I do like cabbage but I am not particularly fond of cabbage that has been cooked to death. I find the simple steam/saute method works great with cabbage (and many other vegetables!). Basically, you simmer the vegetable in a mix of butter (or other fat) and water (or broth) until the liquid has evaporated and the vegetable is cooked. At that point, it cooks in the fat a bit. Then season a bit and you’re done!
It’s fairly easy and quite good. Nothing fancy but plain and simple vegetable taste.
This goes with many things as a simple side dish but especially well with Irish Coddle, a one-pot dish of British style bangers (sausages), potatoes and carrots.0