This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: Cabbage. Cabbages are an enormous group of plants which includes eight main types; spring, summer, autumn (US: fall), Savoy, Savoy hybrids, January king, white winter and red. These can vary from tight balls of shiny, tough leaves from white to red, or the crisp, veined leaves of Savoy cabbage through to floppy, dark green cabbages with long, pointed leaves. The latter are high in folic acid. All varieties of this versatile vegetable may be pickled or stewed, boiled or brasied, steamed or fried and white varieties are often served raw in salads or fermented, as in sauerkraut.
|Cabbage, with thanks to Paul Coulson for growing the most beautiful cabbage||
Latin: Brassica oleracea var. capitata
Most frequent country: Poland
See foods and dishes: kapusta kwaszona