What to do with Red Cabbage?

Cooking tips: Sautee it, braise it, use in soups (or gazpacho, maybe, for these crazy hot days?), as garnish or on sandwhiches, or eat it raw in slaws and salads. 
Storage tips: Store whole head in plastic bag in your refrigerator for up to two weeks. Once cut, red cabbage will lose its freshness quickly (probably within two days). Can also be frozen (blanch first) or pickled! Check out Alexis' post for pickling how-to's!
Fun fact: They're awesome for you; chock full of dietary antioxidants, act as an anti-inflammatory, and even "potentially preventive and therapeutic roles" to several diseases. 


Cabbage and Lime Salad With Roasted Peanuts
1/2 red cabbage, trimmed, cored, shredded (approx 6 cups) 
1/2 green cabbage, trimmed, cored, shredded (approx 6 cups) 
1 tbsp salt 
1 bunch baby spinach 
1/4 cup lime juice (about 2 small limes) 
1 tbsp Dijon mustard
1/4 cup peanut oil 
1/2 cup roasted, unsalted peanuts, chopped 
freshly ground black pepper
First toss the cabbage, let drain for 2 hours. Mix the liquid ingredients and toss salad with it. Add peanuts on top and spices to taste. 
(recipe: http://smittenkitchen.com/2010/04/cabbage-and-lime-salad-with-roasted-peanuts/)


If you're searching for something a little more exotic (or perhaps have just had enough salad the past few weeks), there's also tons of taco-wrap-sandwich recipes, oft pairing cabbage with avoacodo and lime various meats and fish. Here are links to some of the tastier looking ones. 


Slow Cooker Shredded Beef Tacos with Spicy Slaw and Avocado
http://www.kalynskitchen.com/2012/05/recipe-for-slow-cooker-shredded-beef.html 
Steak Tacos with Cucumber-Aocado Salsa
http://www.finecooking.com/recipes/steak-tacos-cucumber-avocado-salsa.aspx
Avocado, Feta, and Cabbage Wrap 
http://www.marthastewart.com/338938/avocado-feta-and-cabbage-wrap