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In pot, add 1/2 cup oil, onions, green pepper and green onions. Cook until onions turn clear. Add crab meat. Simmer for 15 minuets. Season to taste. To stuff cabbage, peel back larger outer leaves. Use knife to make holes in cabbage. Stuff crab meat mixture into holes.
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Skunk cabbage is so named because of its foul, skunk-like odor. This plant is commonly found in swampy areas or in low-lying saturated soils adjacent to streams. Although cabbagelike in appearance when the fruit ripens in the autumn, skunk cabbage has no close relationship to the cabbage family.
In bloom March 1 - April 7. This large leaf perennial herb is by far the earliest flowering plant on campus. It flowers so early that most observers miss the blossems. The leaves appear after flowering and resemble cabbage leaves. Early summer leafy plants are 6-30 inches tall.