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Savoy cabbage (Brassica oleracea var. sabauda L. or Brassica oleracea Savoy Cabbage Group) [3] is a variety or cultivar group of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable and one of several cabbage varieties. [4] It has crinkled, emerald green leaves, [5] which are crunchy with a slightly elastic consistency on ...
Cabbage plants Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower , cabbage , kale , garden cress , bok choy , broccoli , Brussels sprouts , mustard plant and similar green leaf vegetables .
Brassica oleracea is a plant of the family Brassicaceae, also known as wild cabbage in its uncultivated form. The species evidently originated from feral populations of related plants in the Eastern Mediterranean , where it was most likely first cultivated.
Cut the cabbage into wedges or quarters, or shred it, depending on how you plan to use it later. Bring a large pot of water to a boil. Blanch the cabbage in boiling water for about 2-3 minutes.
Cabbage, chicory, and fennel contain moderate amounts, but may be eaten in a low-FODMAP diet if the advised portion size is observed. [ 26 ] [ better source needed ] [ failed verification ] Polyols, specifically sugar alcohols , used as artificial sweeteners in commercially prepared food, beverages, and chewing gum, include isomalt , maltitol ...
During the 16th century, German gardeners developed the savoy cabbage. [52] During the 17th and 18th centuries, cabbage was a food staple in such countries as Germany, England, Ireland and Russia, and pickled cabbage was frequently eaten. [4] Sauerkraut was used by Dutch, Scandinavian and German sailors to prevent scurvy during long ship ...
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Cabbage clubroot is a disease of Brassicaceae (mustard family or cabbage family) caused by the soil-borne Plasmodiophora brassicae. [9] The disease first appears scattered in fields, but in successive seasons it will infect the entire field, reducing the yield significantly and sometimes resulting in no yield at all.