Guest guest Posted May 29, 2008 Report Share Posted May 29, 2008 http://www.foodsubs.com/Cabbage.html Hope this helps, Donna She goes running for the shelter of a mother's little helper And it helps her on her way, gets her through her busy day " Things are different today, " I hear ev'ry mother say Cooking fresh food for a husband's just a drag So she buys an instant cake. SOURCE: Mother's Little Helper - Stones Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2008 Report Share Posted May 30, 2008 Donna, This is a great site and it's got pictures, too! Thank you so much for it! Ginger > http://www.foodsubs.com/Cabbage.html > Hope this helps, > Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2008 Report Share Posted May 30, 2008 You're welcome. I use all types of cabbage. Most of them are right there in the produce section but we are used to grabbing the common green and purple. I believe napa would work for those chips but not common green, it's to thick. Napa and Savoy are thin and have a ruffle to them. Donna --- On Fri, 5/30/08, Ginger Clark <ginger.garnett wrote: Ginger Clark <ginger.garnett Re: Types of cabbage Friday, May 30, 2008, 8:19 AM Donna, This is a great site and it's got pictures, too! Thank you so much for it! Ginger > http://www.foodsubs .com/Cabbage. html > Hope this helps, > Donna Quote Link to comment Share on other sites More sharing options...
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