Picked all my Rubicon napa cabbages last week. After cleaning off all the outer leaves, each weighed around 2.5 pounds. They could have gotten bigger but we were experiencing near 100 degree weather so I figured I'd better not take that risk. Rubicon is a bolt resistant variety suitable for spring planting according to Johnny's Select Seeds. My cabbages were subjected to very cold temperature early on and very high temperature when they started heading up, but the result was very good. I will definitely grow it again in the fall and next spring. I am also going to try a large variety (10 pound per head!) this fall.

Tatsoi in early August, Pak choi about the same. Not sure about Napa. Check the maturity date and see if it's about the same as the other two. All can handle light frost, especially if you cover with row covers, which you'll probably have to do anyway to protect against cabbage butterfly and flea beetles, the latter of which can wipe them out even before they get their first true leaves.

Yes, Pauline, guess it's not just me. I had that problem too. I love Savoy cabbage and do prefer it, except that it can be two or three times as expensive as regular cabbage here. Loved your video DCArch. [really, reallly loved the pounding a tall stake trick...going to do that one for sure. Thanks] Savoy cabbage is much more tender and it's pretty. Smiles. For something that is going to take the time it takes to make stuffed cabbage I usually manage to afford the Savoy. Lars, I think using the Napa is a great idea. So what if they make a smaller roll. Sounds good to me and I'm going to try it. Being more tender/quick cooking makes them similar to the Savoy in that respect. Thanks for the idea. I can be either very lazy or unable to sit for long times rolling cabbage so more often I make a stuffed cabbage casserole by just layering the cabbage, filling and tomato juice/sauce. Tastes great.

I just updated this but cannot see in on the thread, and so here is what I wrote: Sauerkraut is done now, and so I am able to compare it with the Savoy cabbage sauerkraut that I made earlier. The Napa kraut is sweeter, less crunchy, and less sour than the Savoy, and the Savoy is of course crunchier, more sour, and less sweet - otherwise the flavors are similar. The Napa kraut has a texture more like kimchee, which is okay, but I do prefer the extra crunchiness of the Savoy cabbage. I guess I should have made kimchee, but sauerkraut is a lot easier, and I tend to eat more of that, now that I make it. Before I started making sauerkraut, I ate a lot more kimchee, which I think I like better, but I do not put kimchee on sandwiches. For me, sauerkraut is more versatile. Anyway, this is my take-away from this experience. I will be careful to buy Savoy cabbage in the future for sauerkraut, although I still love the kimchee that I make with Napa, which is usually somewhat less available than Savoy, but I can always find it at the Japanese market that I go to.