CABBAGE

the vegetable which probably comes next to the potato in the quantity cousumed. It is found m more than seventy varieties, of which several are of sufficiently distinct form, both in appearance and quality, to be known under special titles as Broccou, Bru ets Sprouts, Cautirtower, Katz, Komzrasi, and Savoy CasBacE (which see under their respective heads). Only cabbages that are young, crisp, and of bright color can be considered desirable. Thus properly selected, and cooked until just tender, they are valuable as giving bulk to the diet and for their minerals and vitamins (see Foop Vatues). The over-cooking of cabbage spoils its appearance by darkening it, and renders it more diffieult of a imilation. Mature cabbage also is difficult to digest and tends to produce flatulence. If to be kept for any considerable length of time, cabbages require a temperature near freezing—the average cellar is too warm to answer the purpose. Adequately dirt-covered or straw-covered pits or trenches will serve. If stored in barrels, they are best placed with the roots uppermost. The unconsumed portion of boiled cabbage is not generally desirable for later service if simply warmed over, but it can be used to advantage as a wrapper in which to fry or bake small portions of finely chopped meat of any kind. Red cabbage is a favorite for pickling. See also references in the general article on Vecerasirs and the special articles on SaverKravt and Siaw.