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Cabbage and Bok Choy-any difference in flavor?

Cabbage is so much less expensive than bok choy at the supermarket-I have had both in chinese recipes but can't tell any taste difference.

Is there any?

Also what about baby bok choy? (they just look yummy and less fibrous but are a bit expensive)

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  1. Big difference in texture and flavor in my opinion.

    But if you can't taste any difference. you should use what makes economic sense to you.

    1 Reply
    1. re: gnomatic

      the difference in price where I shop is miniscule

      Maybe I am not cooking bok choy properly to taste the difference?

    2. Bok choy seems to have more moisture and be a little bitter compared to cabbage. They differ greatly in texture experienced in a dish.

      I'm not a purist - use whichever you think works best.

      1. I definitely notice a difference in taste and texture. I can also notice the difference between different types of cabbage, though.

        But if you can't tell, go with what is cheaper.

        1. There is a pretty big difference between western cabbages and bok choy to me, less so between Chinese/napa cabbage and bok choy.

          4 Replies
          1. re: hannaone

            Yes, that's what I think also. In fact to me bok choy is sweeter than western cabbage and so is napa. I absolutely love the baby bok choy!

            1. re: hannaone

              <big difference between western cabbages and bok choy to me, less so between Chinese/napa cabbage and bok choy.>

              +1

              1. re: Chemicalkinetics

                ChemK, just so you know - the new "recommend" box is a way of +1ing without readers being drawn back to the thread when no new content has been added. Click on it to register your endorsement. When the cursor is floated above the recommend button, the user names of the recommenders appear.

                1. re: greygarious

                  I see. I notice it, but old habits are hard to break. Thanks for the notification.

            2. Cook the baby bok choy whole. It should be noticeably different in texture if nothing else. I find a big difference in taste.