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 ...

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 ...

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 ...

Australian Gourmet Traveller recipe for baked spring cabbage and savory soup by Mike McEnearney from Kitchen by Mike in NSW. “Spring’s occasional alpine temperatures call for soup,” says McEnearney.

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 ...

Heat oil in large saucepan over medium heat. Add potatoes, garlic and cabbage and cook, stirring, for about 5 minutes. Add about 3 tablespoons boiling water, cover and let cabbage soften for about 3 ...

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 ...