Bonzai cabbages -- I like that!

And I really like brussels sprouts, cooked just enough (yes, my Midwestern mother cooked veggies to death, too) and with lots of butter -- sauteed slivered almonds, too. But I want to try the bacon and balsamic vinegar and a couple other things read above.

If you parboil frozen brussels sprouts and then let 'em sit in the leftover brine from dill pickles, they are WONDERFUL in a bloody mary. Put a bunch of 'em on a skewer.

Linn