I adore everything with cabbage and about cabbage and containing cabbage. Every possible kind of cabbage. I made a ton of kimchi last year, that was like the most exciting thing I've ever done.
I made stuffed cabbage leaves a couple weeks back. I had the remnants of two heads I used sitting in my fridge this weekend. These were the tougher, less choice inner leaves. So I decided to make sauerkraut out of it. I'll try my concoction next weekend while the rest continues to ferment.
I never realized how easy it was. Chop the cabbage, add salt, put in a jar with pressure on the cabbage to draw out the water, and drape a towel over it to keep dust, etc. out, and let the bacteria in the air go to town.