A number of studies have linked an increased intake of cruciferous vegetables such as Brussels sprouts to a decreased risk of diabetes.These days the brassica oleracea has several well-known cultivars, including Brussels sprouts, cabbage, cauliflower, broccoli, kale and kohlrabi, all of which come from the same species of plant.The closest comparison in the animal world is the dog, which has also been selectively bred by humans to produce various very different breeds.Taking dogs as an example, it seems obvious that a Chihuahua isn’t just a Great Dane puppy, and in the same way, a Brussel’s sprout is not quite the same as a baby cabbage.Both can be boiled, steamed, stir fried, grilled, roasted, stuffed or pickled, and both are usually served as an accompaniment for meat or potato dishes.They taste great with rich, salty foods like bacon, or sharp lemon vinaigrettes, and can also be served with chestnuts, hazelnuts or pine nuts, to bring out their naturally nutty flavour.Sautée them in an aromatic mixture of vegetable stock, white wine, balsamic cream and butter for a deliciously savoury and nutty treat.Now we’ve convinced you that sprouts can be delicious, why not make them the main event with our tasty vegan quiche recipe?Made with a gluten-free crust and a creamy filling of chickpea flour, vegan cheese, Brussels sprouts and potatoes, it makes the perfect brunch-time snack.Finally, to create a real show-stopping side dish for that special occasion, try our recipe for Brussels sprouts with dates and pine nuts. .

Types of Cabbages From Green to Savoy

Discover the differences among cabbages, such as green, Savoy, red, Napa, bok choy, and brussels sprouts, and learn what to do with them. .

The Ultimate Guide to Cabbage: 11 Varieties and How to Use Them

The Ultimate Guide to Cabbage: 11 Varieties and How to Use Them Crunchy facts and recipes about one of our favorite winter vegetable.And of course, they have a few handy details in common: they you keep full, are packed with vitamins, and have finally recovered from their when-times-are-hard reputation.There’s a reason why us Germans are often called ‘krauts’ – we eat 350,000 tons of it every year, with the majority of the harvest processed into sauerkraut.Cook a classic: German grandmothers are often famous for their stuffed cabbage rolls , usually from a well-kept family recipe.White cabbage’s sizeable leaves can easily be filled with ground meat, rice, fried vegetables, feta cheese, and more stuffings!In many European cuisines, it is traditionally spiced with caraway seeds , which also make white cabbage more easily digestible.Due to its delicate leaves, it is not as durable as white cabbage and should be eaten after a maximum of 3 days.If you want to freeze pointed cabbage, cut it into smaller pieces and blanch in boiling water for approx.This way, the stalk can be easily removed and you can cut the pointed cabbage into larger pieces or strips according to the recipe you’re cooking.Steamed pointed cabbage is also a great side dish to ‘spätzle’ or potato dumplings.Then check out our article ‘In Season: Red cabbage ’ to find all information on how to shop, store, and prepare it.100 g / 3.5 oz of red cabbage covers the complete daily requirement of vitamin C and strengthens your immune system in the cold season.It’s typically seasoned with allspice, juniper berries, cloves, or bay leaves and sweetened with jam or cut apple.Serve it as a side dish to duck breast and potatoes to enjoy a hearty Sunday dinner....Or try out something new: Those without sensitive stomachs: Try delicious red cabbage raw in a crunchy salad with a creamy poppy seed dressing .Unlike white or red cabbage, kale leaves don’t grow in the form of a head but on the stem.After a little restorative massage session with some oil, an acid like lemon or vinegar, and some salt, kale can also be eaten raw.Vitamin B6 strengthens the nerves and immune system and the ‘mustard oils’, found across the cabbage family, are often called natural antibiotics as they can work against viruses and bacteria.Savoy cabbage also scores well in terms of versatility: It can be eaten raw, boiled, blanched, and filled.Just like savoy cabbage, it also scores highly with its mustard oils, which can work against free radicals and bacteria.Like all cabbages, it is low in calories and fat, but if you’re looking for a way to add some, here’s a Hollandaise or Béchamel sauce .If you want to be on the safe side, blanch the Brussels sprouts and toss them in melted butter, or roast them in a frying pan or oven .Try out something new: Fried, buttery Brussels sprouts are our personal tip to take a classic Carbonara to a new level!Romanesco is a piece of art among cabbages—our community member Tim Seo wrote in, quite on point, that they were, in fact, “too cool to eat’.Just like preparing cauliflower, remove the stalk and outer leaves first, then cut the Romanesco in florets.In terms of taste, it ranks between cauliflower and broccoli and will have a stronger cabbage flavor the longer you cook it.My parents have been planting and harvesting kohlrabi in their garden for many years, so I’ve been eating this delicious vegetable raw since my childhood.Cook a modern classic: Cutlets aren’t limited to veal or pork—sliced kohlrabi is a fabulous vegetarian alternative to a Wiener Schnitzel.In this recipe, it’s wrapped in Parma ham, but if you’re looking for a vegetarian version, just leave it out and bread the blanched kohlrabi as it is.... Or try out something new: From hearty casseroles with potatoes , a creamy mashed side dish to trout , to a crisp and fresh salad with an Asian-style dressing : These recipes cover the full cooking range of kohlrabi!With other preparation methods, it also just takes a few minutes to cook and is therefore an excellent cabbage choice for quick dishes.It wasn’t until the 1920s that broccoli was introduced by Italian immigrants, but it conquered hearts fast—even children are kindly to the tree-like vegetable.It’s not called ‘asparagus cabbage’ in some places just by chance, but tastes similar to the spring vegetable.Or how about a broccoli pizza – who could resist the combination of tangy gorgonzola, crunchy almonds, and creamy mascarpone, right?In contrast to other cabbage types, broccoli florets will still retain a wonderful bite even when you sear them. .

