It's not my two favourites, but cabbage is really nice - the best, in my opinion, is Savoy, but I also really like spring greens, cauliflower leaves, sprout tops, red, green, pointed, with an extra mention of homegrown Rainbow Chard, Brussels Sprouts and beetroot tops.
You can
Boil it quickly until it's luminous and have it with gallons of thick gravy
Stir it through mashed potatoes and have loads of sea salt and butter.
Tear it up and bake it quickly in the oven with a little oil, sea salt and chilli flakes for crisps that actually taste of something.
Use the leaves as a wrap.
Boil it quickly with caraway seeds.
Pickle it.
Make the best coleslaw.
Munch on raw bits as you're cooking, thus stopping you from eating the fattier things around.
Grow them in your garden and have it completely filled with butterflies all summer long. just as long as you don't actually want to eat the things
The key is cooking them lightly, rather than boiling to death and then slopping half its weight again in pondwater coloured liquid onto your plate, thus diluting mash, making roasties soggy and diluting gravy until it tips off your plate. Yuk; that's why so few people like cabbage.
And, one of the things that started my feeling well disposed towards the things - stick whole leaves in the fridge and then inside your bra when your milk is coming in.
What's not to like about it?