I would use the Nappa, savoy is beautiful but to me it's not as tender and easy to cut.I have difficulty getting regular cabbage sliced thin enough for me to eat 2ndary to a teeth issue. I was happy to find pre-cut "angel hair" at the store, something that they don't always carry. Now, I could get out the mandoline, but that would be too easy. I have to try Napa cabbage and see if I can get it to slice the way that works best for me. Or is it savoy I should buy> I'm confused. I just woke up from a siesta.
Kades