making cabbage rolls

Cabbage (Brassica oleracea capitata) Powder, 10 kg (22 lbs): RF $187.2 An essential ingredient in innumerable recipes. The common forms of Brassica oleracea may be classified according to the plant parts used for food and the structure or arrangement of those parts: (1) leaves: loose or open foliage (kale and collards) and leaves folded into compact heads (large terminal heads: common cabbage and savoy cabbage–and small axillary heads: Brussels sprouts); (2) flowers and thickened flower stalks: flowers little or not modified (sprouting broccoli) and flowers much thickened and modified (cauliflower and heading broccoli); (3) stem: much expanded to a bulbous structure (kohlrabi). Head cabbage (Brassica oleracea var. capitata) is by far the most widely used form. This simple plant is a powerhouse of nutrients, including fiber, vitamins and minerals. More importantly, Cabbage may enhance our body’s carcinogen-fighting compounds and detoxify the system of harmful chemical additives, including the radiation that surrounds and bombards our bodies during the course of our daily lives. Do not leave Cabbage out of your diet. History: The Cabbage we know today is a direct descendant of the first, ancient wild cabbage plant that appeared soon after the domestication of plants began, and it appears to have originated in the Mediterranean region of Europe (although some claim northern Europe), where people consumed the leafy plant as a highly nutritious vegetable. Because of its extraordinary dietary value, Cabbage was selectively propagated with each year’s new crop, and this resulted in the development of ever-larger-leafed plants, and by the fifth century B.C., a newer (and still existing) variety of the plant emerged called kale. For thousands of years the refinement of Cabbage plants continued with a preference for plants in which there were a large number of tender leaves closely packed into a cluster at the top of the stem, and after hundreds of successive generations, the Cabbage ”head” that we know today emerged. Cabbage is the oldest and most widely-grown vegetable of the Brassica group and is the forerunner of Kale, Kohlrabi, Broccoli, Brussels Sprouts, Cauliflower, Chinese Cabbage and Collards – all highly-regarded storehouses of vitamins and minerals. Cabbage has been a staple part in the diets of many countries, frequently sustaining life when there was a scarcity of other foods, but modern, almost overwhelming, evidence has emerged with regard to the mounting health benefits that may be derived from including Cabbage (and Broccoli, Brussels Sprouts, Cauliflower and other cruciferous vegetables) in our daily diets. Some of the constituents included in Cabbage are sulfur, chlorophyll, carotenoids, fiber, bioflavonoids, folate, calcium, potassium, vitamins A, C and K. Beneficial Uses: Cabbage (in addition to other members in the cruciferous family) has lately been credited with the ability to enhance the body’s resistance to invasion of foreign toxins and infection. Significant m

Cabbage (Brassica oleracea capitata) Powder, 1 kg (2.2 lbs): RF $22.4 An essential ingredient in innumerable recipes. The common forms of Brassica oleracea may be classified according to the plant parts used for food and the structure or arrangement of those parts: (1) leaves: loose or open foliage (kale and collards) and leaves folded into compact heads (large terminal heads: common cabbage and savoy cabbage–and small axillary heads: Brussels sprouts); (2) flowers and thickened flower stalks: flowers little or not modified (sprouting broccoli) and flowers much thickened and modified (cauliflower and heading broccoli); (3) stem: much expanded to a bulbous structure (kohlrabi). Head cabbage (Brassica oleracea var. capitata) is by far the most widely used form. This simple plant is a powerhouse of nutrients, including fiber, vitamins and minerals. More importantly, Cabbage may enhance our body’s carcinogen-fighting compounds and detoxify the system of harmful chemical additives, including the radiation that surrounds and bombards our bodies during the course of our daily lives. Do not leave Cabbage out of your diet. History: The Cabbage we know today is a direct descendant of the first, ancient wild cabbage plant that appeared soon after the domestication of plants began, and it appears to have originated in the Mediterranean region of Europe (although some claim northern Europe), where people consumed the leafy plant as a highly nutritious vegetable. Because of its extraordinary dietary value, Cabbage was selectively propagated with each year’s new crop, and this resulted in the development of ever-larger-leafed plants, and by the fifth century B.C., a newer (and still existing) variety of the plant emerged called kale. For thousands of years the refinement of Cabbage plants continued with a preference for plants in which there were a large number of tender leaves closely packed into a cluster at the top of the stem, and after hundreds of successive generations, the Cabbage ”head” that we know today emerged. Cabbage is the oldest and most widely-grown vegetable of the Brassica group and is the forerunner of Kale, Kohlrabi, Broccoli, Brussels Sprouts, Cauliflower, Chinese Cabbage and Collards – all highly-regarded storehouses of vitamins and minerals. Cabbage has been a staple part in the diets of many countries, frequently sustaining life when there was a scarcity of other foods, but modern, almost overwhelming, evidence has emerged with regard to the mounting health benefits that may be derived from including Cabbage (and Broccoli, Brussels Sprouts, Cauliflower and other cruciferous vegetables) in our daily diets. Some of the constituents included in Cabbage are sulfur, chlorophyll, carotenoids, fiber, bioflavonoids, folate, calcium, potassium, vitamins A, C and K. Beneficial Uses: Cabbage (in addition to other members in the cruciferous family) has lately been credited with the ability to enhance the body’s resistance to invasion of foreign toxins and infection. Significant m

