"Pandora" > wrote in message
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> Ok! Thank you! Try also Savoy Cabbage,, is more tasty than chinese one.
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I prefer the Napa cabbage. It has a better flavor to me. I like Savoy when
cooking the cabbage with meats or slow cooking. I love head cabbage
too......as long as it isn't over cooked.

I have used Savoy cabbage when making ribollita, but I normally use a
combination of red cabbage and head cabbage. I sometimes use Savoy when
making Zuppa Maremmana. As you can see, I am fond of zuppe di pane.

Charlie