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

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 Japanese food dish, which consists of soba noodles and other ingredients that have been fried on a hot grill.

An Asian salad green that is most often eaten raw but is also combined with other greens and prepared in cooked foods.

A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

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.

A type of sausage traditionally made from ground veal and pork (usually more veal than pork), with milk and eggs added, that may be seasoned with chives and parsley.