You certainly can use napa cabbage instead of green cabbage but I think using Savoy cabbage or red cabbage would work even better because their leaves are just as tough as those of the green cabbage so they won't turn mushy. You could also use kale if you want to try something completely different. https://substitutionpicks.com/best-cabbage-substitute/
You technically CAN, however, napa cabbage will get a lot more 'mushy' after baking then the regular cabbage. Texture will become something like steamed daikon. If you don't mind the texture, you absolutely can.
There's cabbage and there's cabbage and then more cabbage. But pretty much most green cabbages can be substituted, one of another. Texture and flavour will differ but you are still pretty safe.
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