Interesting recipe and way more involved than my usual coleslaw which is basically buying a bag of pre-shredded cabbage and mixing in some bottled coleslaw dressing and the secret ingredient (bang-bang sauce!). I might add some grated carrot if I have it on hand.

I don't want the coleslaw to steal the limelight from the star of the show which is smoked ribs and/or brisket.

Sounds good! I've never made Napa cabbage slaw.

What is the difference between Napa cabbage and the regular green cabbage I buy? I know it is wavy, I mean the taste.

For me the taste can be slightly sweeter/milder, though not always. I’ve also found regular cabbage to have a bit more crunch.

Sounds good, Lars. I saved it and will give it a try.

I'm with Jack, that was a lot of work for cole slaw! I would want to make sure I would like it before I did all that work. However, I will do a lot of work for an "experimental recipe", so maybe I might try it. One never knows!

I had to look up what a Napa cabbage was. Looks lovely!

It's what we call Chinese cabbage or Chinese leaves here. I've made it into salads, including Cole slaw, in the past, treating it much like lettuce. But we don't eat it very often. I've tried growing it but it is ravaged by snails on the allotment. Far worse than lettuce.

Yes, floral, slugs really love it. The only veggie I have to keep applying Sluggo around as it grows.

I use a lot of Napa cabbage, and I've often bought it at Japanese markets. It is what I use to make okonomiyaki, which is one of my favorite breakfast dishes, although when I make it with shrimp, it can be a quick dinner meal.

I make a point of using all of the white part of the Napa cabbage. To me, it resembles bok choy more than anything else. I use it when making kimchee, stuffed cabbage rolls, and sauerkraut. It does taste somewhat sweet to me, and I much prefer it to Savoy or green cabbage.

Lars, I have never ate anything you mentioned. I do not even know what you are talking about, but I will google.

I had this new food in 1968 when I was 16, it was pizza.

^^^ Sherry, 🤣

I love to eat okonomiyaki at a tiny Japanese cafe when I visit the local large shopping mall. We tend to call them Japanese pancakes but they are, okonomiyaki. “ A Japanese pancake please, with two sauces”.

The two sauces are crisscrossed and are delicious, one being the Kewpie mayonnaise and the other a brown sauce, sort of a thick fruity soy sauce called Okonomiyaki sauce not unlike a BBQ sauce. Haven’t had them made with the Napa cabbage though, just ordinary green cabbage but I expect they are very good made that way.

Okonomiyaki is very easy to make, once you have all the ingredients, and I often make my own tenkatsu, which is a by-product of tempura. I always save the tempura bits when I make tempura and then freeze them for later use. I used to make my own okonomiyaki sauce, but it calls for ketchup, which I do not stock, and so I stock commercial okonomiyaki sauce instead, as well as kewpie mayonnaise. I also have a big supply of bonito flakes, which will keep for a long time. When I make it with shrimp, I boil the shrimp shells to make a stock and use that for the liquid in the batter.

I've never made okonomiyaki with green cabbage because I only buy Napa cabbage. I think it is easier to substitute Napa cabbage for green cabbage than vice versa because often green cabbage does not work - especially in kimchi. I also prefer Napa cabbage in sauerkraut.

Chinese cabbage in not available here in stores, so I have it only when I grow it. I've made okonomiyaki with all sorts of cabbage and the recipe I use includes making the two sauces. I'm not a cook who likes to spend a lot of time making elaborate recipes, but this is a pretty easy recipe--it's basically a big pancake with veggies in it--sauces quick to make too. The hardest part of the recipe is flipping the pancake--it's big and awkward and I'm always terrified of its landing on the stove top instead of back in the skillet.

I did bring it once to a party and it was a huge hit.

I've only used napa cabbage when making Pancit bihon. It wilts much faster than green cabbage.

I have extra large pancake turners for flipping okonomiyaki, but I have learned to make them a bit smaller - then they are easier to flip. I sometimes use a cake lifter to turn them, and that works very well.

I always make Osaka style okonomiyaki, but Hiroshima style uses noodles (like Pancit bihon), unlike the Osaka style.