Serious Eats - seriouseats.com

Breakfast: Saute with salt and pepper and mix with scrambled eggs.
Salad: Thinly slice, mix with avocado, minced garlic and olive oil, lemon, salt and pepper for a simple salad.
Dinner: Nuke the whole head in microwave for 5 min, carefully peel off whole leaves and wrap seasoned ground pork/beef mixed with sauteed carrots, shitake, onions for a Japanese style cabbage roll, stewed in soy/dashi broth.

wow, so many cabbage lovers...wish I could share the love. What would I do with a head of cabbage...avoid it or use it as food decor, but only as a last resort.

japanese pancakes/okonomiyaki! they're very simple, though they do require a few ingredients that you may not have lying around your kitchen at all times.

here is a link to a recipe (which i'll admit i haven't tried):
http://japanesefood.about.com/od/holidaytraditionalfood/r/okonomiyaki.htm

alternately, you can sort improvise. make a fairly thin batter with about 2-4 eggs, some water and/or milk, flour, and salt. mix in shredded cabbage and any other veggies you might want - carrots, onions, etc. are all good. sometimes seafood or meat is added, though i've had vegetarian ones that were perfectly delicious. fry them in vegetable oil until they're nice and crispy outside and no longer wet inside, then top them with a mixture of mayonnaise and tonkatsu sauce (which you can find in the asian sections of some grocery stores), with bonito flakes and dried seaweed crumbled over everything.

I never thought of cabbage for breakfast---good idea!