They taste great when shredded and made into a Brussels slaw. They are cruciferous vegetables that are members of the Brassica family, along with kale, cabbage, turnips, collards, broccoli and cauliflower.īrussels sprouts are wonderful roasted or sautéed, like in my Sautéed Brussels Sprouts with Maple and Rosemary, but are also fine when eaten raw. Brussels sprouts are not actually baby cabbages, contrary to popular belief. I enjoy using this variety in my Keto Lo Mein with Low Carb Asian Noodles. Bok choy is often used in Asian cooking, in stir frys, but is also delicious when cooked whole. It looks similar to mustard greens, and has a slight mustard-like flavor. Bok choy is a long variety, with leaves growing from a central stalk.It has a mild flavor and is also a popular variety used in kimchi. Napa cabbage, also called Chinese cabbage, looks more like a head of romaine lettuce.It’s also delicious cooked in a stir-fry or braised in butter. It can also be eaten raw, in coleslaw or a crunchy wrap. It has ruffled leaves and doesn’t have a tightly packed head as other varieties do. Savoy cabbage is also known as curly cabbage.However, when cooked, the red color can bleed into the finished dish, which may affect its overall appearance. Red cabbage is almost identical in flavor to its green cousin.I love using this green cabbage in my Homemade Asian Cabbage Rolls. It’s incredibly versatile and can be eaten raw or cooked. It has a light, crisp flavor with peppery notes. Green “cannonball” cabbage is the most popular and widely grown variety.If you’re looking for finely textured cabbage pieces, large shreds or coarsely grated, it’s all in your control. You get to decide on the best texture for your dish. Freshly shredded makes a huge difference in recipes, especially when it’s eaten raw, like in coleslaw. You have no idea how long ago the pre-shredded mixes were processed.
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