Cabbage/Related Articles: Difference between revisions
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imported>Howard C. Berkowitz (New page: {{subpages}} <!-- INSTRUCTIONS, DELETE AFTER READING: Related Articles pages link to existing and proposed articles that are related to the present article. These lists of links double as...) |
imported>Meg Taylor No edit summary |
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==Parent topics== | ==Parent topics== | ||
{{r| | {{r|Brassicaceae}} | ||
==Subtopics== | ==Subtopics== | ||
{{r|Bubble and squeak}} | {{r|Bubble and squeak}} | ||
{{r| | {{r|Coleslaw}} | ||
{{r|Sauerkraut}} | {{r|Sauerkraut}} | ||
==Other related topics== | ==Other related topics== | ||
<!-- List topics here that are related to this topic, but neither wholly include it nor are wholly included by it. --> | <!-- List topics here that are related to this topic, but neither wholly include it nor are wholly included by it. --> | ||
Latest revision as of 02:41, 22 September 2013
Cabbage: Leafy vegetable of the Brassicaceae family, eaten raw, cooked, or pickled; stores well [e]
This article contains just a definition and optionally other subpages (such as a list of related articles), but no metadata. Create the metadata page if you want to expand this into a full article.
Parent topics
- Brassicaceae [r]: The mustard family, a highly varied group of edible and some ornamental plants [e]
Subtopics
- Bubble and squeak [r]: Add brief definition or description
- Coleslaw [r]: Cold salad based on shredded cabbage in a mayonnaise-based dressing; shredded carrots and other vegetables often added; sweet-sour flavor [e]
- Sauerkraut [r]: Fermented cabbage, considered as best-known German national dish, but traditional throughout central Europe. [e]