 So this is Napa cabbage, which is that very long, crunchy white cabbage with a tinge of green. It's got a great, great texture. So I cut it into quarters or into six wedges if it's a big one, and I grilled it until it got this beautiful, you know, blackened. It's not totally soft, though, right, Scott? I mean, it's got that raw... No, there's a chew to it, but oh my goodness, this...