It is true that one ususally pairs a wine with the entree but if Cabbage is the entree....how is it being prepared.
German style, pick a German wine. Italian with tomatoes, onions and........maybe a chianti. Heck maybe even go for the Jaggermeister. It's made with cabbage.
We eat a great deal of cabbage here but never as the entree. Typically it is served stuffed, braised or stewed and not often do we enjoy wine anylonger. Just not in the budget these days.
Something tells me thi si not that legit but in case it ismaybe a legit answer would help.