I want to try this but know I will only be buying one cabbage. Should it be Napa since that is predominant one used?

Question

Susan W. · Answer

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.

ktr · Answer

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.

Nancy · Answer

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 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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