sign of summer for us.

I love, love, love the red cabbage salad that Nigella Lawson has in her summer cookbook (Orangette has it on her site, too). It's got onions, chicken, radishes and cilantro dressed in a fantastic Vietnamese inspired dressing. Since it's cabbage, leftovers can sit dressed in the fridge for a day or so and still be good.

mmm, now I know what's for dinner tonight.

with drizzled balsamic vinegar...just like my dad used to do when I was a kid.

Our favorite is finely sliced raw cabbage, lemon juice, green onion, cilantro, and salt, especially after it marinates for a bit to let the salt & lemon do some magic to the cabbage. It's so great straight out of the fridge in the hot summer months - cold, juicy, light, and refreshing.

The blend of citrus, scallion, and cilantro fits in with a range of cuisines, too. We eat it with everything from tacos to steamed rice & tofu.

one of my favorite cabbage dishes is "cabbage & noodles"... sauteed cabbage, egg noodles and a little butter and salt and pepper. so easy, and so good!

My mom would boil cabbage leaves and we'd be able to take it out of the fridge and eat it by wrapping around rice with a little miso paste (dwenjang). So yummy.

In Japan lots of eataries give you a plate of raw cabbage pieces to much on while you peruse the menu. We weren't sure if we just ate it plain or not, but since there were always plenty of condiments on the table, we dipped our free cabbage in those.

cabbage, sesame oil, soy, garlic, furikake, mirin= YUM

Russian dishes tend to use a lot of cabbage! :)
We chop it up and put it in soups (like Borscht and many others) and pastries/pirozhki, we also wrap vegetables inside cabbage leaves (golubtsy). It's very often used and well-loved in Russian cooking.

a friend makes a delicious salad with shredded cabbage, crispy noodles and raisins in a brown sugar and soy sauce vinaigrette. the textures and the sweetness - yum.

I grew Savoy cabbage in my garden for the first time; what a revelation fresh cabbage is!! I liked it before, but now? WOW! It's been in just about everything lately, and will be sauteed side tonight (thanks lawoman!).