Napa Cabbage?

Seems about as useless as spaghetti squash, so far. I ignored it for a week and a half or so and browsed through a couple of recipes for kimchi and other stuff I never ever eat. Finally last night I sliced it thinly and tossed it with a generous amount of kosher salt, then pressed it into a bowl with a plate on top and left it in the fridge overnight, hoping this would make it faintly slaw-y or a bit pickled or something. Today it's sufficiently salty, slightly more limp, and somewhat juicy, but has a strong, fairly unpleasant, cabbagey sulfury taste and doesn't work well as a side dish. Any ideas out there for the rest of my pile of salted cabbage?