Um, may not be your fault -- they may not have been properly hardened off, could have been on a dark truck for several days, or kept on racks in the dark corner of the store, that sort of thing. They definitely need a lot of sun, etc. If the grower and/or vendor didn't treat them properly, as often happens with mass merchant nurseries, they could have been very "tender" and sensitive to the sun -- kind of like if you'd been in the north all winter, covered up, and then went to Florida and layed on the beach in full sun all day -- you'd fry to a crisp, too. They may not be total goners, as long as the stem and the terminal bud are still green, they might come back. However, if I were you, I'd take them back to HD and complain, make them give you some new ones, and put those outdoors carefully in the shade for a couple of days, then into part sun a few more days, then into full sun.

I recently saw the giant vegetable Show on HGTV. The giant cabbages looked like something out of a science fiction movie.

As a Chicagoan that was transplanted to Louisville and Nashville and Memphis for 20 years, it was difficult for me to understand the macaroni and tomato thing at first. I mean, I'd never seen such a dish. Elbow macaroni, stewed tomatoes, a bit of vinegar and a pinch of sugar. Was this a mistake? Where was the meat? The cheese? The basil?? It is just one of those regional things, I think. I got the same look from the southerners when I opened up the package from Usingers in front of the Memphis neighbors. Inside, we found sausages and cheese curds. A neighbor held up the bag of curds and asked what it was. I told her and the entire room laughed at my curds. (one woman even gagged!!)

I went to the store today and bought a head of cabbage just because all of this cabbage talk. DH loves it, but I think it stinks so bad cooking it. I have learned to like it though, but don't make it as much as I should. I am going to try your method. Here is my favorite cabbage recipe, I don't think I posted it on the other thread. Kielbasa and Cabbage ==================== 6 slices bacon 1/4 c. water 2 T. sugar 1 chopped onion 2 t. minced garlic 1/4 t. red pepper flakes 1/4 t. seasoning salt 3 t. caraway seed 1 lg. head cabbage, cut in wedges 1 lb. polish sausage Fry bacon, remove from pan. Stir water, sugar, onions, garlic, pepper, salt & caraway seeds into drippings. Add cabbage, gently stir. Cover and cook 10-15 minutes. Add sausage. Cover and cook 10-15 minutes. Crumble bacon on top.