There are indeed many different types of cabbage available. I'm not a great advocate of the typical looking cabbage (I think it's called white cabbage) instead preferring members of the cabbage family instead such as brussel sprouts and bok choy.
I like them all. Sometimes I just wash the leaves, shake the excess watter off, dice some bacon and put it in a saucepan and when starting to cook, add chopped cabbage, place lid on saucepan and it cooks quickly. Sometimes I add a splosh of cream to it. With the red cabbage I add stewed apple or apple puree if I don't have Granny Smith apples on hand, or if pushed for time, open a jar of red cabbage with apple and heat to have with pork of any description. I also like the mix of cabbages in my coleslaw.