The crisp and fleshy leaves are loaded with tart tanginess and a surprisingly pleasing aroma. Universally popular, because there is so much you can do with it. Cabbage can be stewed, braised, or even curried. Crunchy when you stir-fry small wedges. It leaves a silky herbal accent on the tongue when you add chopped leaves to stew or soup.
Red and Green Cabbage.
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