When I was making Colcannon for St. Paddy’s Day, I very nearly stopped with the sautéed cabbage. It was that good. It took me a couple of weeks to get back to it but I finally did, and it was just as good on its own as I thought it would be.
½ head cabbage
½ red onion
2 cloves garlic
2-3 tablespoons bacon fat
salt and pepper
You can refer back to the colcannon recipe for the step-by-step photos.
UPDATE: Barb suggests down in the comments finishing with a little brown sugar and some cider vinegar.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.