Cabbage

If you have a real one its head is just like its body if it fake it has a platic head

Certain foods, such as legumes, cabbage, or certain types of bran contain carbohydrates that the body cannot digest. However, bacteria in the colon can use them for food, and as they are digested by the bacteria, gas is produced.

When researching several cabbage soup diet forums a weight loss between 5 and 10 pounds in 7 days seems to be realistic. My estimation for an an average weight loss is 7 pounds within 7 days. The weight loss success depends on the fact, how often someone went on a diet. The lower your diet expereince the more impressive the weight loss effect.

The cabbage soup diet is a jumpstart weight loss program which usually lasts only seven days. After then you should switch to a healthy longterm weight loss concept.

It's based mainly on cabbage soup, vegetables and fruits which may be eaten according to a 7 day cabbage soup diet plan. But also potatoes, rice, fish and meat is allowed on certain days. The newer plans add protein shakes to this diet daily to avoid losing muscle mass. On top this keeps you better motivated. There exist in the meanwhile many cabbage soup recipe variations which taste delicious and helpt stick to the diet too. You can lose up to 10 pounds within a week. For best results the cabbage soup diet should be combined with fitness exercises.

Yes, cabbage is a leafy vegetable.

i think it's a organism im not really shore

A cabbage ball kind of looks like lettuce except in ball form.

Korea has a lot of kimchi.

I've never heard of it changing color when it is cooled, but it does change color with pH, and can be used as an indicator for acids and bases.

See the Web Links for more information about using cabbage color as a pH indicator.

Yes, and it would also be very harmful. I assume a cabbage soup diet is one that consists entirely of cabbage soup. Cabbage soup alone is not a balanced diet, and long-term consumption of only cabbage soup will likely result in poor health due to vitamin, mineral and/or protein deficiencies. Additionally, you'll gain back whatever weight you lost if you return to a normal diet, perhaps gain even more weight if you over-eat after leaving the diet. In the end, you'd be better off if you had never started such a crazy scheme in the first place. Instead, remember that maintaining a healthy weight comes from sticking to healthy habits for life: a good diet and regular exercise. Consume a diet rich in fruits, vegetables, whole grains, lean proteins and mononunsaturated fats. Avoid products with too much added sugars, fats, and salts. By doing so, you'll end up consuming nutritiously dense foods and vegetables which are not as calorically dense- you'll have to consume a greater mass of these products than processed foods to consume the same number of calories. So while you'll still feel full after a nutritiously rich meal of the above products, you will have consumed many fewer calories than a highly processed meal- and will have consumed more vitamins, minerals, fiber and other nutrients. You'll lose weight while eating modestly large portions and consume a well balanced diet. Additionally, regular cardiovascular exercise is crucial. The American Heart Association recommends a MINIMUM of 30-60 minutes of exercise for EVERYONE, most days of the week. That's not just 30-60 minutes of schleping about, trudging around either, it's maintaining your heart rate at 50-80% of its maximum, which requires jogging, running and biking amongst other things. For those looking to lose weight, 60-90 minutes are recommended. A successful diet that allows one to maintain their desired weight must be done FOR LIFE.

because when growth occurs in a plants life, it curves in because of the sun exposure.

Yes, I have a pigmy goat and he love cabbage. Actually, he loves anything green, Goats like cows need roughage to help maintain a healthy digestive tract.

I would suggest boiled potatoes or oven roasted potatoes. Here's a recipe for Roasted Red Potatoes with Rosemary and Garlic. You can use a different herb, maybe thyme, if you prefer. http://www.cherskitchen.com/recipes/sides/roasted_red_potatoes.php

A basic cabbage soup recipe will easily have less than fifty calories per serving. Cabbage is a leafy green and is mostly water. Tomatoes, onions, mushrooms and peppers have no fat and are also low calorie.

