From the ugly but tasty files, I bring you stuffed cabbage (Barefoot Contessa at Home, pp. 106-107). It’s not pretty, but it tasted so good, and it used our last head of cabbage of the CSA season. It takes a little puttering and a lot of dirty dishes, but the end result was worth the trouble. I omitted the raisins and the brown sugar listed in the recipe, because I don’t really do the whole savory/sweet thing for dinner. I used to have a thing about all raisins found in cooked food, because they got all puffy and swollen. (Not unlike, as a friend pointed out, ticks. Yuck.) I’ve expanded my palate to include raisins baked in things like bread pudding, but I just can’t bear to put them in a dish that also requires ground beef and onions. Someone’s grandmother is probably rolling over in her grave right now because I omitted the sweet ingredients, so I apologize for that, but we enjoyed our dinner sans fruit. (I added a little Worcestershire sauce to the meat to up the flavor in place of the raisins and brown sugar.) Also, I assembled this dish in advance and refrigerated it before baking it, so the cooking time was quite a bit longer than what was called for in the recipe. I used a meat thermometer to make sure it was fully cooked.