Yeah, after reading Heidi Bomd's take on the Kozinski stuff, in Slate (also, kick ass Heidi Bond!) I don't even have o get to potential juvenile crimes or not before I smell rotten lying that should disqualify. Again, if he were like "yeah, I got the emails and I should have spoken up but I didn't and I'm sorry"I'd have a harder time, but he didn't.

Definitely no too late, Debet. I found a recipe for that for a slow cooker that I will keep in mind. I'm not making the cabbage today.

Cabbage tends to keep for a bit.

sj, you can use up a lot of cabbage in stir fry.

I got a flu shot on Friday, and by Saturday afternoon, I was definitely not feeling good. I thought I was being overly cautious by taking a sick day yesterday, but I'm at work today and feeling maybe 60%.

I once made a recipe where you cook shredded cabbage in beef broth and ... drain it, I think, and mix in sour cream to make a sauce. It was tasty ... but considering the weather (and lack of an actual, you know, recipe) it's not something I'd recommend at this point.

Totally random question: does anyone here know the Christine O'Donnell who was on Jeopardy last night? She's so familiar to me!

Cut part of the cabbage in chunks equivalent to what would be one-sixth wedges of a regular sized cabbage head. Steam for ten minutes, or until fork tender. Toss with softened butter, dust with fresh-ground black pepper. NOM. That should take care of at least part of the cabbage.

Totally random question: does anyone here know the Christine O'Donnell who was on Jeopardy last night? She's so familiar to me!

Jesse, all I could think of was that, "I am not a witch," Tea Party candidate during the Earth-that-Was era of my life. It's clearly not her.

There's a photo here, if anyone else thinks the name/contestant is familiar: [link]

sj, a New England boiled dinner (with corned beef, or brisket, etc. as the protein) is always a good use of cabbage (I prefer vinegar on cooked cabbage), but it's not really the weather for it.

I remember my mother making stuffed cabbage a couple of times (with a ground beef, rice, and tomato filler) but I didn't like it. I was a tween or teen though, so I might not have liked it because I was in a mood.

There are mayo-free slaw recipes, but I think usually they use purple cabbage (but that may just be because it is so pretty). I don't know if it's the mayo you don't like in slaw or something else.

I looove stuffed cabbage, but it seems like a lot of work. Disclaimer: I have never made it, so I could be totally wrong. Addendum: I like cabbage in all it's forms, so probably not a good reference point.

I love cabbage, but was not a fan of stuffed cabbage when I tried it. I have been eating it in a peanut noodle salad thing I've been making—I wanted to up the veggies and minimize the pasta, so I added zoodles and cabbage as well as the peppers that were already in it