Unlock the Power of Cruciferous Vegetables
Brussels Sprouts: The Misunderstood Superfood
Despite their reputation, Brussels sprouts are not baby cabbages. In fact, they belong to the same family as kale, broccoli, cauliflower, and collard greens. The key difference lies in how we consume them – we eat the buds from a long, thick stalk, whereas with cabbages, we enjoy the head that grows underground.
Busting the Myth: Brussels Sprouts Don’t Have to Taste Bad
Roasting, stir-frying, or steaming Brussels sprouts can bring out their natural sweetness, without the sulfurous smell that comes from overcooking. This smell is caused by the compound glucosinolate sinigrin, which ironically has cancer-fighting properties.
The Origins of Brussels Sprouts
These nutritious little veggies got their name from Brussels, the capital of Belgium, where they were first cultivated in the 16th century. They thrive in colder climates and have a long growing season, making them a staple in many cuisines.
Cabbage: The Unsung Hero
Cabbage is one of the oldest recorded vegetables in history, with over 100 varieties. From green and crinkly-leaved Savoy to smooth-leaved green and red cabbage, each type has its unique characteristics. Despite its reputation, cabbage is quite mild and can be used in a variety of dishes, from slaws to wraps.
Nutritional Powerhouses
Both Brussels sprouts and cabbage are packed with fiber, protein, and vitamins A, C, and K. However, cabbage has more calcium and less potassium than its smaller cousin. According to the University of Maine Extension, Brussels sprouts have twice the amount of vitamin C as cabbage.
Storing and Cooking Tips
Store Brussels sprouts unwashed and covered in the fridge for up to five days, and store cabbage unwashed and in a plastic bag or container in the fridge for up to two weeks. When cooking, remember to avoid overcooking to prevent the release of unwanted sulfur compounds.
Recipes to Try This Fall
- Chicken Larb Cabbage Cups: A Thai-inspired dish featuring ground meat, lime, chiles, and mint, served in crunchy cabbage leaves.
- Brussels Sprouts and Lemon Risotto: Sautéed Brussels sprouts mixed with creamy risotto, plumped figs, and a hint of lemon.
- Broccoli Slaw: A refreshing mix of raw green and red cabbage, broccoli, Greek yogurt, cranberries, and walnuts.
- Shaved Brussels Sprouts Salad: A surprising twist on raw Brussels sprouts, with additions of lemon juice, pine nuts, hard-boiled egg, and cheese.
- Potato and Cabbage Hash (Colcannon): A hearty Irish dish featuring twice-fried potatoes, buttery onions, and crunchy cabbage.
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