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#1
10-01-2002, 10:12 AM
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 bok choy/Chinese cabbage Can I use bok choy to make cabbage rolls rather than traditional cabbabe?      |
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#2
10-01-2002, 11:31 AM
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 I don't know why not--steam them a bit so they are flexible and go to it! And let us know how it comes out. |
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#3
10-01-2002, 03:34 PM
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| Perhaps a bit bitter and maybe a little inflexible - given the thick stem that runs the length. But, hey, improvisation is the father of ingenuity.
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#4
10-01-2002, 05:12 PM
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| I think bok choy lends itself better to crisp stir fries,and the white rib is paramount in the flavor and texture of bok choy. Not that it wouldn't work,but I would lean towards Napa cabbage for a for this type of preparation.
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#6
10-02-2002, 10:09 AM
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| thanks for all the info. I saw bok choy at our local farm stand last weekend and it looked sooooo good and there is only just so much stir fry my dh and i can eat so... was trying to think of other possibilities. |
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