Much like Fitch/Penn
Rd 1: 10-9 Penn
Rd 2: 10-9 Penn
Rd 3: 10-8 Rory
You heard it here first 
Cabbage is a popular cultivar of the species Brassica oleracea (Capitata Group) of the family Brassicaceae (or Cruciferae) and is a leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which while immature form a characteristic compact, globular cluster (cabbagehead).
The plant is also called head cabbage or heading cabbage, and in Scotland a bowkail, from its rounded shape. The Scots call its stalk a castock,[1] and the British occasionally call its head a loaf.[2]
Cabbage leaves often have a delicate, powdery, waxy coating called bloom. The occasionally sharp or bitter taste of cabbage is due to glucosinolate(s).
The cultivated cabbage is derived from a leafy plant called the wild mustard plant, native to the Mediterranean region, where it is common along the seacoast. Also called sea cabbage and wild cabbage,[3] it was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that "It is the cabbage that surpasses all other vegetables."[4] Cabbage was developed by ongoing selective breeding for suppression of the internode length. The English name derives from the Normanno-Picard caboche (head), perhaps from boche (swelling, bump). Or perhaps from the Latin for "head": Capus; in standard modern Italian: Capo. There is an Italian dialect word for head: Capoccia.
The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves, excluding the partially unfolded outer leaves. Cabbage is used in a variety of dishes for its naturally spicy flavor. The so-called "cabbage head" is widely consumed raw, cooked, or preserved in a great variety of dishes.[5] It is the principal ingredient in coleslaw and sauerkraut.
Cabbage is often added to soups or stews. Cabbage soup is popular in Central and eastern Europe, and cabbage is an ingredient in some kinds of borscht. Garbure (from Provençal garburo) is a thick soup of cabbage or other vegetables with bacon. Cabbage may be an ingredient in kugel, a baked pudding served as a side dish or dessert. Cabbage is also used in many popular dishes in India. Boiling tenderizes the leaves and releases sugars, which leads to the characteristic "cabbage" aroma. Boiled cabbage has become stigmatized because of its strong cooking odor and the fact that it causes flatulence. Moreover, boiling reduces the cabbage's anticancer properties.[6] It is often prepared and served with boiled meat and other vegetables as part of a boiled dinner. Harold McGee has studied the development of unpleasant smells when cooking brassicas and reports that they develop with prolonged cooking. According to Corriher's Compendium, smell doubles when prolonging cooking from five to seven minutes; for best results cabbage should be sliced thinly and cooked for four minutes.
Cabbage rolls, a type of dolma, are an East European and Middle Eastern delicacy. The leaves are softened by parboiling or by placing the whole head of cabbage in the freezer, and then the leaves are stuffed with a mixture of chopped meat and/or rice. Stuffed cabbage is called holishkes in Yiddish, holubky (Slovak and Czech), holubtsi (Ukrainian), go??bki [???w?mpki] (Polish), golubtsy (Russian), baland?liai (Lithuanian), t?te?i (Latvian), kohlrouladen (German) or töltött káposzta (Hungarian). It literally translates as "little pigeons" in Polish, Slovak and Lithuanian.[7]
A vegetable stuffed with shredded cabbage and then pickled is called mango.[8]
The largest cabbage dish ever made was on 19 December 2008 in the Macedonian city of Prilep, with 80,191 sarmas (cabbage rolls) weighing 544 kg (1,221 lbs).[9] Bubble and squeak consists of potatoes and cabbage or, especially formerly, potatoes, cabbage and meat fried together. Potatoes and cabbage or other greens boiled and mashed together make up a dish called colcannon, an Irish Gaelic word meaning white-headed cabbage, grounded in Old Irish terms for cabbage or kale (c?l), head (cend or cenn) and white (find). In the American South and Midland, "corn dodgers" were boiled as dumplings with cabbage and ham.[10]
In the Transylvania Region Cabbage is the basis for a multitude of dishes pickled or fresh. Sarmale is the most popular dish consumed typically at Christmas and New Years Eve table, but it can be coked throughout the year pickled sauerkraut or in Romanian Varza Murata.
