One of the frequent dish I cook and a home favorite is Nilagang baka (beef stew with vegetables such as potato, cabbage, mais). I can seldom get the traditional cabbage we use for Nilaga (repolyo) so I content the dish with a type of Chinakohl (Napa cabbage). Most of the time I only use half so I’d end up with a bit more soft leaves and those hardy parts by the base.
What I would do is chop them up real thin and saute them in olive oil. When they are really soggy I put in chopped tomatoes, pepper, salt and beaten eggs. Since our basil have been growing really healthy this season I chopped up some leaves for flavor. Good morning, breakfast’s ready!