Cabbage vs. Lettuce: What's the Difference?

Though green cabbage and iceberg lettuce may look alike, they have completely different nutritional profiles.They may look similar, but green cabbage is higher in fiber and most vitamins and minerals than iceberg lettuce.That said, including either cabbage or various forms of leafy green lettuce in your diet can significantly boost your fiber intake.Fiber — plant material that you can’t digest — helps keep your bowel movements regular and feeds the beneficial bacteria in your gut ( 4 ).Additionally, eating a high-fiber diet can help you lose excess body fat and maintain a healthy weight.Fiber slows digestion, which may increase feelings of fullness after meals, leading to reduced food intake ( 5 ).A review of 3 studies including over 133,000 participants looked at how fiber intake affected body weight over 4 years.It found that people with the highest intake of fiber-rich fruits and vegetables lost significantly more weight than those who ate less fiber-rich produce ( 6 ).Plus, eating fiber may help regulate blood sugar, improve heart health, and enhance immune function ( 7 ).Incorporating vitamin-, mineral-, and antioxidant-rich foods into your diet can help reduce your risk of many chronic conditions, such as diabetes and heart and neurodegenerative diseases ( 11 , 12 , 13 ).For example, green cabbage has a more complex, peppery flavor and a crunchier texture than iceberg lettuce, which has a somewhat bland, watery taste.Raw cabbage can also be combined with mayonnaise, vinegar, mustard, and other ingredients to make coleslaw, a popular side dish for barbecues and picnics.For example, raw cabbage can be made into a salad, but lettuce varieties such as iceberg are usually preferred in these types of dishes due to their milder flavor and lighter crunch. .

Kale, Brussels sprouts, cauliflower, and cabbage are all varieties of

This makes it pretty interesting that kale and cabbage — along with broccoli, Brussels sprouts, cauliflower, collard greens, and kohlrabi, and several other vegetables — all come from the exact same plant species: Brassica oleracea.About 2500 years ago, B. oleracea was solely a wild plant that grew along the coast of Britain, France, and countries in the Mediterranean.Though they're all the same species, these various crops are cultivars — different varieties bred to have desirable qualities for human purposes.This also happens with domesticated animals: we pick out the qualities we prize, whether it's the ability to produce lots of milk (dairy cows) or friendliness and loyalty (dogs). .

7 Types of Cabbages

It can stand on its own in Ree Drummond's cheesy escalloped cabbage or act as a topping for your favorite burgers.Brassica vegetables are all loaded with good-for-you vitamins and they're a great source of fiber that you should consider adding to your healthy dinners. .

10 Types of Greens and Their Uses

In addition to the usual suspects like kale and spinach, there are many types of greens that are packed with vitamins A and C, calcium, iron, fiber, and folic acid.Wilted, blanched, sautéed, braised, or even puréed, greens add great balance and depth to any dish and pair especially well with garlic, lemon, and olive oil.The bulb has been incorporated into cuisines around the world, from India to Germany, but it is primarily in the southern part of the United States that the leaves are consumed, usually prepared in a manner similar to collard greens. .

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