A page from Four Season Harvest showing a sketch of a cabbage stalk sprouting in a bucket inside.
This is how it turns out in real life!
I have a cabbage stalk sprouting in my apartment (I cut the stalk off the cabbage and planted it in a bucket of potting soil), and I have been eating the leaves on sandwiches. There is not much greenery, but it helps satisfy my urge for fresh greens.
Also on the sandwich are Tofu Kan (a local baked marinated tofu which I love), local cheese (Baby Rand from CNY Bounty), hummus (leftover from Food Not Bombs), canned banana peppers (store bought), and our own homegrown carrots. The carrots did amazingly well this year - growing huge, keeping a good flavor, and storing well so far, in both the ground and the fridge.