Strangely, I never grew up eating Napa Cabbage beyond the kimchi my mom would make. And so when Ash Street made this for our Sichuan feast last week, I was totally captivated. A non-kimchi cabbage dish, cooked no less! Granted, the photo looks a lot like kimchi, but what I love is the texture of this, which is closer to a version of a Korean hotpot.