The main reason I am posting this recipe is because the Napa cabbage we’ve been getting in our farm share lately has convinced me there is no prettier vegetable on earth. From those lacy leaves to that ombre green color, Napa cabbage is seriously stunning. I don’t often pick up a vegetable simply because it looks nice—I mean, there was that one time—but if I were going to start doing it again, Napa would be the one. It’s a star. And talking about Napa cabbage’s beauty is worth talking about because, as far as lists go, Prettiest Vegetables is probably one of the only ones it’d make. I mean, when was the last time you ordered Napa cabbage at a restaurant? Received it on your plate when dining in the home of friends? Looked twice at it in the produce section and brought it home? What do you think about Napa cabbage, if you’ve tried it? Has it registered as something worth shouting about? The thing about Napa cabbage is, despite its curb appeal, it’s still cabbage. Roughage. A colon cleanser. That brings me to the second reason I am posting this recipe: It’s a good one for cleaning things out (and I don’t mean from your refrigerator).