Picked all my Rubicon napa cabbages last week. After cleaning off all the outer leaves, each weighed around 2.5 pounds. They could have gotten bigger but we were experiencing near 100 degree weather so I figured I'd better not take that risk. Rubicon is a bolt resistant variety suitable for spring planting according to Johnny's Select Seeds. My cabbages were subjected to very cold temperature early on and very high temperature when they started heading up, but the result was very good. I will definitely grow it again in the fall and next spring. I am also going to try a large variety (10 pound per head!) this fall.

Gellchom that soup sounds SO YUMMY! Here's a recipe I found at the grocery store a couple of weeks ago. It is on my "to try" list. Slow Cooked Italian Sausage Agrodolce Serves 6. 20 min. prep. time Total time, 4 hours or 10 hours depending on how you use the cooker 1 TBLSP Pine nuts, toasted (do this by shaking them about in a saucepan on med. heat for just under 10 min. Watch closely, they burn in a nano-second) 1 package mild italian pork sausage links (or whatever kind of italian sausage you like. I would use vegetarian sausage, lol!) 1/2 med. head green cabbage, cored and thinly sliced into bite sized pieces (about 10 cups it says) 2 red onions peeled and thinly sliced 1/2 cup golden raisins (it's an aesthetic thing I have found, regular raisins work fine) 1 14.5 oz. can italian style petite diced tomatoes with garlic and olive oil (I dunno about the "petite" part, if the ones you find in your store aren't "petite" enough, dice 'em up more, and if you just have regular diced tomatoes, add some oil and garlic to the sauce.) 1 6 oz. can tomato paste 1/2 tsp. crushed red pepper (or to taste I guess, I like a little zing in my italian stuff) 1/2 cup chianti red wine vinegar (I would use a little less cheapo red wine vinegar and mix with some balsamic and a dash of dark red wine) 1 TBLSP sugar (I would use brown) Heat some oil in a skillet on med. high until it faintly smokes. Brown the sausages 4-5 min. Set aside Layer cabbage and onions in your slow cooker. Combine raisins, tomatoes, paste, crushed red pepper, vinegar, sugar in med. sized bowl. Pour atop cabbage mixture in slow cooker. Place sausage on top of all this. Set cooker to HIGH, 4-6 hours, or LOW 8-10 hours. To serve, arrange on individual plates or serving platter and top with pine nuts. You could also make this as a braise in the oven in a large braising pan, or saute the cabbage and then simmer in the sauce on top of the stove until the cabbage is tender.

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They are all beginning to bolt as well as being holey. If thoroughly washed in plenty of cold water they could still be chopped for stir frying. I've probably eaten a lot of slug and snail slime in my time. Not a problem if you wash the veggies well. That damage didn't happen in one attack. In future I think you'll need to keep a much closer eye on them ( at night too) and hand pick pests as soon as spotted. I live in a climate which is gastropod heaven and I've never grown a decent specimen of either of these vegetables. They're an absolute favourite food for the beasts.