Many recipes, Chinese-influenced ones especially, tell you simply to fry cabbage rather than to boil or steam it first. I find that the flavour of fried cabbage can be a bit assertive. But stir-frying in a wok over a fierce heat is not the only way. For a simple lunch, you can simply cook it over a modest flame, part frying it and part sweating it.
For two people, slice an onion and cook it gently in a tbsp or more of sunflower (or groundnut) oil, with a chopped clove of garlic, until it softens and starts to turn golden. Meanwhile, take half a Savoy (or other green) cabbage, cut that in half, remove the core, slice it, and halve the slices. Place the cabbage in a bowl of water.
Throw the cabbage, drained but still wet, into the pan with the onion. Add a little minced ginger too, if you like. Cook, stirring, for five to 10 minutes, until the water has evaporated and the cabbage is wilted and softened. Add a few splashes of soy sauce, and some toasted sesame oil.
Serve with rice or noodles.