My favorite and easiest for me is simply to stir fry it with a bit of onion. I use a bit of canola oil and cut the cabbage into julienne strips, same with the onion. Salt and pepper to taste. Fry till tender crisp, reduce heat, add 1/4 cup water and put lid on about 5 or 10 minutes and let steam. Its ready to eat. Cabbage will last a week or longer in the fridge if in a ziplock bag. Might turn a bit dark where it has been cut but I just trim that off. Its one of the longer lasting vegetables. I also add it to soups and stews after it has been stir fried. And of course there is coleslaw.
