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Cabbage. 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 ...
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.
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]
As a side: Embellish the cabbage with a sauce that has intense flavor (think chimichurri, chili crisp, a lemony bean puree, labneh with toasted spices and seeds) or go the extra mile and transform ...
Rather than boiling cabbage, which takes away the flavor, nutrients and crispiness, try blanching or roasting it to bring out the taste. Fun facts about cabbage.
The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil due to a pigment belonging to anthocyanins. [3]
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.".
Retired competitive eater Ed "Cookie" Jarvis trained by consuming entire heads of boiled cabbage followed by drinking up to two gallons of water every day for two weeks before a contest. [27] Due to the risks involved with training alone or without emergency medical supervision, the IFOCE actively discourages training of any sort. [28]