The cabbage is a popular cultivar of a the species Brassica oleracea Linne (Capitata Group) of the Family Brassicaceae (or Cruciferae), and is used as a leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which while immature form a characteristic compact, globular cluster (cabbagehead).
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Carnival Of Cabbage
carnivalofcabbage.blogspot.com/How to Cut Cabbage > Start Cooking
Cabbages take many forms and shapes. Learn how to cut cabbage according to types and ... previous | blog index | next. Cabbage is a very versatile vegetable. ...startcooking.com/blog/364/How-to-Cut-CabbageCabbage Eats Yarn
... Cabbage receives nice Wintertimes gifts that Cabbage promptly forgets to blog about. ... said, I still have several 2008 FOs about which I need to blog! ...cabbageeatsyarn.blogspot.com/Cabbage Soup Diet Blog
... Cabbage Soup Diet Blog keeps you up-to-date with all additions and changes to successful-diet-cabbage ... full blog post. how much WATER on cabbage soup diet ...www.successful-diet-cabbage-soup.com/Diet-Cabbage-Soup-blog....Add Some Cabbage to Your Grocery List | BlogHer
The focus is on good health all this month at Blogher, so I'm doing my part with ... The Blog That Ate Manhattan makes Cabbage Borscht (with or without beets) ...www.blogher.com/add-some-cabbage-your-grocery-listThe cabbage is a popular cultivar of a the species Brassica oleracea Linne (Capitata Group) of the Family Brassicaceae (or Cruciferae), and is used as a leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which while immature form a characteristic compact, globular cluster (cabbagehead).
The plant is also called head cabbage or heading cabbage, and in Scotland a bowkail, from its rounded shape. The Scots call its stalk a castock, and the English call its head a loafFact: date=December 2008. It is in the same genus as the turnip - Brasssica rapa L.
Cabbage leaves often display a delicate, powdery, waxy coating called bloom. The sharp or bitter taste sometimes present in cabbage is due to glucosinolate(s). Cabbages are also a good source of Riboflavin.
History
Uses
The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves, excluding the partially unfolded outer leaves. Cabbage is used in a variety of dishes for its naturally spicy flavor. The so-called 'cabbage head' is widely consumed raw, cooked, or preserved in a great variety of dishes. Fact: date=February 2009
Cooked
Cabbage is often added to soups or stews. Cabbage soup is popular in central Europe and eastern Europe, and cabbage is an ingredient in some kinds of borscht. Garbure (from Provençal garburo) is a thick soup of cabbage or other vegetables with bacon. Cabbage may be an ingredient in kugel, a baked pudding served as a side dish or dessert. Cabbage is also used in many popular dishes in India.
Boiling tenderizes the leaves and releases sugars, which leads to the characteristic "cabbage" aroma. Boiled cabbage has become stigmatized because of its strong cooking odor and the belief that it causes flatulence. Boiled cabbage as an accompaniment to meats and other dishes can be an excellent source of vitamins and dietary fiber. It is often prepared and served with boiled meat and other vegetables as part of a boiled dinner. Harold McGee has studied the development of unpleasant smells when cooking brassicas and reports that they develop with prolonged cooking. According to Corriher's Compendium smell doubles when prolonging cooking from 5 to 7 minutes; for best results cabbage should be sliced thinly and cooked for 4 minutes.
Cabbage rolls, a type of dolma, are an East European and Middle Eastern delicacy. The leaves are softened by parboiling or by placing the whole head of cabbage in the freezer, and then stuffed with a mixture of chopped meat and/or rice. Stuffed cabbage is called holishkes in Yiddish. A vegetable stuffed with shredded cabbage and then pickled is called mango.
