Cabbage can be delicious if handled properly.
One of my favorite things in Asian cuisines is a nice, crispy vegetarian egg roll. My favorites were generally pretty simple: cabbage, onions, carrots, bean sprouts, salt and pepper.
The most common recipe I use when I do cabbage at home is similar. There’s no bean sprouts, and it’s not vegetarian- there’s something like bacon or ham in it- and there’s some butter and chicken broth in the pot. There’s also a little slurry of flour to thicken the pot liquids, trapping your seasonings & nutrients in a glaze on the leaves.
One of our family friends is a retired caterer of Lebanese ancestry. She does cabbage rolls that have a meaty filling similar to the meat-stuffed grape leaves in Greek cuisine.