Oh, I just love seeing these international recipes! Might you let us know what kind of herbs you use in the cabbage rolls? If I recall, the seasonings really make the dish. Do you use caraway seed?
I am tempted to make these with chard rather than cabbage because the kind of cabbage available in our stores has a tight head of leaves and doesn't roll up nicely. In the US we tend to put a lot of tomato sauce in our cabbage rolls, which I don't think really belongs there.
Another dish that uses cabbage (if you're a purist) is...fish tacos!!! There's a whole thread devoted to these goodies around here.
I seem to recall that Serious posted a long list of things you can do with cabbage. I'll try to unbury it.
I'm not a big fan of Savoy cabbage either, Chrissi, but there is one good recipe I like that uses it. It's veal saltimbocca.