You could try stuffing it as you would stuffed cabbage or vine leaves. It be interesting to use a slightly different stuffing - maybe rice with Asian seasoning and coconut milk.

Amanda's grandmother's napa cabbage salad with warm bacon dressing is excellent. http://www.food52.com/recipes/7940_helen_getzs_napa_cabbage_with_hot_bacon_dressing

I've made it and would have eaten it all myself, had I not had others to feed that night . . . . ;o)

Napa cabbage actually makes a great raw, shredded salad. Loads of ways to do it, but something along the lines of a Chinese chicken salad works really well. Something along the lines of this:
http://www.cooks.com/rec/view/0,1739,149176-224196,00.html

Had some raw napa cabbage just tonight on this:
http://www.food52.com/recipes/8047_warming_red_pozole

Similar to Stephskitchen you might try a riff on the classic frisee au lardons. Shred the cabbage across the leaves. Prepare some croutons. Sautee some thick chunks of bacon or pancetta. Toss with a basic vinaigrette. Top each portion with a 3 minute poached egg with the yolk still runny. For some contrast in the salad itself you could combine the nappa with some radicchio which also goes well with bacon.

Just tried this yesterday--delicious!
http://www.food52.com/recipes/7940_helen_getzs_napa_cabbage_with_hot_bacon_dressing