An edible plant having a head of green leaves.“My main course, saddle of rabbit with white beans and savoy cabbage, would have been improved by a bunny that had seen a bit more of the world.”. .

Napa cabbage

The Korean name for napa cabbage, baechu (배추), is a nativized word from the Sino-Korean reading, baekchae, of the same Chinese character sets.[6] In the United Kingdom this vegetable is known as Chinese leaf or winter cabbage,[7] and in the Philippines as petsay (from Hokkien, 白菜 (pe̍h-tshài)) or pechay baguio.[9] In Russia it is called pekinskaya kapusta (пекинская капуста), literally "Beijing cabbage".The first records of napa cabbage cultivation date back to the 15th century in the Yangtze River region in China.Beginning in the 19th century with the Chinese diaspora, it was distributed to the rest of Asia, Europe, America as well as Australia.Napa cabbage might have originated from natural hybridization between turnip (Brassica rapa subsp.The flowers are yellow and have a typical Brassicaceae cross-linked arrangement, hence the name Crucifereae, which means “cross-bearing”.It must be consumed in its vegetative period, so there is a challenge in cultivation not to reach the stadium of flowering.Napa cabbage is a cool season annual vegetable which grows best when the days are short and mild.The plant grows to an oblong shaped head consisting of tightly arranged crinkly, thick, light-green leaves with prominent white veins.As a cruciferous plant it is closely related to species of Brassica like broccoli, bok choy and cauliflower.[20] Napa cabbage is used as a sign of prosperity in China,[21] and often appears as a symbol in glass and porcelain figures.It is also found in North American, European and Australian cities after Asian immigrants settled in the regions.In Korean cuisine, napa cabbage is the main ingredient of baechu-kimchi, the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang.[20] In European, American and Australian kitchens, it is more common to eat it cooked or raw as salad.[15] The crop prefers a pH range from 6.0 to 6.2, a high organic matter content and good moisture holding capacity of the soil.Lower pH or droughty soil can lead to calcium or magnesium deficiency and internal quality defects.[15] The required amount of water depends on the stage of crop growth, weather conditions, and soil type.This condition causes dead leaf tips within the head which makes it unmarketable.During head formation, 25 to 40 mm (1 to 1+1⁄2 in) of water per week is needed to maintain sustained growth rates.The last application must happen before two thirds of the cultivation time is over to avoid quality losses during storage.It is usual to harvest several times per field to achieve consistent cabbage quality.Cabbages will keep in good condition for three to four months in cool stores at 0–1 °C (32–34 °F) and 85 to 90 percent relative humidity.Breeding of napa cabbage was started by the Korean government research station of horticultural demonstration in 1906 to overcome starvation.As napa cabbage and radish are the main vegetables for kimchi, research focused on increasing yield.Woo Jang-choon who bred hybrid cultivars with self-incompatibility and contributed to commercial breeding by developing valuable materials and educating students.The main purpose of the hybrid cultivar was high yield and year-round production of napa cabbage after 1960.To enable year round production of napa cabbage, it has to be modified to tolerate high and low temperatures.The low temperature in early spring reduces the quality of the vegetable and it cannot be used for kimchi.The cultivar “Dong-Pung” (meaning “east wind”) was developed in 1992 and showed a high resistance to cold temperature.As a result of continuous breeding in the commercial seed companies and the government research stations, farmers could now select what they wanted from among various high quality hybrids of Chinese cabbage.[12] The fall season cultivar 'Yuki', with white ribs and tight leaf folding, gained the RHS's Award of Garden Merit (AGM) in 2003.The fungus is a facultative parasite, what means that it can survive on living hosts as well as on dead plant tissue.The spores can be dispersed by wind to host plants in the field or to neighbouring brassica crops.This is why cross infections often occur in areas where different brassica crops are cultivated in close proximity.The disease spreads especially fast when the weather is wet and the plants have reached maturity.Anhracnose is a brassica disease caused by Colletotrichum higginsianum that is especially damaging on napa cabbage, pak choi, turnip, rutabaga and tender green mustard.The symptoms are dry pale gray to straw spots or lesions on the leaves.Black root is a disease that infects mainly radish, but it also occurs on many other brassica vegetables inclusively napa cabbage.The pathogen can persist for long times in the soil, therefore crop rotations are an essential management tool.White leaf spot is found primarily in temperate climate regions and is important on vegetable brassicas and oilseed rape.The symptoms are white spots on leaves, stems and pods and can thus easily be confused with those of downy mildew.Napa cabbage is relatively tolerant to the disease; mostly the only external symptoms are yellowing of lower, older leaves.Damping-Off is a disease in temperate areas caused by soil inhabiting oomycetes like Phytophthora cactorum and Pythium spp.Bacterial soft rot is considered one of the most important diseases of vegetable brassicas.The disease is tolerant to low temperatures; it can spread in storages close to 0 °C, by direct contact and by dripping onto the plants below.Black rot, the most important disease of vegetable brassicas, is caused by Xanthomonas campestris pv.Nematodes are disease agents that are often overlooked but they can cause considerable yield losses.The adult nematodes have limited active movement but their eggs contained within cysts (dead females) are readily spread with soil, water, equipment or seedlings. .