Under a minute as a rule of thumb. It depends on the heat of your wok or skillet (should be very hot), and the size of the pieces you are cooking...Generally it cooks quickly because it is traditionally eaten "crisp-tender" when stir fried. As a point of reference, starting from raw (and should be very fresh and not limp) pieces cut 2"x2" in a very hot wok (a drop of water skips across the pan), would cook in about 30 seconds to 1 minute. You can tell it is ready to eat when the green leafy parts turn slightly darker and the fleshy part starts to look a little more transparent...but stop cooking before it becomes limp. It will continue to cook some when added to the dish with other hot ingredients or if allowed to steam itself in a bowl before serving. Don't plan to cook it ahead of time, cook just before eating. It would be good to practice with a few pieces first to see how your heat and vegetable are reacting...bite a piece and see if it is still "al dente". For larger pieces only slightly longer cooking times will probably be needed. It will cook very quickly in smaller pieces. These cooking techniques are typical for most vegetables used in stir fry cooking. Carrots, broccoli, large pieces of green pepper or onion will take slightly longer. Broccoli will turn bright green when ready. If you won't be using the cooked ingredients immediately, you can stop cooking a little early, plunge them in ice water the second they are done, and hold to toss quickly to reheat, don't hold this way very long, however. If you want all your veggies to cook in the same amount of time, you can blanch the ones that take a little longer to cook ahead of time (like broccoli). To blanch put into rapidly boiling water just until the color begins to change, about 30 sec. and plunge into ice water to hold until ready to finish cooking along with the raw ingredients. Under a minute as a rule of thumb. It depends on the heat of your wok or skillet (should be very hot), and the size of the pieces you are cooking...Generally it cooks quickly because it is traditionally eaten "crisp-tender" when stir fried. As a point of reference, starting from raw (and should be very fresh and not limp) pieces cut 2"x2" in a very hot wok (a drop of water skips across the pan), would cook in about 30 seconds to 1 minute. You can tell it is ready to eat when the green leafy parts turn slightly darker and the fleshy part starts to look a little more transparent...but stop cooking before it becomes limp. It will continue to cook some when added to the dish with other hot ingredients or if allowed to steam itself in a bowl before serving. Don't plan to cook it ahead of time, cook just before eating. It would be good to practice with a few pieces first to see how your heat and vegetable are reacting...bite a piece and see if it is still "al dente". For larger pieces only slightly longer cooking times will probably be needed. It will cook very quickly in smaller pieces. These cooking techniques are typical for most vegetables used in stir fry cooking. Carrots, broccoli, large pieces of green pepper or onion will take slightly longer. Broccoli will turn bright green when ready. If you won't be using the cooked ingredients immediately, you can stop cooking a little early, plunge them in ice water the second they are done, and hold to toss quickly to reheat, don't hold this way very long, however. If you want all your veggies to cook in the same amount of time, you can blanch the ones that take a little longer to cook ahead of time (like broccoli). To blanch put into rapidly boiling water just until the color begins to change, about 30 sec. and plunge into ice water to hold until ready to finish cooking along with the raw ingredients.

Plantae--plants

Comes from kingdom Plantae

Family- Cruciferae

The cabbage soup diet alone will not provide all nutrients nessecary to mainain a healthy diet. You'll probably lose weight, at the out set, as cabbage is a low-glycemic food, which helps to regulate blood sugar and insulin. However most experts agree a diet rich in lean protein, complex carbohydrates and unsaturated fats like those found in olive oil, peanut oil, salmon or tuna is healthiest. While the health benefits of vegetables like cabbage are numerous, this diet fails to deliver all of the building blocks that the your body requires in order to remain healthy.

cabbage is food like a sort of thing you would put in a salad

A direct translation is 'sour cabbage'.

Saurkraut is made from finely shredded white cabbage which is fermented by adding lactic acid bacteria. It is very popular in European countries such as Germany, Poland and Russia.

My fiance is a chef and he said late fall and winter

yes one cup of cabbage contain in it approx 0.97gm of protein

Cabbage plants should be spaced 12 to 24 inches apart when they are 4 to 6 weeks old, in rows 18 to 34 inches apart. With smaller varieties, you may plant them a little closer, and a little wider for larger varieties.

Cabbages are an exellent source of Vitamin C. They containe significant amounts of glutamine, an amino acid that has anti-inflamatory properties. It is a low calorie food useful in diets