I really did try to make a dent in that monster of a Chinese cabbage I picked earlier today. I swear I did. I figured I'm make a Chinese cabbage salad. I think that was my flaw. Salads don't boil the cabbage down to nothing like soups do. Salads make your stomach think it is full when not much of substance has gone in. Good for me. Bad for making a dent in the greens.
So I chopped up some onion, a little sweet red pepper, some cilantro (from the gardens), a big radish (again from the garden), and an apple. I poured over the top a nice dressing made from concentrated apple juice, rice vinegar, oil, and salt and pepper. Oh and soy sauce. Mustn't forget the soy sauce on a Chinese cabbage salad. Then I used enough Cabbage stems to double the volume. I only used four stems. And not the whole leaf or anything, but stems chopped in less than half since they wouldn't fit in the fridge any other way. Only four of the bottom parts. So less than two leaves. Sigh.
At least I ate it all. Two bowls full. It was very yummy. But the cabbage is taunting me from the fridge. I think it is winning. So I'm going to ignore it and eat broccoli for dinner.