Cabbage is traditionally served with foods such as corned beef and kielbasa. It also blends well in a broth with braised carrots or when added to a pumpkin soup.
Cabbage can be served in a typical slaw that combines shredded red, purple or white cabbage leaves with onion, vinegar, mayonnaise and mustard. Roasted pork shoulder is also a good combination with cabbage. Cabbage and a hot sauce can be used as a slaw to top pork tortillas made with pork shoulder.
Complement a beer-simmered bratwurst by serving it with an onion and cabbage sauerkraut. Make the sauerkraut by combining 1/4 cup olive oil, 2 cups red wine vinegar, 1 cup water and 1/4 cup sugar in a medium saucepan. Cook until the sugar is melted. Add 1 teaspoon of mustard seeds, 2 cloves of thinly sliced garlic and a large head of red cabbage that’s been thinly sliced. Cook until soft, about 15 minutes.