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  2. 5 Trendy Techniques for Cooking With Cabbage - AOL

    www.aol.com/5-trendy-techniques-cooking-cabbage...

    A box of spring mix or bunches of tender lettuce like green leaf will go bad quickly, and are usually only eaten raw, so it may take longer to use them up. ... 33 Refreshing Cabbage Recipes ...

  3. Blaukraut (German Red Cabbage) Recipe - AOL

    www.aol.com/.../recipes/blaukraut-german-red-cabbage

    Since red cabbage has a tendency to turn a blueish color when cooked, adding acid (in this case, apple cider vinegar) helps retain its redness. Ingredients 2 tbsp butter or coconut oil

  4. 30 Best Cabbage Soup Recipes - AOL

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    There are also keto cabbage soup recipes and plenty of slow cooker cabbage soups to enjoy (without a lot of fuss to make). Grab some Napa, red or green cabbage at the store and settle in for ...

  5. List of cabbage dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_cabbage_dishes

    Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely.

  6. Red cabbage - Wikipedia

    en.wikipedia.org/wiki/Red_cabbage

    The juice of red cabbage can be used as a homemade pH indicator, turning red in acid and green/yellow in basic solutions. When cooking, red cabbage will normally turn blue; adding vinegar or acidic fruit to the pot is necessary to retain the cabbage's red colour. [4] Red cabbage needs well-fertilized soil and sufficient humidity to grow.

  7. Cabbage soup - Wikipedia

    en.wikipedia.org/wiki/Cabbage_soup

    Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines. Often it is a vegetable soup , with lentils, peas or beans in place of the meat.

  8. 30 Red Cabbage Recipes That Extend Way Beyond Slaw - AOL

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  9. Whole sour cabbage - Wikipedia

    en.wikipedia.org/wiki/Whole_sour_cabbage

    It is similar to sauerkraut, with the difference that it is prepared through the lacto-fermentation for several weeks of whole heads of cabbage, not separate leaves or grated mass. No vinegar or boiling is required. It is a homemade food preserve, commonly prepared in large barrels filled with whole cabbage heads and water salted with sea salt. [2]

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