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corned beef, corned beef and cabbage, St. Patrick’s Day recipes, beef brisket, cuts of beef, beef pr...

A vegetable having a short stem surrounded by large wrinkled leaves that are packed together in a round broad head.

A common type of Cabbage that provides a mild flavor for a variety of salad and vegetable dishes. High in vitamin C with smaller amounts of calcium and fiber, this cabbage is predominantly grown in Asia and the United State.

Also known as "Napa cabbage," a type of Chinese cabbage that is mild flavored and predominantly grown in Asia.

A red or purplish cabbage that is more mild and sweet flavored than other cabbage. It has a round, solid head and is popular for adding color to salads and slaws.

A Chinese cabbage that resembles bok choy in that it has a central stalk with long, green leaves. The leaves are fairly wide with smooth edges.

A flavorful crinkled leaf cabbage, which is one of the best varieties for cooking. Its head consists of loose leaves, which vary in color from dark green to light green containing lacy patterned veins.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

rtion or heart of the stem of the cabbage palm tree, which is found in Florida and other tropical regions.

A type of vegetable that is a member of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A Jewish specialty dish that is basically a type of stuffed cabbage roll. Various mixtures of savory ingredients are placed onto large cabbage leaves, which are then rolled and cooked, either by baking or simmering on the stovetop.

A traditional Greek dish of rolled grape or cabbage leaves that have been stuffed with a variety of ingredients including chopped meat (beef or lamb), rice, pine nuts, onions, and seasonings.

A type of hamburger that is popular in the Dominican Republic and sold from food carts and food stands on city streets in the Carribean.

Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.