garlic cabbage and fish sauce

You should make this.

I make a similar thing using Napa cabbage and the other mysterious Asian ingredients that are magically transformative, everything by the teaspoon, and I like to doll it up with frozen shrimp, mushrooms, bean sprouts, tofu, whatever is on hand at the time. 

And it's not just me thinking it's great. I served it to someone who was all nom nom nom nom nom burp, nom nom nom wipe mouth nom nom nom slurp, nom, "did you say something?" Nom nom nom nom s-l-u-u-u-u-u-u-u-u-u-r-p. "Hey, this is pretty good."