Creating with Leftovers

Ah, the wonders of leftovers. Half a head of Napa cabbage; cooked salmon; wild and brown rice combo from a few nights ago. We steamed the cabbage leaves, and stuffed (rolled) them with the salmon, some ginger, and water chestnuts. A little Japanese sushi ginger on the side. We made the rice into a fried-rice mix by adding thin-sliced white onion (we had no green onions in the house), some of the uncooked cabbage (shredded), a few garden snap peas, and a couple of scrambled eggs. And since the high temperature was only 66 yesterday (the low was 39 – in August!), we paired our dinner with hot Sake.