Search results
Results from the WOW.Com Content Network
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.
Many European and Asiatic names for cabbage are derived from the Celto-Slavic root cap or kap, meaning "head". [25] The late Middle English word cabbage derives from the word caboche ("head"), from the Picard dialect of Old French. This in turn is a variant of the Old French caboce. [26]
Also known as Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, flat back cabbage, palm tree kale, or black Tuscan palm Brassica rapa subsp. rapa: Turnip: Leaves popular in the southern United States, Galicia, Spain (Grelos) [47] [48] [49] Brassica rapa subsp. chinensis: Bok Choi [50] Brassica oleracea var. sabauda L. Chinese Savoy [51]
Groceries are eating up more than just your time — about $270 per week for the average American household. That’s $1,080 a month or a gut-punching $14,051 a year. Yikes. But before you start ...
United States Mexico Spain: Eggplant China India Egypt Iraq Indonesia: Potato China India Iraq Russia United States: Spinach China United States Turkey Japan Indonesia: Cassava (yuca) Nigeria Democratic Republic of the Congo Thailand Ghana Cambodia: Soybean Brazil United States Argentina China India: Carrot and turnip China
Contact us; Contribute Help; Learn to edit; Community portal; Recent changes; Upload file; ... Pages in category "Cabbage" The following 13 pages are in this category ...
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. [5] Almost all parts of some species have been developed for food, including the root (swede, turnip), stems (), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli, romanesco broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil ...