Star vegetable: do you want cabbage?
Romanesco cabbage
Cauliflower native to Italy, the cabbage romanesco has a look of resemblance to broccoli with its pretty green granny color. Its sweet and sweet flavor goes well with fish and cheese. It is steamed or woked so that its flowers hold well. Then we can put it in a quiche, a gratin, in salad or even in a small risotto with vegetables.
Cauliflower
It's the cabbage It's easy to recognize with its thick green leaves and all-white heart. Raw, it's a perfect dipping vegetable for a light and healthy aperitif. Otherwise, it cooks for 15 minutes in boiling salted water or 5 to 10 minutes by steam. After this step, the recipe festival can start: gratinbread, soup, donut, pie, flan and cream ... The cauliflower goes everywhere!
Chinese cabbage
Its elongated shape astonishes. Is it a cabbage who would have gone up? No, no it's a cabbage Chinese. Between salad and cabbagehe likes to be eaten raw, steamed or wok. At once tender and crisp, it is perfect in the soup Japanese noodle, the ramen. It can also be braised, stuffed or just blanched to cook in salad with a little rice vinegar.
Green cabbage, red cabbage
All round, green cabbage and red add pep to the plates. The cabbage red likes sweet salty: in salad it accompanies perfectly carrots and supremes of orange or melted boiled apples. The cabbage green, he likes poultry. With onions, carrots and a hint of homemade mayo, he makes a coleslaw to die for.
