Eating fresh, seasonal vegetables brings you all the vitamins, minerals and nutrients you need most that time of year. And during the cold months that means stocking up on winter cabbages.
The members of the brassica family pack a punch in the nutritional department. Cruciferous vegetables like broccoli, kale and Brussels sprouts are rich in vitamin C, E and carotenoids, that have preventive effects on the development of degenerative diseases. What’s more, many winter cabbages contain high amounts of minerals like sulphur, folate, calcium and potassium.
Broccoli and cauliflower are staple foods in many kitchens, while kale and fermented sauerkraut have been making a comeback in recent years. But you may be less familiar cooking with red cabbage, bok choy, turnip, kohlrabi and collard greens. Or maybe you’ve been avoiding Brussels sprouts after some bad childhood memories.
But the recipes below will convince you you’re missing out. Take a look at these tasty ways to eat more members of the cabbage family this winter!