Escarole has dark outer leaves and light inner leaves. It is quite bitter in taste, the darker the leaf, the more bitter it tastes.
I have no idea and im going to fail my exam
Yes, you can make cabbage rolls with red cabbage. In German cooking the fillings in green and red cabbage "rouladen" are the same: onions, breadcrumbs, a mixture of ground beef and pork, and an egg to bind the mixture together during cooking. The main difference between red and green cabbage rolls is the sauce. Green cabbage rolls are sauced with a mixture of beef stock and tomato paste, and red cabbage rolls are sauced with a mushroom sauce made with roux, beef stock and a little cream.
Nutritionally, not a lot. Choice of cabbage between red (a sort of purple and white cabbage) and white (pale to darker green and white) really depends on the dish you're making and the colour you think will look good at the end. So, you might use red cabbage in, or to accompany, a blandly-coloured dish and white cabbage to go with something more robustly-coloured.
Cabbage is Jewish
Cabbage is a Brassica in the turnip and cabbage genus of Cruciferae.
a cauliflower has a flower in the middle and a cabbage doesn't
The early cabbage ripen quicker than the late cabbage.l
well red cabbage is red and the green cabbage is green the nutritional way is that the red cabbage is better for you then green cabbage lol bye bye
Escarole and endive are the main varieties of endive cultivated for use in cooking. Endive is known as narrow-leaved, or curly, endive, while escarole is known as broad-leaved endive. Like narrow-leaved endive it also has frilled edges to its leaves. There is quite a family of related leafy vegetables, from chicory to radiccio and whitloof.
Lettuce has more water to the leaf, while cabbage is firm. They are also two totally distinct plant species (Lactuca - lettuce and Brassica - cabbage)
I have no idea and im going to fail my exam
So long as the greens are things like lettuce, cabbage etc. and not toxic greens like tomato leaves.
Eggplant I think :) Escarole, endive, edamame
Red cabbage has a deeper purple color and a slightly peppery flavor compared to green cabbage. Red cabbage also contains more Vitamin C and antioxidants compared to green cabbage. Both types can be used in a variety of dishes, but red cabbage is often preferred in salads and slaws for its vibrant color.
Yes, you can make cabbage rolls with red cabbage. In German cooking the fillings in green and red cabbage "rouladen" are the same: onions, breadcrumbs, a mixture of ground beef and pork, and an egg to bind the mixture together during cooking. The main difference between red and green cabbage rolls is the sauce. Green cabbage rolls are sauced with a mixture of beef stock and tomato paste, and red cabbage rolls are sauced with a mushroom sauce made with roux, beef stock and a little cream.
A good substitute for escarole in a recipe is kale or Swiss chard, as they have a similar texture and flavor profile.
The main differences between white cabbage and green cabbage are their appearance and taste. White cabbage has a pale green color and a milder flavor, while green cabbage has a darker green color and a slightly stronger taste. Additionally, white cabbage is often used in coleslaw and salads, while green cabbage is commonly used in stir-fries and soups.