I like cabbage. While you could never call it sexy or sophisticated, as vegetables go it has many virtues. It is inexpensive, keeps well, and is equally tasty cold and hot.
The trick to cooking cabbage well is to do it quickly over a high heat, much as you would a stir fry, so it chars and sweetens while still retaining a bit of crunch. When I was in graduate school in central New Jersey I lived near many fine Indian restaurants and groceries, where I became acquainted with black mustard seed. They are pungent and nutty, and crunch pleasantly in the mouth.
This is nice as a side with dinner, but my favorite way to eat it is for lunch, with a fried egg and sriracha sauce.
Cabbage with Brown Mustard Seeds
1/4 - 1/2 head green cabbage, shredded
1 teaspoon -1 tablespoon brown mustard seeds
neutral cooking oil
salt and pepper
Heat a slick of oil in a saute pan over high heat until very hot. Add the mustard seeds, and cook until they begin to pop, no more than one minute. Add the cabbage, salt and pepper, and stir briefly to coat with oil. Let sit undisturbed for a minute, until cabbage begins to brown. Stir again and cook another few minutes until cabbage is browned and wilted. Taste for salt, and serve.