I've figured it out

Rabbits eat cabbage, and rabbits breed like, um, rabbits. Thusly, cabbage breed like rabbits.... or something. Anyway, there's a lot of it in the crisper, and everytime I look there seems to be more. I spend far too much time thinking of things to eat that contain cabbage, and I'm not quite ready, as coffeehound proposes, to begin making sauerkraut. Then we would just have a lot of sauerkraut which, being somewhat labor- and time-intensive, I would feel guiltier throwing away than I do regular old cabbage.

So, I made fish tacos, topped with copious amounts of shredded cabbage. These tacos were unbelievably good, better than any I've ever had, and super-easy thanks to The Minimalist's red-fried fish recipe.

I have suffered, in the past, from a fear of frying. When I was younger, and my mother went out of town to visit her parents, my dad would pan-fry steaks at alarmingly high heat. My mother would come home from her visit, look at the grease-splattered stove, hood, ceiling (seriously), and proceed to cry and/or yell. My parents, in fact, both had "secret" foods that they would prepare and eat only when the other was away - pan-fried, extremely rare steaks for my father, hot dogs and tacos for my mother. Both of them tried to make my brother and me complicit in their furtive little culinary exploits, but I was firmly on my mom's side in this matter. Hot dogs and tacos - awesome. Bloody, charred-on-the-surface steaks - disgusting.

To his credit, my father did at times take me on solo outings to fill what everyone in my family referred to, with an affection that at times veered into alarm, as my "hollow leg" - that is, a proven, demonstrated ability to put away enormous quantities of food, relative to my size (very small) and age (very young). For example, as a nine- or ten-year-old I was able to eat, in one sitting, an entire large pepperoni pizza, or two enormous chopped barbeque beef sandwiches with fries + chocolate malt, etc. Occasionally I would throw it all up later, in the middle of the night (not on purpose), but so what? Although I see now, in retrospect, that the "late-night barbeque sandwich event" of 1976 brought these gorge-fests to a screeching halt.

I'm not that way anymore - I haven't been for a long time - and there are no secret foods, here, now. Having someone to cook for is a daily pleasure, and an expression of care, small and incremental. The frying of fish was easy, clean, and the results very, very good. We did not have to clean the ceiling. A head of cabbage was consumed. All was well.