Cabbage

stuffed if I know that's why I'm asking you - puddin head

To get their children to eat cabbage.

this website always be a cabbage because it's untrustworthy. instead of looking for answers here, look at an encyclopedia! (it's a better source of cholesterol)

Cedar oil, control of moisture levels and night lights, horticultural oils, insecticidal soaps, pyrethrin treatments, row covers, and trimmed lawns and vegetation are ways to protect Brassica crops from the shield bug Eurydemus dominulus. The insects in question dislikes cedar oil, regularly mowed lawns and trimmed vegetation, and regulated irrigation and night-lighting around their favorite broccoli, Brussels sprouts, cabbage, and cauliflower. They respond to organic treatments of horticultural oils against their eggs and of hand-picking and of insecticidal soap and pyrethrin uses against their hatched and mature stages.

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Red cabbage powder is made by extracting the flavin pigment from red cabbage leaves. This is usually done by boiling in an ethanol and water mixture, resulting in a deep-red/purple solution. This solution is then evaporated under reduced pressure and heat to yield a red/purple powder. The powder smells like cabbage, is soluble in water, and can be used as a dye or acid/base indicator. Many food manufacturers use red cabbage dye as a more 'natural' alternative to synthetic dyes, which are all suspected carcinogens.

Absolutely! Although the leaves have a moderately bitter flavor, they can be balanced by seasoning them with elements of sweetness such as honey, salinity from soy sauce, olives or anchovies and heat from peppers. The dark greens are packed with more nutrients than the rest of the plant.

I have eaten alot of cabbage recently for rapid weight loss, and going to the gym regular to keep it off. It worked and I was fine until 3 weeks into it where I now seem to have bad gas constantly, I'm bloated and uncomfortable. Also food digests really fast I have to used the bathroom 4 to 5 times a day which for some people can be normal but for me I usually only go twice maximum morning and night to do a number 2.

I have done the cabbage diet before and have used it in the past to keep my weight down. But it isn't a long term solution to weight loss.

Planting various plants next to plants in the garden to aid in their growth is called companion planting. Plants that improve the growth and health of cabbage are celery, dill,
onion and potatoes. Interplanting clover with cabbage can help reduce cabbage aphids and cabbage worm populations. Chamomile can improve cabbage growth and flavor.

Plants that are not good to plant near cabbage include grapes, lettuce, pole beans, tomatoes, peppers and eggplants.

After you cut the cabbage head off of the root. Replant the root, and it will flower and seed. Plant the seeds and there you have it.

Depends, which salad you are making. You can put bok choy in salads :)

Rabbits, Ground Hogs (woodchucks), Deer are the most common garden pests.

$2,000

cabbage is of the colour green because it has a special chemical called hydrochic-tidum this produces a yellow colour but when photosynephis occurs it change to a green colour of cabbage. and because babies puke on it!

A cabbage tree is a hardy, wide-branched tree of New Zealand, Latin name Cordyline australis, which is a traditional source of food and fibre.

no dats 100% norMol frEnD

Red Beans and a dash of hot sauce.

Kimchi is not actually grown. It is made. Kimchi is a combination of ingredients, mainly napa cabbage and gochugaru chilis.

1. Use the large outer leaves of the napa cabbage to make napa cabbage wraps. You can roll just about any filling inside the large, flexible leaves: rice and beans, chickpea salad, salsa, seitan, tempeh, etc. You can secure the wrap with a toothpick for presentation. Using a cabbage 'wrap' instead of a flour or corn wrap will save on calories and boost your vegetable intake.

2. Shred napa cabbage, toss with julienne carrots and red bell pepper, lightly dress in your favorite dressing, to make a delicious coleslaw.

3. Heat a small amount of extra virgin olive oil or broth in a large nonstick skillet. Add garlic and chopped fresh ginger and cook one minute. Add sliced Napa and sauté until tender-crisp, about five minutes. The edges get a bit caramelized and those nice curly leaves add some great texture without adding calories.

4. Slice or shred napa into a pot of simmering vegetable stock along with other vegetables such as onions, celery, or parsnips and some long noodles to make a substantial soup. It keeps a nice tender texture and absorbs flavors very well. Drop the cabbage into the pot during the final five minutes of cooking time.

5. Slice napa and place in a steamer over a pan of simmering water. Cook three to five minutes until crisp tender. Serve tossed with some sautéed garlic.

6. Napa cabbage is an excellent leaf for plating a dish. Place a large leaf on the bottom of a salad or entree plate and you have already made your meal appear healthy and appetizing. The fresh green color will accent colors beautifully. Lay two leaves across a plate, or even a shredded leaf on the bottom of a plate. Napa has such a tender hearty texture that your guests can slice into the 'plate accent' and eat the garnish.

7. Use napa cabbage as a wrap for spring roll ingredients and steam.

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Since there are no courses in Korean meals, it is served with all the other dishes at the start of the meal.

Escarole has dark outer leaves and light inner leaves. It is quite bitter in taste, the darker the leaf, the more bitter it tastes.

As an Asian American, i use cabbage in soups, and stir fry. That's basically about it. It's actually exceptionally tasty when it's boiled to a vegetable soup broth. If stir fried, it's ready to serve when the opaque color starts looking a bit more translucent.

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.

Cabbages grow above ground