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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Skip the trip to the vending machine.
Energy Bites and Bars
Your Money-Saving Cooking Tips
Tender, Fluffy Biscuits Without a Drop of Butter or Flour
We're Rolling Out the Best