Cabbage in it's raw form either dressed or not can be difficult to match with wine, however, their are many dishes, my particular favorite is chourcroute garni from Alsace.This is a wonderful braised sauerkraut dish bolstered with smoked pork, sausages, juniper and sometimes caraway. I always moisten my choucroute with a dry Alsace Riesling and drink the same with it. Trimbach & Willm is a good place to start.
In it's raw form I always drink a beer, usually a Belgium triple.