The Ultimate Guide to Cabbage: 11 Varieties and How to Use Them

The Ultimate Guide to Cabbage: 11 Varieties and How to Use Them Crunchy facts and recipes about one of our favorite winter vegetable.There’s a reason why us Germans are often called ‘krauts’ – we eat 350,000 tons of it every year, with the majority of the harvest processed into sauerkraut.Cook a classic: German grandmothers are often famous for their stuffed cabbage rolls, usually from a well-kept family recipe.White cabbage’s sizeable leaves can easily be filled with ground meat, rice, fried vegetables, feta cheese, and more stuffings!In many European cuisines, it is traditionally spiced with caraway seeds, which also make white cabbage more easily digestible.Due to its delicate leaves, it is not as durable as white cabbage and should be eaten after a maximum of 3 days.If you want to freeze pointed cabbage, cut it into smaller pieces and blanch in boiling water for approx.This way, the stalk can be easily removed and you can cut the pointed cabbage into larger pieces or strips according to the recipe you’re cooking.Steamed pointed cabbage is also a great side dish to ‘spätzle’ or potato dumplings.Then check out our article ‘In Season: Red cabbage’ to find all information on how to shop, store, and prepare it.100 g / 3.5 oz of red cabbage covers the complete daily requirement of vitamin C and strengthens your immune system in the cold season.It’s typically seasoned with allspice, juniper berries, cloves, or bay leaves and sweetened with jam or cut apple.Serve it as a side dish to duck breast and potatoes to enjoy a hearty Sunday dinner....Or try out something new: Those without sensitive stomachs: Try delicious red cabbage raw in a crunchy salad with a creamy poppy seed dressing.Unlike white or red cabbage, kale leaves don’t grow in the form of a head but on the stem.After a little restorative massage session with some oil, an acid like lemon or vinegar, and some salt, kale can also be eaten raw.Vitamin B6 strengthens the nerves and immune system and the ‘mustard oils’, found across the cabbage family, are often called natural antibiotics as they can work against viruses and bacteria.Savoy cabbage also scores well in terms of versatility: It can be eaten raw, boiled, blanched, and filled.Just like savoy cabbage, it also scores highly with its mustard oils, which can work against free radicals and bacteria.Like all cabbages, it is low in calories and fat, but if you’re looking for a way to add some, here’s a Hollandaise or Béchamel sauce.If you want to be on the safe side, blanch the Brussels sprouts and toss them in melted butter, or roast them in a frying pan or oven.Try out something new: Fried, buttery Brussels sprouts are our personal tip to take a classic Carbonara to a new level!Romanesco is a piece of art among cabbages—our community member Tim Seo wrote in, quite on point, that they were, in fact, “too cool to eat’.Just like preparing cauliflower, remove the stalk and outer leaves first, then cut the Romanesco in florets.In terms of taste, it ranks between cauliflower and broccoli and will have a stronger cabbage flavor the longer you cook it.My parents have been planting and harvesting kohlrabi in their garden for many years, so I’ve been eating this delicious vegetable raw since my childhood.Cook a modern classic: Cutlets aren’t limited to veal or pork—sliced kohlrabi is a fabulous vegetarian alternative to a Wiener Schnitzel.In this recipe, it’s wrapped in Parma ham, but if you’re looking for a vegetarian version, just leave it out and bread the blanched kohlrabi as it is.With other preparation methods, it also just takes a few minutes to cook and is therefore an excellent cabbage choice for quick dishes.It wasn’t until the 1920s that broccoli was introduced by Italian immigrants, but it conquered hearts fast—even children are kindly to the tree-like vegetable.It’s not called ‘asparagus cabbage’ in some places just by chance, but tastes similar to the spring vegetable.Or how about a broccoli pizza – who could resist the combination of tangy gorgonzola, crunchy almonds, and creamy mascarpone, right? .

10 Types of Greens and Their Uses

In addition to the usual suspects like kale and spinach, there are many types of greens that are packed with vitamins A and C, calcium, iron, fiber, and folic acid.Wilted, blanched, sautéed, braised, or even puréed, greens add great balance and depth to any dish and pair especially well with garlic, lemon, and olive oil.The bulb has been incorporated into cuisines around the world, from India to Germany, but it is primarily in the southern part of the United States that the leaves are consumed, usually prepared in a manner similar to collard greens. .

100+ words for 'cabbage'

It simply looks through tonnes of dictionary definitions and grabs the ones that most closely match your search query.So this project, Reverse Dictionary, is meant to go hand-in-hand with Related Words to act as a word-finding and brainstorming toolset.The definitions are sourced from the famous and open-source WordNet database, so a huge thanks to the many contributors for creating such an awesome free resource.Special thanks to the contributors of the open-source code that was used in this project: Elastic Search, @HubSpot, WordNet, and @mongodb. .

Napa cabbage : Substitutes, Ingredients, Equivalents

Napa cabbage has become a very mainstream vegetable in the U.S. and can be found in most well-stocked grocery stores. .

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