Cabbage

yes, they are perfectly edible.

A Brussels sprout is a vegetable that is in the cabbage family.

Yes they are alive they walk on the street and you see them every day

Kimchi is eaten both hot and cold, depending on what it is being served with. Some recipes call for kimchi as an ingredient. It is also served as a condiment.

Cabbage will split open when it is over-mature. Eventually the flower stalk will come up from the bottom of the split. The trick is to know when the cabbage is mature before it reaches this stage. The head needs to be firm when pressed. Learning by experience is the best way - or practice in the local supermarket!

This occurs after the main head has been cut. It is the plant's way of trying to produce the seed head that it was prevented from doing the first time.

That's when one person has money or something else and the other person always asks for some money or help. "Cabbage off" is sometimes called "Sponging off" or Mooching. Someone who is taking advantage of another person. It could also be - when two people live together and one of them doesn't work or have any income.

Yes, it's quite easy. Cut all the leaves and roots off of a head of cabbage and the base will form a bud that eventually develops into a new head of cabbage with (mostly) identical DNA to the original plant. I cloned the cabbage plant in my garden from a head of cabbage I bought at walmart. Cabbage will clone itself twice to thrice successfully, but more than that is unlikely. Basically, you can't clone the clone of a clone.

Cabbage trees got their name long ago because they taste like cabbage.

well, it's round-ish...

in the 7th century

Cabbage is the common name of cabbage. Cabbage is a variant of the Brassica oleracea family.

Kimchi was originally important because fermenting was a way for people to store food without if rotting. It helped people get through harsh winters. Now it is an important part of cultural identity.

Bok choy is referred to as "బొక చాయ్" (Bok Chai) in Telugu. It is a type of Chinese cabbage known for its tender leaves and crunchy stalks. Bok choy is commonly used in various Asian dishes and is appreciated for its nutritional benefits. Its name reflects its origins, as it is a staple in Chinese cuisine.

A cabbage develops multiple heads as a response to environmental stress or improper growing conditions, such as overcrowding, inconsistent watering, or nutrient deficiencies. When these factors disrupt the plant's growth, it can trigger the formation of secondary heads instead of a single, large head. This phenomenon is often seen in varieties like savoy or napa cabbage, which may naturally be more prone to producing multiple heads under certain conditions.

You can find La Choy Teriyaki sauce at most major grocery stores, including Walmart, Kroger, and Safeway. Additionally, it is available for purchase online through retailers like Amazon and Instacart. Be sure to check the Asian foods aisle or the condiment section in the store for the best chance of finding it.

Yes, cabbage rolls that have been previously frozen can be refrozen, but they should be thawed in the refrigerator before being refrozen to ensure food safety. It's best to only refreeze them if they were thawed without being left out at room temperature for more than two hours. Keep in mind that refreezing may affect the texture and quality of the cabbage rolls. Always check for any signs of spoilage before consumption.

Cooking red cabbage in baking soda will make it mushy. Baking soda raises the pH level of the water, which breaks down the cabbage's cell structure, leading to a softer texture. While this can enhance the vibrant color of the cabbage, it compromises its firmness and can make it less appealing in terms of texture.

Elizabeth Choy had one sibling, a younger brother named William Choy. She was known for her significant contributions to Singapore's history, particularly during World War II and her work in education and social services.

Cabbage itself is not toxic and typically does not kill; however, if contaminated with harmful bacteria, such as E. coli or Salmonella, it could pose serious health risks if consumed. Additionally, individuals with specific allergies or intolerances might experience severe reactions to cabbage or related compounds. Moreover, improper preparation or excessive consumption of certain cabbage varieties, such as those high in goitrogens, could potentially lead to health issues in sensitive individuals.

Cabbage typically takes about 6 to 12 weeks to grow, depending on the variety and growing conditions. Most common types reach maturity in about 8 to 10 weeks after transplanting. If starting from seeds, it usually takes an additional 4 to 6 weeks for seedlings to be ready for transplanting. Overall, from seed to harvest, you can expect around 12 to 16 weeks.

Yes, Kuhne sauerkraut is fermented. It is made through the natural fermentation process of shredded cabbage, where beneficial bacteria convert sugars into lactic acid, preserving the cabbage and giving it a tangy flavor. This fermentation not only enhances the taste but also increases the probiotic content, making it a popular choice for those seeking fermented foods.

The part of the cabbage plant that we eat is a dense head of leaves borne on a relatively short stem; the loose leaves that grow below the head are also edible. In the case of other cabbage-family plants such as broccoli and cauliflower (and the more recently developed hybrid, broccoflower), we usually eat the clusters of undeveloped flower blossoms, but the leaves of these plants are also edible.