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Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage (B. oleracea var. oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli ...
The origin of the word is unclear. The first syllable "col" likely comes from the Irish "cál", meaning cabbage. The second syllable may derive from "ceann-fhionn", meaning a white head (i.e. "a white head of cabbage."). This usage is also found in the Irish name for a coot, a white-headed bird known as "cearc cheannan" or "white-head hen.".
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]
You can steam, boil or roast cabbage like other veggies,” says MacLeod. Cooking cabbage lightly can still leave you with the crunch you love, but can be a little easier on the gut.
A whole head of fresh cabbage will last in the fridge for two weeks or longer when stored properly. They tend to be big, so if you only use half, just wrap up the other piece tightly in plastic ...
Learn the health benefits of cabbage, plus 8 cabbage recipes to try. Skip to main content. Subscriptions; Animals. Business. Food ...
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.
Sheep skull and tongue, alongside knee joints, as a formal breakfast dish called kale pache (lit. "head and leg"), are boiled in water with beans and eaten with traditional bread. Pacha (Persian term), is a traditional Iraqi dish made from sheep's head, trotters, and stomach; all boiled slowly and served with bread sunken in the broth. [27]