I have a question about the recipe "Tahini Sumac Slaw" from Hilarybee. I want to try this but know I will only be buying one cabbage. Should it be Napa since that is predominant one used?
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Nancy is a trusted home cook.
This is not baking, where choices may change or disturb a chemical reaction. I would pick a cabbage you like or that is available, even if not napa or Savoy as in original.
I would go for it. I often use a different cabbage than the one a recipe calls for just based on what I have on hand and I haven't had a problem with it yet.
Susan W is a trusted source on General Cooking.
I agree with Nancy. This recipe would do well with either. I'd probably choose savoy, but only because I have eaten too much napa lately.
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