I saved the pierogi for tonight and wanted to accompany them with the cabbage. My friend and chef extraordinaire, Melissa Kelly, gave me a real simple idea for the Napa Cabbage. Cut the cabbage into wedges, put in pan with a lil liquid (I used water since I didn’t have any stock around), drizzle with some olive oil, salt and pepper and add any herbs (I used the rosemary Rick picked up a couple weeks ago from our share). Cover and Braise! It was delicious! and so simple! They went really well with the butter seared pierogi. Now all that is left from this week’s share is the kale and I have an idea how I will use it this weekend. Happy Friday!