It's like, hey, I need to feed fifty people with only two of something! Just chop up some cabbage, dawg. Holy shit I'm always shocked by how much I get out of one head when I chop it up.
Pictured: two heads of cabbage, it's like 3 gallons, cucumber for scale
My favorite thing is to slow cook it on the stovetop in oil, salt, pepper, msg, sriracha, garlic, and onion. Let it sweat out, stirring occasionally. Near the end it starts to carmelize and you let it get a little brown. Then it's done. It's so tender and savory. You eat it and you just feel better on top of being satiated. It's cheap. Cabbage also has more vitamin c per weight than oranges. You will never get scurvy. If you're diabetic it's great because it has enough sugar in it to facilitate browning and sweetness but it's low glycemic index and load. That means it won't spike your sugar suddenly and when it does go up, it won't be by much. There are different kinds of cabbages with slightly different flavor profiles. The cabbage meta is here to stay. Look into it if you are not cabbagemaxxing.