Cabbage was first introduced to Japan in the early 17th century by Dutch traders via the port at Nagasaki. It was then called "oranda-na," or “Dutch vegetable,” and was primarily regarded as an ...

Tender spring cabbage transforms into juicy and flavorful dolma in this traditional village-style cooking. Every leaf and ...

THERE was a time when the growing of cabbage was very much a seasonal affair. There were four basic types, spring, summer, autumn, and winter, and the times for sowing the seed were equally clearly ...

Deirdre Parker Smith/Salisbury Post Savoy cabbage looks good enough to eat. At last week’s Salisbury-Rowan Farmers Market, David Correll said, “please do something about cabagges. I got cabbages ...

Despite being in season from late fall to early spring, cabbage is eaten all year round. Whether braised with St. Patrick's Day corned beef or shredded for a summer slaw, cabbage is a versatile ...

As spring progresses and the earth blooms, fresher tastes start coming into play in Polish cooking. Side dishes begin to require young vegetables – this is especially true of the cabbage, which has a ...

From Tuesday, March 1, 2016, as a new menu to Sukiya "Spring shrimp cabbage beef"Has been added. Unfortunately this day was severely chilling, it was not a feeling like "for spring", but I just went ...

Discard tough outer leaves of cabbage and finely shred. Cook peas in boiling water until just tender, then drain and cool under running water. Heat olive oil in a large, deep frying pan and add ...

A great quick supper of creamy mashed potato mixed with bright green new-season cabbage leaves and green onion, scattered with poached smoked haddock flakes and chive butter. Put the potatoes in a ...

I love the smell of skunk in early spring. That sulfur smell tells me that the snow is melting, the sun is rising higher into the sky, and soon a carpet of wildflowers will paint the forest floor in ...