What cabbage can you harvest depending on the season?
White cabbage
:
it is smooth, with firm and crunchy leaves.
This head cabbage is used for sauerkraut.
It is found in autumn-winter.
Red cabbage
:
present on the stalls from October to February, it is characterized by its more or less purple color and its spicy taste.
Kale
:
also called kale, it is available in fall-winter.
It is the only one to appear in the form of large curly leaves.
Romanesco cabbage
:
shaped like a mini fir tree, it has a delicate flavor and a slight nutty taste.
Available from fall to spring.
Brussels sprouts
:
this mini cabbage is a fall and winter vegetable.
Its taste is bitter, its flavor slightly sweet.
Pak choi cabbage
:
this ingredient in Chinese cuisine looks like a chard stalk.
Its flavor is very sweet.
It is present from winter to summer.
Is broccoli cabbage?
It is a cousin of cabbage which belongs to the cruciferous family.
Broccoli can be found on the shelves from September to April.
To preserve the crunchiness of its florets, it is better to limit its cooking time (5 minutes in steam).
To discover
What to plant, sow or harvest in March?
How to eat cabbages?
To choose a cabbage carefully, weigh it: it must be heavy and dense.
The leaves should be crisp and tight, without spots, shiny.
They keep on average for 5 days in the vegetable drawer of the refrigerator.
The hardiest ones, like cabbage, last up to a week.
To digest the cabbage well, blanch it for a few minutes in boiling water with a little baking soda.
Neutralize the bitterness of Brussels sprouts by placing a piece of bread at the bottom of your casserole dish.
Cabbages are eaten raw (in salad, in juice) or cooked, in a thousand and one ways: steamed, in soup, in puree, stuffed, in gratin, in a quiche, a risotto, even in chips for the leaves of kale.
The florets can be made into donuts.
Dare to combine something sweet (there are recipes for cauliflower jam).