By placing a tablespoon of sugar and a tablespoon of salt into a pot of rapidly boiling water, stirring till dissolved, and then adding your shredded green cabbage, you can cook your cabbage without the notorious cabbage aroma wafting through the house. The salt boosts the heating/cooking power, and the sugar helps with the green coloring, as well. Key: cooking that cabbage fast. The water needs to be very hot, and the shredding maximizes your surface area.
Source: Alton Brown, Good Eats, Episode EA1C10.