I found a great looking recipe for red cabbage soup, but I only have a Napa cabbage at home. Is there is significant difference in flavor? Any suggestions for a puréed cabbage soup? Thanks!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
dinner at ten is a trusted home cook.
Red cabbage has a much more intense and also somewhat different flavor than Napa cabbage, as well as a very different texture. I wouldn't recommend the substitution, especially since it sounds like red cabbage is the predominant ingredient in the soup.