1
For twenty-five persons, chop sufficient hard white cabbage to make two quarts.
2
I tell you, white cabbage does not agree with me.
3
Chop up small, enough white cabbage to fill a large baking pan when done.
4
If it were winter, they would have had cabbage-beforeShrove-Tuesdaywhite cabbage-afterShrove-Tuesday, green cabbage!
5
When cooked, it looks like very white cabbage; but the flavor is finer and more delicate.
6
Have a firm, white cabbage, very cold, and chopped fine; and mix the dressing well through it.
7
Boil a firm white cabbage fifteen minutes, changing the water then for more from the boiling tea-kettle.
8
With a nice pile of julienned white cabbage, a bowl of miso clam soup... that's real life.
9
Raw white cabbage dressed in ponzu acts as a bed for chicken hearts, chicken skin and almost-raw chicken with wasabi.
10
These are peeled off, until the white cabbage appears in long thin flakes, which taste very like the kernel of a nut.
11
This husk is peeled off in strata until the white cabbage appears in long thin flakes-intaste like the kernel of a nut.
12
For vegetables use only the delicate white stalks of celery, the small heart-leaves of lettuce; or tenderest stalks and leaves of the white cabbage.
13
Spring Fresh Creamy €1.99 for 500g If you are a fan of crunchy white cabbage, this coleslaw might be for you.
14
Henceforth, Pieris brassicae, the White Cabbage Butterfly, will contribute the greater portion of the victuals.
15
The juice of white Cabbage leaves will cure warts.
16
White cabbage may be cooked in this way.
Russian
Portuguese