Good information about cabbage

Here's a good website about the varieties of cabbage:

http://www.recipetips.com/kitchen-tips/t--819/all-about-cabbage.asp

Here's one suggested use for the outer layers of the cabbage

Wrap it Up! Use the large outer leaves of the Napa Cabbage to make Napa Cabbage wraps! You can roll just about any filling inside the large, flexible leaves: rice and beans, soy chicken salad, salsa, seitan, tempeh, corn salad, soy cheese...the list goes on! Just think of the leaf as a tortilla or wrap and let your creativity go! You can secure the wrap with a toothpick for presentation purposes. Plus using a cabbage 'wrap' instead of a flour or corn wrap will save on calories and boost your veggie intake.

Here's another good site: http://www.nutrition-and-you.com/napa-cabbage.html

So far from what I've read on the internet, you can use the stalks like you would the bok choy stalks. So I think I'll use those in the stir fry we do with the other veggies.

Here's another use for the stalks:

Chinese Cabbage Stir-Fry

If you have eaten a Chinese dish with vegetables, you have probably eaten Chinese cabbage. Typically, they are white squares that look like they should be onions, but have not turned clear. To do your own Chinese cabbage stir-fry, peel off 20 to 25 leaves and cut off the leafy green sections until all you have is the firmer white stems. Cut the white stems into two-inch pieces. Heat some peanut oil in a wok, cook the Chinese cabbage for 3 to 4 minutes until it starts to soften, and then add your favorite stir-fry sauce. Cook until the sauce starts to bubble. Serve hot over rice.

And another stir fry option:

Napa Cabbage Stir-Fry

If you have eaten a Chinese dish with vegetables, you have probably eaten napa cabbage. Typically, they are white squares that look like they should be onions, but have not turned clear. To do your own napa cabbage stir-fry, peel off 20 to 25 leaves and cut off the leafy green sections until all you have is the firmer white stems. Cut the white stems into two-inch pieces. Heat some peanut oil in a wok, cook the napa cabbage for 3 to 4 minutes until it starts to soften, and then add your favorite stir-fry sauce. Cook until the sauce starts to bubble. Serve hot over rice.

And so now I have 3 meals I can get out of this cabbage:
1. stir fry with other veggies using the stalks
2. cole slaw
3. steamed cabbage.