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.