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I want to make bubbles and squeak from Cook's Country.  I've never had this before and don't know what texture is being aimed for with cabbage.  This recipe calls for savoy cabbage and I need to use up napa cabbage before my trip in a week.  Do you think it may work with napa cabbage?  When napa is cooked, it does soften more than regular or savoy cabbage. 

We always just made it with whatever left over cabbage  from Sunday dinner there was .. don't think that variety will make that much difference.

Thank you debkellie.  I am going to make it using napa cabbage for brunch.