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I think of savoy to regular as penne rigate to lisse. The texture of the leaves helps to hold sauce
Joined: Oct 13, 2010
Posted to Thread #22153 at 8:25 pm on May 24, 2012
so it's ideal for substituting for pasta with a creamy sauce. I think it also has more of a green leafy flavour than a cabbage flavour.
It is easier to use in cabbage rolls as it responds so well to being manipulated.
Other messages in this thread:
- 22153. This may be a stupid question: I' m going to make a Crunchy Vietnamese Cabbage - CynUpstateNY - 1:12am on 05/23/12 (12)
- 1-1/2 to 2 pounds, depending on type of cabbage ie. Savoy weighs less than red. Recipe? [NT] - Steve2 in LA - 1:33am on 05/23/12
- Thanks, Steve. It was posted on Cook's Talk with good reviews. [NT] [LINK] - CynUpstateNY - 10:32am on 05/23/12
- Cyn, for what it's worth, I made a thai beef & cabbage salad, then ate leftovers 2 days later. - MarilynFL - 11:49am on 05/23/12
- Wow! Recipe? [NT] - CynUpstateNY - 6:41pm on 05/23/12
- Not a real recipe, Cyn. Years ago a friend brought his Thai girlfriend over to visit and she made us - MarilynFL - 12:13pm on 05/24/12
- Sounds delicious. I'll make it soon. Thanks! [NT] - CynUpstateNY - 10:20pm on 05/24/12
- I make Pat's Oriental Salad...same thing, still crunchy days later. - Traca - 8:26pm on 05/23/12
- Is regular cabbage more sturdy than Savoy? I've never used Savoy. [NT] - Traca - 8:27pm on 05/23/12
- I think regular IS more sturdy because Savoy is rather . . . leafy. It's really great in stir-fries - Steve2 in LA - 1:42am on 05/24/12
- Perfect! That makes sense. Thanks. [NT] - Traca - 1:02pm on 05/24/12
- I think of savoy to regular as penne rigate to lisse. The texture of the leaves helps to hold sauce - Marg CDN2 - 8:25pm on 05/24/12
- I like the way you think! Great insight. [NT] - Traca - 8:27pm on 05/24/12