What To Do With Ted's Delicious Cabbage?

Check out this great article on winter cabbage salad, by Mark Bittman at nytimes.com.

As mentioned in Ted's letter, there is always delicious Borscht! Especially if you're starting to accumulate a collection of beets, like myself. Here is a recipe from epicurious.com that is pretty close to the successful Borscht I have made myself. If you don't want to make the beef stock from ribs, you can simply cut about 2lb beef chuck into 1" cubes and brown the meat. Then add a combination of store bought beef stock and water ( about a 1-1 ration totaling 12 cups) and bring to a boil. Simmer the beef for about 1-1 1/2 hours (while beets roast) until tender, then proceed to the next step of the recipe.