Sarmale is a popular dish, made of cabbage rolls of cabbage leaf stuffed with meat and rice, layered also with smoked meat or sausage for flavor and served with heavy cream (smintina).
Varza A La Cluj is a dish where layers of shredded cabbage or sauerkraut or mixed, combined with layers of pork meat, rice and dill. Also served with heavy cream (smintina)
Salata de Varza Murata: fined shredded sauerkraut, squeezed out the juice and mixed with pumpkin seed oil. Best served with goulash, Fasole Batuta (mashed navy beans with garlic, kind of look like re-fried beans but they are actually a form of hummus recipe with navy beans).
Zama de Moare (sauerkraut juice): Best served with baked potato, a potato bite rinsed down with a sip of juice. Cirnat fiert in zama de moare (regional paprika and garlic sausage boiled in sauerkraut juice. Served with either pickles or mustard.
Cabbage is the basis for German Sauerkraut. Chinese suan cai and Korean kimchi are produced using the related Chinese cabbage. To pickle cabbage, it is covered with a brine made of its own juice with salt, and left in a warm place for several weeks to ferment. Sauerkraut (colloquially referred to as "kraut") was historically prepared at home in large batches, as a way of storing food for the winter. The word comes from German sauer (sour) and kraut (plant or cabbage) (Old High German s?r and kr?t). Cabbage can also be pickled in vinegar with various spices, alone or in combination with other vegetables (turnips can be cured in the same way)
Cabbage is an excellent source of vitamin C. It also contains significant amounts of glutamine, an amino acid that has anti-inflammatory properties. Cabbage can also be included in dieting programs, as it is a low calorie food.
Along with broccoli and other Brassica vegetables, cabbage is a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.[11][12] The compound is also used as an adjuvant therapy for recurrent respiratory papillomatosis, a disease of the head and neck caused by human papillomavirus (usually types 6 and 11) that causes growths in the airway that can lead to death. Boiling reduces anticancer properties.[6]
In European folk medicine, cabbage leaves are used to treat acute inflammation.[13] A paste of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to reduce discomfort. Some claim it is effective in relieving painfully engorged breasts in breastfeeding women.
Fresh cabbage juice has been shown to promote rapid healing of peptic ulcers.[14]
Cabbage may also act as a goitrogen. It blocks organification in thyroid cells, thus inhibiting the production of the thyroid hormones (thyroxine and triiodothyronine). The result is an increased secretion of thyroid-stimulating hormone (TSH) due to low thyroid hormone levels. This increase in TSH results in an enlargement of the thyroid gland (goiter).[15]
There are many varieties of cabbage based on shape and time of maturity.[16] Cabbages grown late in autumn and in the beginning of winter are called "coleworts"; their leaves do not form a compact head.[17] "Colewort" may also refer to a young cabbage. The word comes from Latin caulis (stalk of a plant, cabbage) and Old English wyrt (herb, plant, root). A "drumhead" cabbage has a rounded, flattened head. An "oxheart" cabbage has an oval or conical head. A "pickling" cabbage, such as the red-leafed cabbage, is especially suitable for pickling; 'Krautman' is the most common variety for commercial production of sauerkraut. Red cabbage is a small, round-headed type with dark red leaves. Savoy cabbage has a round, compact head with crinkled and curled leaves.[18][19] Winter cabbage will survive the winter in the open in mild regions such as the southern United States; the name is also used for Savoy cabbage. Other traditional varieties include white cabbage, 'Late Flat Dutch', 'Early Jersey Wakefield' (a conical variety), 'Danish Ballhead' (late, round-headed), 'Cuor di Bue Grosso' (conical heads, from Italy), 'Copenhagen Market Cabbage' (large round heads, from Denmark), and 'Mammoth Red Rock' (large round heads with deep red leaves).
I agree with holly..
wat
dick flavored wallpaper!
I'm with rory right now. It's not gonna be a draw. Rory is gonna maul him.
I'll see if i can get a "fuck the ug" pic with the date
Cabbage is on this card too? Sweet!
Cant find a pen i'm im a night club oh well
Cabbage is delicious btw