May 06, 2009
Ingredients: 1 kg. rice 2 packages of soy beans (granules) 5 onions 2 cans of mushrooms condiments (salt, pepper, paprika, etc.). pickled cabbage leaves How to cook: Fry the onion ...
Substitutes: Brusseles Sprout, Savoy Cabbage, Napa Cabbage
edit About Cabbage
Cabbage is a leafy vegetable that grows in heads, family to kale, collards, broccoli and brussels sprouts. Cabbage varieties range in color from light to dark green to red to purple. The head can range in shape from round to flattened or pointed with layers of superimposed leaves.
Green varieties are the most popular type grown and are used to make cole slaw and other types of raw and cooked salads. The red varieties are used to add color to raw salads and cooked dishes.
Cabbage is a good source of dietary fiber, vitamin C and essential phytonutrients.
Want to know if this food is in season near you? Download the Locavore iPhone app for produce seasonality information!
Recipes With Cabbage
Goldsboro Coleslaw
Cabbage, Mayonnaise, Onion, Peppers, Salt
Cabbage, Mayonnaise, Onion, Peppers, Salt
Marinated Cabbage Slaw
Cabbage, Green Bell Pepper, Onion
Cabbage, Green Bell Pepper, Onion
One, Two, Three *** @
Cabbage, Ground Beef, Pepper, Salt
Cabbage, Ground Beef, Pepper, Salt
Knabrus
Butter, Cabbage, Onion, Pepper, Salt
Butter, Cabbage, Onion, Pepper, Salt
Kielbasa Soup
Cabbage, Kielbasa, Stewed Tomatoes
Cabbage, Kielbasa, Stewed Tomatoes
Recommended Pairings With Cabbage
Other Names: 白菜 (Chinese), ملفوف (Arabic), Repolho (Portuguese), Chou (French), Repollo (Spanish) All Translations
Edited by: Desiree Lowe, Latesha Carter
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Nana Glen Mum: “Daring Bakers August Challenge – Dobos Torta”
August 30, 2009
After last month’s delicious duo of Milan Cookies and Mallows, I was anxiously anticipating what delectable goodies we would be challenge with this month over at the Daring Bakers ...
Nana Glen Mum: “Daring Bakers August Challenge – Dobos Torta”
August 30, 2009
After last month’s delicious duo of Milan Cookies and Mallows, I was anxiously anticipating what delectable goodies we would be challenge with this month over at the Daring Bakers ...
Semi-Sweet: “In Season: Cabbage”
October 07, 2009
Cabbage is in season! Cabbage is sturdy, abundant, inexpensive, plus it’s tasty, and a nutritional powerhouse. Do you like cabbage? Have you ever eaten cabbage in anything but cole ...
The Southern Lady Cooks: “SLOW COOKER CABBAGE, POTATOES, AND SMOKED SAUSAGE”
December 15, 2009
This is a great recipe for dinner on a cold night when you just need some comfort food. 1/2 head cabbage cut into chunks 5 or 6 potatoes peeled ...
Related Content
Wikipedia
The cabbage is a popular cultivar of the species ''Brassica oleracea Linne'' (Capitata Group) of the Family Brassicaceae (or Cruciferae), and is used as a leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which while immature form a characteristic compact, globular cluster (''cabbagehead''). The plant is also called ''head cabbage'' or ''heading cabbage'', and in Scotland a ''bowkail'', from its rounded shape. The Scots call its stalk a ''castock'', The Omnificent English Dictionary In Limerick Form. and the British occasionally call its head a ''loaf'' dictionary.com (from Random House). It is in the same genus as the turnip – Brassica rapa L. Cabbage leaves often display a delicate, powdery, waxy coating called ''bloom''. The sharp or bitter taste sometimes present in cabbage is due to glucosinolate(s). Cabbages are also a good source of riboflavin.
