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Cabbage Recipes & Sauerkraut Recipes ♥ Alphabet of Vegetables

Who's tired of the same-old same-old coleslaw? If so, boy are you ever in for a treat! There are so many great ways to eat cabbage besides coleslaw. It deserves a frequent appearance in a healthy diet, whether raw (perhaps a Green Cabbage Salad?) or cooked (think soft, luxuriant Cabbage Noodles). And have you tried cabbage in soup? It adds this lovely sweetness, be sure to try Peasant Cabbage Tomato Soup. Or super-healthy fermented cabbage, commonly called sauerkraut? The traditional pairing is with pork such as Thick Chops with Sauerkraut & Apples but we also love a hot dish version of the classic deli sandwich, a Reuben Casserole.

Here'll you find all you'd like to learn about cabbage plus well-tested, well-loved recipes for home kitchens across the world, whether green cabbage or red cabbage and even savoy cabbage, napa cabbage and even the spring specialty, cabbage sprouts.
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Potato Recipes - Alphabet of Vegetables

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POTATOES: THE BASICS
Long History. The ancient Incas were cultivating this humble tuber thousands of years ago. The potato was not readily accepted in Europe, however, because it was a member of the nightshade family and thought poisonous. In the 16th century, Sir Walter Raleigh was instrumental in debunking the poisonous potato superstition when he planted them on property he owned in Ireland. The Irish knew a good thing when they saw it and a hundred years later were growing and consuming the potato in great quantities. Today, hundreds of varieties of this popular vegetable are grown around the world. Botany Botanically speaking, a potato is a "root vegetable" – its edible portion grows below ground. (More about Root Vegetables.) Basic Categories. In America, the potato can be divided into four basic categories: russet (also called "Idaho" potatoes, these have mea…

Tomatillo Recipes ♥ Alphabet of Vegetables
(also called Green Tomatoes & Mexican Tomatoes)

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TOMATILLOS: THE BASICS
Pronounced [toe-muh-TEE-yo] in the singular and [toe-muh-TEE-yoz] in the plural. Other Names for a Tomatillo. Also called husk tomato, jamberry, husk cherry, Mexican tomato and Mexican green tomato.

The Season. The tomatillo season is mid to late summer. Fruit or Vegetable? A tomatillo is actually a fruit. Like the tomato, the tomatillo belongs to the nightshade family. A Tomatillo Is NOT a Green Tomato. A tomatillo does resemble a small green tomato in size, shape and appearance. However, a tomatillo isn't a tomato. It isn't even a green tomato (that is, an immature and unripe tomato). Size-wise, tomatillos can be as small as a golf ball, as large as a baseball. Parchment Covering. A tomatillo has a thin parchment-like covering which should be removed before eating or cooking. Vegetables 101. For much more information about tomatillos, including informa…

Okra Recipes – Alphabet of Vegetables

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So I took a little poll about okra on Facebook today and was much shocked, I mean excited to discover so many fellow okra fans, not scientific or anything but still! I'm a recent convert myself: when Susan from Fat Free Vegan wrote a guest post here in 1996 for Chickpea Gumbo, I commented, not so wittily, that "... now maybe A Veggie Venture won't have to cook any of those slimy guys". Was I ever missing out, eating okra fresh from the garden makes such a difference!

OKRA: THE BASICS
Pronounced [OH-kruh]. Also called Lady's Fingers, for the bright green finger-shaped tapered seedpods.

The Season. In the Midwest, the okra season is "late summer" when home gardens spit out okra like bullets. In the South, fresh okra is available year round. Good news, however, frozen okra is excellent, although best used in dishes where the okra itself isn't t…

Kohlrabi Recipes – Alphabet of Vegetables

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KOHLRABI: THE BASICS
Pronounced [kole-RAH-bee]. Also called Cabbage Turnip, German Turnip. Kohlrabi is part of the cabbage family, its cousins are kale, broccoli, cauliflower, Brussels sprouts and turnips. The often-tough outer skins are usually pale green (there are also purple-skinned varieties) and strange tentacles emerge from the top of the "bulb" (actually, it's the plant's swollen stem). The interior white flesh and the kohlrabi greens are edible. Kohlrabi tastes like the mild, sweet broccoli stalks, just wetter and crisper, especially when fresh and young. It's wonderful raw! The kohlrabi growing season is "summer" into "late summer".

KOHLRABI NUTRITION INFORMATION
Per 1/4 pound raw kohlrabi: 30 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 22mg Sodium; 7g Carb; 4g Fiber; NetCarb3; 3g Sugar; 2g Protein. WEIGHT WATCHERS POINTS …

Brussels Sprouts Recipes ♥ Alphabet of Vegetables

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BRUSSELS SPROUTS: THE BASICS
Brussels sprouts are some times erroneously called "brussel" sprouts: just remember the Belgian city of Brussels, that's the right word, that's the right spelling. Some people call Brussels sprouts "baby cabbages" because they do belong to the cabbage family and indeed do resemble miniature cabbages. The "cousins" in the cabbage are kale, collards, kohlrabi, broccoli and cauliflower. Here in the Midwest where Brussels sprouts are grown only on small farms, the growing season is "late summer and early fall". Still we've come to think of Brussels sprouts as a "winter vegetable", thanks to a long growing season and imports: California Brussels sprouts are available June through January, Mexico Brussels sprouts December through June. HOW MANY PER POUND? There are about 50 tiny sprouts in a pound, o…

Eggplant Recipes - Alphabet of Vegetables
(Aubergine Recipes)

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Never know what to do with eggplant? Find new inspiration in this collection of Eggplant Recipes from A Veggie Venture. Many Weight Watchers, vegan, gluten-free, low-carb, paleo, whole30 recipes from simple for every day to special for occasions.

EGGPLANT: THE BASICS
Outside North America, eggplant are also called Aubergine [pronounced OH-ber-zheen or oh-ber-ZHEEN].

Eggplants are not vegetables, but fruits, specifically berries. The skins of young eggplants are both delicate and edible; older eggplants or eggplants with tough skins may be peeled. Since the flesh discolors rapidly, an eggplant should be cut just before using. Globe eggplant are large, purple cylinders. Italian eggplant or baby eggplant are smaller versions of globe eggplant with more tender skin and flesh. Japanese eggplant, or Asian eggplant are long and narrow.

EGGPLANT NUTRITION INFORMATION
Per 1/4 pound raw eggpla…