Poultry Talk Ontario (pto.ca)

I use green cabbage for this.
SLiced onions and shredded cabbage lightly softened in sesame oil (or whatever) and butter.
Add in some cider, chopped apples a little vinegar and sugar.
Soften some more in covered pot. Season to taste.
Before serving add a touch of cream.

Goes great with pork.

Red Cabbage Prune Salad (Recipe credit to Helen Rennie, my favourite YouTube chef)

600g shredded red cabbage
165g pitted unsulfured prunes, chopped
8g salt or to taste (2.5 tsp of Diamond Crystal Kosher or 1.25 tsp fine grain sea salt)
5g sugar (1 tsp)
20g lemon juice
10g pomegranate molasses
Drizzle of olive oil
Handful of chopped walnuts (optional)

Mix everything together except for oil and squeeze the salad with your hands for a minute or two to make it more tender. Taste and adjust for salt, sugar, and acidity. Drizzle with olive oil before serving. Can be stored in the fridge for a day, but it will lose some of its crunch.

interesting, @Jaye
it seems like a lots of cabbage, how many servings does it make?

Serves four, I think. I just halved the recipe ingredients if making it for DH and me.