Why don't Americans Eat More Cabbage?

Every plate of food I'm presented with in Prague has cabbage on it somewhere.
Sometimes the cabbage is only the garnish, but the Czechs serve cabbage in dozens of delicious ways: as shredded warm red cabbage, in tangy side salads, or fried in pancakes.

In America, I can only think of three ways I ever eat cabbage: in cole slaw, on a Reuben sandwhich, or on a brat when I visit the University of Wisconsin. It probably doesn't amount to more than 1/8th of a cabbage head per year.

I don't know why we don't eat more of it. It's cheap and healthy. I have a theory why we're cabbage-challenged, but I'd like to hear yours.