It's cabbage season, and I've got two fresh rounds in my fridge--and a dubious cruciferous eater at my table. This "overload cabbage" link (which may require signing in) provides two easy, promising recipes (attached here for you)!
https://food52.com/blog/12434-what-to-do-with-an-overload-of-cabbage
I'm going to try the braised cabbage (very sadly, modified somehow because we can't do anchovies or garlic) with potato pierogis (and sour cream). Meat eaters could likely do well to add Polish sausage to the meal.
Photograph from Food 52 on Alexandra Stafford's related blog post.
Oh, wow, this braised version really turned out great, especially with the potato pierogis. Definitely try it, even if you usually dislike cabbage!