• I’ve added a casual chat room to CookingBites as a place for off-topic banter, light conversation, and short-lived chit-chat that doesn’t belong in forum threads. The chat room is informal and lightly-to-not moderated, with messages being temporary, so it’s ideal for friendly back-and-forth that would otherwise derail discussions. Site rules still apply, but there’s no reporting system or expectation of post-by-post moderation - if something becomes uncomfortable, the right response is to step away. If a topic has substance or lasting value, it still belongs in the forums; everything else can head to chat.

The Year of The Cabbage

blades said:
Interesting. I haven't seen such a thing. I normally use napa cabbage. It isn't related to Napa county in California. It is the American name for Chinese cabbage which is a relative of bok choy. You may want to check that out if you aren't already familiar with it.View attachment 140746
Click to expand...
I’ve seen this vegetable here but I don’t like this vegetable as much. This Napa cabbage is great for making kim chi, but this cabbage is more watery.
 
Last edited:
badjak said:
Do you have a picture?
Click to expand...
Picture of the Napa cabbage?

Here is from the seed catalog for Taiwan cabbage.
IMG_2068.jpeg
 
badjak said:
That looks more like normal white cabbage than what I know as napa cabbage.
Barriehie 's pic is what it looks like to me
Click to expand...
Yes, it’s not a Napa cabbage because someone posted a picture of Napa cabbage already in one or two posts before. That’s why I have a question mark next to it.
I posted a picture of a Taiwan cabbage.
 
You must log in or register to reply here.
Back
Top Bottom