Cabbage (Brassica oleracea capitata) Powder, 100 kg (220 lbs): RF $1750 An essential ingredient in innumerable recipes. The common forms of Brassica oleracea may be classified according to the plant parts used for food and the structure or arrangement of those parts: (1) leaves: loose or open foliage (kale and collards) and leaves folded into compact heads (large terminal heads: common cabbage and savoy cabbage–and small axillary heads: Brussels sprouts); (2) flowers and thickened flower stalks: flowers little or not modified (sprouting broccoli) and flowers much thickened and modified (cauliflower and heading broccoli); (3) stem: much expanded to a bulbous structure (kohlrabi). Head cabbage (Brassica oleracea var. capitata) is by far the most widely used form. This simple plant is a powerhouse of nutrients, including fiber, vitamins and minerals. More importantly, Cabbage may enhance our body’s carcinogen-fighting compounds and detoxify the system of harmful chemical additives, including the radiation that surrounds and bombards our bodies during the course of our daily lives. Do not leave Cabbage out of your diet. History: The Cabbage we know today is a direct descendant of the first, ancient wild cabbage plant that appeared soon after the domestication of plants began, and it appears to have originated in the Mediterranean region of Europe (although some claim northern Europe), where people consumed the leafy plant as a highly nutritious vegetable. Because of its extraordinary dietary value, Cabbage was selectively propagated with each year’s new crop, and this resulted in the development of ever-larger-leafed plants, and by the fifth century B.C., a newer (and still existing) variety of the plant emerged called kale. For thousands of years the refinement of Cabbage plants continued with a preference for plants in which there were a large number of tender leaves closely packed into a cluster at the top of the stem, and after hundreds of successive generations, the Cabbage ”head” that we know today emerged. Cabbage is the oldest and most widely-grown vegetable of the Brassica group and is the forerunner of Kale, Kohlrabi, Broccoli, Brussels Sprouts, Cauliflower, Chinese Cabbage and Collards – all highly-regarded storehouses of vitamins and minerals. Cabbage has been a staple part in the diets of many countries, frequently sustaining life when there was a scarcity of other foods, but modern, almost overwhelming, evidence has emerged with regard to the mounting health benefits that may be derived from including Cabbage (and Broccoli, Brussels Sprouts, Cauliflower and other cruciferous vegetables) in our daily diets. Some of the constituents included in Cabbage are sulfur, chlorophyll, carotenoids, fiber, bioflavonoids, folate, calcium, potassium, vitamins A, C and K. Beneficial Uses: Cabbage (in addition to other members in the cruciferous family) has lately been credited with the ability to enhance the body’s resistance to invasion of foreign toxins and infection. Significant m

