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pierino is a trusted source on General Cooking and Tough Love.
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.
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.
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