Last year I struggled with what to do with Napa cabbage but this year two veins helped me get inspired: Vietnamese and Mexican cooking. Now I love it!
For Vietnamese-inspired meals I turned to Andrea Nugyen and made cabbage wraps (rice noodles, mint, basil, cilantro, cucumbers, carrots, fresh chiles, beef or pork, etc) always with nuoc cham. We also enjoyed Vietnamese-ish salads with lots of herbs and toasted peanuts. This is good with lots of types of proteins including shrimp and fish and rice, of course.
For a central American flair I make a quick salad with dried oregano and wine vinegar. Truly this is welcome next to grilled meat and even burgers, you don't have to make anything fancy. I also discovered a Mexican cooked cabbage salad that was a hit even on day two. I made it a couple times this summer, it was really good with grilled chicken.