Cabbage (Brassica oleracea capitata) Powder, 25 kg (55 lbs): RF $455 An essential ingredient in innumerable recipes. The common forms of Brassica oleracea may be classified according to the plant parts used for food and the structure or arrangement of those parts: (1) leaves: loose or open foliage (kale and collards) and leaves folded into compact heads (large terminal heads: common cabbage and savoy cabbage–and small axillary heads: Brussels sprouts); (2) flowers and thickened flower stalks: flowers little or not modified (sprouting broccoli) and flowers much thickened and modified (cauliflower and heading broccoli); (3) stem: much expanded to a bulbous structure (kohlrabi). Head cabbage (Brassica oleracea var. capitata) is by far the most widely used form. This simple plant is a powerhouse of nutrients, including fiber, vitamins and minerals. More importantly, Cabbage may enhance our body’s carcinogen-fighting compounds and detoxify the system of harmful chemical additives, including the radiation that surrounds and bombards our bodies during the course of our daily lives. Do not leave Cabbage out of your diet. History: The Cabbage we know today is a direct descendant of the first, ancient wild cabbage plant that appeared soon after the domestication of plants began, and it appears to have originated in the Mediterranean region of Europe (although some claim northern Europe), where people consumed the leafy plant as a highly nutritious vegetable. Because of its extraordinary dietary value, Cabbage was selectively propagated with each year’s new crop, and this resulted in the development of ever-larger-leafed plants, and by the fifth century B.C., a newer (and still existing) variety of the plant emerged called kale. For thousands of years the refinement of Cabbage plants continued with a preference for plants in which there were a large number of tender leaves closely packed into a cluster at the top of the stem, and after hundreds of successive generations, the Cabbage ”head” that we know today emerged. Cabbage is the oldest and most widely-grown vegetable of the Brassica group and is the forerunner of Kale, Kohlrabi, Broccoli, Brussels Sprouts, Cauliflower, Chinese Cabbage and Collards – all highly-regarded storehouses of vitamins and minerals. Cabbage has been a staple part in the diets of many countries, frequently sustaining life when there was a scarcity of other foods, but modern, almost overwhelming, evidence has emerged with regard to the mounting health benefits that may be derived from including Cabbage (and Broccoli, Brussels Sprouts, Cauliflower and other cruciferous vegetables) in our daily diets. Some of the constituents included in Cabbage are sulfur, chlorophyll, carotenoids, fiber, bioflavonoids, folate, calcium, potassium, vitamins A, C and K. Beneficial Uses: Cabbage (in addition to other members in the cruciferous family) has lately been credited with the ability to enhance the body’s resistance to invasion of foreign toxins and infection. Significant m

Cabbage (Brassica oleracea capitata) Powder, 5 kg (11 lbs): RF $100.8 An essential ingredient in innumerable recipes. The common forms of Brassica oleracea may be classified according to the plant parts used for food and the structure or arrangement of those parts: (1) leaves: loose or open foliage (kale and collards) and leaves folded into compact heads (large terminal heads: common cabbage and savoy cabbage–and small axillary heads: Brussels sprouts); (2) flowers and thickened flower stalks: flowers little or not modified (sprouting broccoli) and flowers much thickened and modified (cauliflower and heading broccoli); (3) stem: much expanded to a bulbous structure (kohlrabi). Head cabbage (Brassica oleracea var. capitata) is by far the most widely used form. This simple plant is a powerhouse of nutrients, including fiber, vitamins and minerals. More importantly, Cabbage may enhance our body’s carcinogen-fighting compounds and detoxify the system of harmful chemical additives, including the radiation that surrounds and bombards our bodies during the course of our daily lives. Do not leave Cabbage out of your diet. History: The Cabbage we know today is a direct descendant of the first, ancient wild cabbage plant that appeared soon after the domestication of plants began, and it appears to have originated in the Mediterranean region of Europe (although some claim northern Europe), where people consumed the leafy plant as a highly nutritious vegetable. Because of its extraordinary dietary value, Cabbage was selectively propagated with each year’s new crop, and this resulted in the development of ever-larger-leafed plants, and by the fifth century B.C., a newer (and still existing) variety of the plant emerged called kale. For thousands of years the refinement of Cabbage plants continued with a preference for plants in which there were a large number of tender leaves closely packed into a cluster at the top of the stem, and after hundreds of successive generations, the Cabbage ”head” that we know today emerged. Cabbage is the oldest and most widely-grown vegetable of the Brassica group and is the forerunner of Kale, Kohlrabi, Broccoli, Brussels Sprouts, Cauliflower, Chinese Cabbage and Collards – all highly-regarded storehouses of vitamins and minerals. Cabbage has been a staple part in the diets of many countries, frequently sustaining life when there was a scarcity of other foods, but modern, almost overwhelming, evidence has emerged with regard to the mounting health benefits that may be derived from including Cabbage (and Broccoli, Brussels Sprouts, Cauliflower and other cruciferous vegetables) in our daily diets. Some of the constituents included in Cabbage are sulfur, chlorophyll, carotenoids, fiber, bioflavonoids, folate, calcium, potassium, vitamins A, C and K. Beneficial Uses: Cabbage (in addition to other members in the cruciferous family) has lately been credited with the ability to enhance the body’s resistance to invasion of foreign toxins and infection. Significant m