Close-Up Cabbage, originally uploaded by webmink.
I was cooking for 10 today, so decided to sauté red cabbage as a side-dish. Sliced into half-centimetre ribbons, I cooked it in melted butter with a little balsamic vinegar, plenty of pepper and a handful of sultanas. I cooked it until it was shiny and floppy but still crispy. Seemed to go down OK, except with the children at the table.
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The kids may find it more interesting to use cabbage as a ph indicator; kitchen science experiments are fun!
http://chemistry.about.com/od/acidsbase1/a/red-cabbage-ph-indicator.htm
Ours found the experiments interesting, eating it less so.
Lovely link, thanks Bart!