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« This Week's Share: Introducing Chinese Cabbage | Main | This Week's Share: Green Onions, Zucchini & More »

June 01, 2011



The recipe for cabbage noodles & pork was easy and delicious! Thanks for the idea. We don't eat pork and are eating less meat so I substituted extra firm tofu that I pressed to get more water out of and then shredded with a fork. I cooked it just like the recipe calls for the pork and it had a great taste and texture. I might put more than half a cabbage in next time as it cooked down quite a bit.
Are you supposed to use all of the cabbage leaves - even the tougher (less crinkled) ones on the outside of the head?

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