You will be surprised to know the variety of cabbages that we handle in the West (the oriental ones we leave them for another day because it will be too much information) and the best of all is that, thanks to this humble article, you will finally know what recipes to make with each one of them.
Under the generic denomination of cabbage we have the possibility of accessing an endless number of species and varieties that, if they stand out for something, is for its versatility in the kitchen. Do you think we should go straight to see what the most common types of cabbage are, to learn how to differentiate them and, by the way, let’s see some recipes that you can make with them?
Brussels sprouts
It is one of the most popular. Very rich in water, it is characterized by its mild flavor and because, unlike other types of cabbage in which the flower is used, in this case the shoots of the plant are used. It is especially indicated in slimming diets because it provides nutrients, different types of vitamins and mineral salts. In addition, it is very low in calories (100 g contains just 45 calories).
It is ideal for stews, in which you can mix with other vegetables and legumes. But you will also enjoy Brussels sprouts if you cook them in the oven or on the grill. Another option is to combine them with baked fish, it is always a winning pair.
Cauliflower
It is also well known in our country. It consists of a round white (or green or violet) part, called the dough, and an outer covering of leaves. Again we find a mild flavor but that, sometimes, also has a sweet touch. On a nutritional level, it stands out for its vitamin B levelsvery important for brain development.
at the time of cook with cauliflower, if you want to play it safe, it is best to incorporate it in the preparation of creams and soups, since it is capable of acquiring a particularly creamy texture. For example, you can use it for a cauliflower cream (and add fennel if you like it).
Kale (or kale)
Since some years has become a trend. Suddenly it began to appear in cooking blogs and health magazines, so that consumers of this type of media began to know all its properties and to give it even more publicity. The thing is, it’s one of the cabbages richer in fiber and, here comes the best, it can be consumed raw or cooked.
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The possibilities when working with her are many and varied. You can use it to make famous kale chips, but also mix it with a roasted pumpkin or even dare with a kale pesto. As a trick, it is usually recommended add lemon juice by taking it raw, to increase the assimilation of the iron that this vegetable provides us.
Cabbage (or collard greens)
A classic in the gastronomy of the Northern European countries, especially Germany, where it is used for the preparation of recipes such as Sauerkraut. It is the most important vegetable of the family cruciferae -the same as the lombard- all over the world. presents a strong taste which can be slightly sweet in the Lombard variety. In addition to being very low in calories, it is rich in vitamins A, C, thiamin, riboflavin, and niacin.
Cabbage, like the previous cabbages, can be cooked in many ways, but if you eat it raw in salads you will get more of its nutrients. In this case, it is important that you first make sure that it is tender.
Broccoli
Who has not fallen in love with those small trees deep green? This close relative of cauliflower and cabbage draws attention, first, for its abundant inflorescences (the little trees), which are attached to tender stems. It should be made clear that they are fit for consumption when they are still immature and that broccoli stands out for its high nutritional value and its anticancer properties.
If we get into the kitchen, once again we find a very versatile product that can be combined with meat, fish or, once again, eaten in salads. By the way, you have to have your skill when cutting it, here we leave you some very useful tricks.
Turnip
Although it may surprise you by its appearance, the turnip also belongs to the family of edible cabbages. As you know, it is a vegetable very typical of the cold season of the year (autumn and winter months) and stands out for its high content of vitamin C and mineral salts. This is what makes it a perfect ingredient to prevent colds or to recover from the typical flu of the season.
It is ideal for adding a slightly spicy flavor to creams and soups. You can check it by giving this cream of turnips and leek a chance. It is also recommended for use in salads or as part of a Provençal roasted vegetable garnish. This last recipe, for example, is perfect to accompany any meat or fish, or to take with legumes.
Romanesque
We close this special about the most popular cabbages with a cross between broccoli and cauliflower. One of its most striking features, visually, has to do with its inflorescences of fractal geometry. We mean that the basic structure of the flower is repeated at different scales, which means that, before cooking it, you can spend a while looking at how peculiar it is.
It shares the same health benefits as its predecessors and can be a perfect ingredient for preparing salads that will also allow you to give a decorative touch to your plates. It is also highly recommended for the preparation of creams and gratins.
Of course, not all the (cabbages) are there, but they are all there. Keep in mind that we have left some of the western ones out, because they are not as popular as the ones we have shown you, and that then there are the eastern ones: Chinese broccoli, pak choi, mizuna vegetables, Chinese cabbage, komatsuna mizuna,… But these are already noteworthy!
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