Cabbage

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

Absolutely not.

The cabbage soup is not a very healthy diet to follow. It lacks most nutrients that your body needs. It does not have proteins, very little carbohydrates and a whole bunch of vitamins. However, a low carbohydrate diet seems to improve diabetes but usually Adult onset diabetis, the one that you get later in life and not the one you are born with. The best thing for you to do is consult your doctor. Also it depends if you control your diabetes with insuline or thru diet alone. There are other ways to shed pounds fast. The only set back with shedding weight so fast is that you will get the "bounce back effect" which means you will get your body into starviation mode and when you stop the diet and go back to eating normal, your body will store everything you put in, as if it was preparing itself for the next famine. I have found ways to counteract the bounce back effect and it is after you get off the diet, get off it slowly and prepare to exercise like mad until your metabolism settles again. If you want to shed lbs fast, look this product up, it is called the cambridge diet. Or you can buy this book called "fit for life" but it involves hard work.

I would ask your doctor all of this before embarking in an unhealthy diet.

Cabbage patch kids have been around since 1970 to 1975

Cabbage only survives at the temperature of your hands. So if your hands are quite warm and it is a chilly day outside, then your cabbage may not survive :(

The cabbage is a leafy garden plant of the Family Brassicaceae (or Cruciferae), used as a 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, forming a characteristic compact, globular cluster (cabbagehead). The plant is also called head cabbage or heading cabbage

Yes brussels sprouts are baby cabbages. Ive been researching this for several years. I am a scientist named Warblanew

No, brussel sprouts are their own plant. They are related to cabbages, but they don't continue to get larger as they grow. They grow on a tall stalk and stay small even when they are mature.

Yes. The red color is a bonus pigment that contains beta-carotene, but the cabbage is still classed as a green vegetable

There's salarite; I don't know if there are more.

It's a phrase from Jersey Shore. Snookie says it when referring to a person she thinks is trashy, slutty, garbage, or a loser, etc. It's a stupid phrase and anyone that uses it falls into the category they are proclaiming someone else to be a part of.

You can cook cabbage in several ways:

Cut it up and dry it in butter, bacon grease, or vegetable oil
Bake it covered with a little water in the bottom of the pan.
Brush it with butter and roast it in the oven.
Wrap in foil, with butter, and grill on the barbecue.
Cut it up, cover with water, and boil until tender.

Because it's a vegetable, And most vegetables are high in iron and helps the body function properly.

Yes the flowers are edible and great in salads

Lepidopteran pests of Brassicae family edibles and ornamentals describes cabbage moths. The member of the Lepidoptera order of butterflies and moths, with the scientific name Mamestra brassicae, is a well-known predator of cabbages. The larval and mature stages also prey upon other brassicas, such as broccoli, Brussel sprouts, sunflowers, tobacco and tomatoes.

peace,day,sky,fire,love,moon,star,water,night,snow,luck, and power.

Purple cabbage, kale, arugula, watercress, endive are the substitute for cabbage.