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If you like bok choy, but want to save some money, try using the outside leaves of an untrimmed cabbage. The dark green outside leaves taste a lot like bok choy. After you make a meal or two out of "mok choy", turn traditional with the rest of the head, and make coleslaw or corned beef and cabbage. Our favorite is to take the two-for-one sausages that are on sale, sometimes turkey, sometimes more fatty, throw one of them in a pot with some potatoes and the core cabbage, and boil all for a couple hours. Serve smothered in mustard. My-o-my. So very good.
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