Sorry to burst a Barbie-sized bubble, but those sprouts are not virtually baby cabbages. However, they may be in the equal, Brassica, or cruciferous families. Other members include kale, broccoli, cauliflower, collard greens, turnips, mustard, and bok choy. With cabbages, we consume the top that grows out of the ground. Those heads, which may be spherical, conical, oblong, or pointed, can each weigh between 1 and 12 kilos. With Brussels sprouts, we devour the buds from a long, thick, fibrous stalk.
Brussels sprouts basics
To you haters, we swear Brussels sprouts don’t taste like dirty socks when you roast, stir-fry, or steam them—in case you don’t overdo it. The sulfurous odour that wafts from overcooked, particularly boiled Brussels sprouts comes from the compound glucosinolate sinigrin, which additionally has cancer-combating traits.
Brussels sprouts got their call because Brussels, the capital of Belgium, changed where the modern version of the vegetable was first cultivated, sometimes across the sixteenth century. They have an extended developing season, from spring to fall, and thrive in colder climates. These little veggies range from the dimensions of walnuts to golf balls and are packed with nutrition, from fibre, protein, and potassium to nutrients A, C, and K.
Cabbage is one of the oldest recorded vegetables, with over 100 varieties. The maximum commonplace varieties inside the United States are inexperienced, crinkly-leaved Savoy, clean-leaved green, and red cabbage, which appears red to some of us. (It’s the colour of pink eggplant, no?) The head isn’t continually fashioned like a proper head. Sometimes, it’s flattened or pointed. Cabbage also doesn’t have cooler climates; however, its developing season is shorter. Nutritionally, cabbage is just like Brussels sprouts. However, it has more calcium and less potassium.
According to the University of Maine Extension, the ones little Belgium dudes have two times the amount of vitamin C as their large cousin does, so excuse them for farting on occasion. Although not quite as foul, cabbage also includes sulfur, emitting an undesirable scent while you boil it forever. So just don’t. Brussels sprouts are quite bitter when eaten raw. However, cabbage is quite moderate, as each person who’s used it as a wrap or in a slaw knows it.
Store Brussels sprouts unwashed and included within the refrigerator for as many as five days, and store cabbage unwashed and in a plastic bag or container in the refrigerator for up to 2 weeks.
Recipes featuring Brussels sprouts vs cabbage
We have many approaches to cooking Brussels sprouts vs cabbage successfully; you gotta try some this autumn. Here’s a handful of our top picks:
1. Chicken Larb Cabbage Cups with Sriracha, Lime, and Green Beans
We like this recipe because the phrase “larb” sounds cool. I’m just kidding. Larb is a Thai or Lao highly spiced ground meat salad dish, usually stir-fried with flavourings like lime, chiles, mint, fish sauce, and onion. It takes about 35 minutes to make, so that sits well with us. While steamed rice is continually satisfactory, cabbage leaves make a cooling, crunchy, low-carb automobile that doesn’t grimy another pot. Get our chicken larb recipe.
2. Brussels Sprouts and Lemon Risotto
The little guys are sliced into slivers and sautéed in oil with lemon juice zest for bright flavor, after which they’re blended with plumped figs and creamy risotto. Get our Brussels sprouts and lemon risotto recipe. If you have any leftovers, shape them into desserts directly from the refrigerator, dip them in beaten egg and panko, then pan-fry for delicious creamy-inner, crispy-outside desserts for dinner. Just add a salad at the side.
3. Broccoli Slaw
Raw green and red cabbage combined with bagged, shredded broccoli works well when adding Greek yoghurt, cranberries, and walnuts. Get our broccoli slaw recipe. Serve along with any roasted meat.
4. Shaved Brussels Sprouts Salad
Remember when we said uncooked Brussels sprouts are bitter? Well, scratch that during this situation. With sensible additions of lemon juice, pine nuts, a hard-boiled egg, and cheese, they’re something, however. Get our shaved Brussels sprouts salad recipe.
5. Potato and Cabbage Hash (Colcannon)
Twice-fried potatoes, buttery onions, and cabbage left a touch crunchy, making this an Irish treat that’s too scrumptious to reserve most effectively for St. Patrick’s Day. Get our potato and cabbage hash recipe.
