The cabbage, n.: a familiar kitchen vegetable about as large and wise as a man’s head.-Ambrose Bierce
An idealist is one who on noticing that a rose smells better than a cabbage, concludes that it will also make better soup. -H.L. Mencken
Napa Cabbage comes in two seasonal varieties. The short, football-shaped Chinese kind and the tall, bouquet-shaped Japanese variety. Both have sweet, creamy white stalks with rufﬂed, pale green edges.
Napa Cabbage and Pineapple Salad
1 medium head of Napa Cabbage
2 cups of ripe Pineapple cut in small cubes
2 cucumbers, peeled, de-seeded and cubed
1/2 cup walnut oil
1/2 cup macadamia nut oil
Rice wine, white wine, or cider vinegar
Shred the cabbage leaves into small bite-sized pieces and dry them with a towel. Put the shredded cabbage into a bowl and combine with the cucumber and pineapple which have been cut into similar-sized chunks. In a separate bowl mix the vinegar, oil, salt and pepper plus a couple of tablespoons of pineapple juice. Toss the dressing into the salad and let it marinate in the refrigeratior for about a half an hour, tossing once prior to serving.