In article >,
Chemiker > wrote:

> Buy and try. If the heads are not good for stuffing, they can
> still be OK for Corned beef, or sauteed cabbage with bacon and
> noodles, or some other way of preparation.

Here's a nice recipe. Can't be any easier to make.

Cedric Adams' So-Good Cabbage Casserole
posted to rec.food.cooking again by Barb Schaller, 12-4-2008

? 1 medium head cabbage
? 1 # lean ground beef
? 1 small onion chopped
? 1 can tomato soup (10-1/2 oz.)

Shred cabbage rather coarsely. Saute ground beef with onion; heat it
through, but don't brown. Season to taste. Put a layer of cabbage in a
2-quart casserole. Cover that with beef and onion. Add the rest of the
cabbage as a top layer. Over the whole business pour a can of tomato
soup. Cover the casserole and bake in a medium oven (350?) until the
cabbage is tender, 30-45 minutes. Serves 4-6. You get no back-up from
the cabbage. The caloric content is low. And the whole thing is lickin'
good.

Source:Taste, October 16, 1974. Originally printed in one of Cedric
Adams' columns in the 1950s.

Note: Be sure to use plenty of cabbage; it cooks down.

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.