'Tis the season for corned beef and cabbage. The Tall One and I aren't fans of corned beef, but you've got to make something that will take advantage of all the cabbage sales around St. Patrick's Day. We use it for Cabbage Sausage Soup.
Cabbage Sausage Soup
1 head of cabbage
1 lb. Polish Sausage
Chop and core cabbage. Slice sausage. Put both ingredients (but not the core from the cabbage) into a large pot along with enough water to fill the bottom 1/2 inch. of the pot. Bring to a boil and then let simmer until the cabbage is tender. Add salt and pepper to taste.