I like iceberg in various things mostly for texture / crispness
My wife hates iceberg but loves cabbage. A compromise that I’ve come up with is napa cabbage. I recently started cutting the cabbage down the edges of the spine on the individual leaves to separate the leafy from the firm. It may sound like a lot of unnecessary work but it really doesn’t take long. The leaves are very nice and accommodating. The firm part I then cut thin and it made for a nice option for: tacos, sandwich, and soup (similar to bok choy).
I’m not jewish, but I think the word is bashert (Destiny). I have not used our site in a while
I mentioned our struggles with our dd re: food; it’s not as much fun as it was. I happened to pop in here tonight. Low and behold, Laarb, which in our home is Barb;s Laarb! (Rec from Cathy). This is a great rec.
It was destiny that I find my old friends that I have had for many, many years.
My cooking world has changed, but I think of you often.
August 2021: One last suggestion, this recipe works really well as a tossed salad. Just chop up your crisp lettuce (I use a plastic knife for this…not 100% sure why, but think I read somewhere sometime ago that plastic was better than metal) into bite-size pieces and toss all the ingredients. There is enough dressing on the chicken to moisten the greens. It’s a simple solution to set out a large bowl when you’ve got other stuff going on.