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This is a list of cabbage dishes and foods. Cabbage ( Brassica oleracea or variants) is a leafy green or purple biennial plant , grown as an annual vegetable crop for its dense-leaved heads. Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white.
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This category holds dishes in which the main or essential ingredient is a leaf vegetable cultivar of Brassica which in the English-speaking world would be culinarily classified as cabbage, including dishes made with the Napa cabbage cultivar of Brassica rapa subsp. pekinensis.
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
Office Open XML (OOXML) format was introduced with Microsoft Office 2007 and became the default format of Microsoft Excel ever since. Excel-related file extensions of this format include:.xlsx – Excel workbook.xlsm – Excel macro-enabled workbook; same as xlsx but may contain macros and scripts.xltx – Excel template.xltm – Excel macro ...
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Wild Cabbage [36] Brassica oleracea var. acephala: Kale: Kale is a type of cabbage that has flat or curly leaves and stem colors ranging from dark green to burgundy. Kale contains many nutrients including calcium, iron, and vitamins A, C, and K. Young leaves can be harvested to use fresh in salads or allowed to mature and used as a cooked green.
{{Format species list| Carex lepidocarpa subsp. ferraria Jim.-Mejías & Martín-Bravo Carex lepidocarpa subsp. jemtlandica Palmgr. Carex lepidocarpa subsp. lepidocarpa Carex lepidocarpa subsp. nevadensis (Boiss. & Reut.) Luceño Carex lepidocarpa subsp. scotica E.W.Davies Carex lepidocarpa var. scotica E.W.Davies }}