Slice the cabbage about 1/8 inch thick and put them in stir frys. They take the place of bok choy, lo bok or Nappa. Put them in at the start of the fry. For nappa you put it in near the end to preserve the crunch a bit, but cabbage takes a bit longer to cook. I start the meat, cabbage, mushrooms, carrot, onions, minced garlic, and peppers right away as soon as the carrots start to lose some of their crunch put in the bean sprouts, zuccini, and noodles.
A mix of green and purple cabbage in a stir fry gives the dish eye appeal.