To be Honest with you all I, despised Cabbages/Brassicas for a very long time until I properly cooked with them or tried them for good. Now in my area of origin the Cotentin, Cauliflowers are grown in abondance so much so that in my childhood home we knew the smell of a boiling Cauliflower and thought 'The not again' when we arrived from school. To be honest Mum was cooking them to a smelly crucifiction... However to be fair it was not the fault of the Cauliflower.

The humble Cauliflower.

Nowadays it is a totally different affair the Cauliflower and me. I do love a good Cauliflower and Cheese Bake. But I also tried my hand the entire roasted Cauliflower, the Caulifower Steak and Cauliflower Rice. 

Then comes the ever crucified Brussels Sprouts. You couldn't escape from them every Christmas. Over boiled as well which was a crying shame because actually Brussels Sprouts are nice but done in different ways and jazzed up. Sautéed along with a little Garlic, chopped Shallots, Lardons, Chestnuts or Hazelnuts, chopped or whole, and the Zest of an Orange then you have a nice side dish of Brussels Sprouts.

 Brussels Sprouts ready to be Sautéed.

For the other Cabbages I discovered them and tried them and even grow some of them like the Chinese Cabbage. So to resume Cabbage is a wonderful Veg which should never be dismissed because they are really versatile, and make nice Sides but also decent ingredients to within a dish itself or being by themselves an entire dish or be preserved.

Pickled Red Cabbage and Eggs.

Brussels Sprouts

About Brussels Sprouts

Red Cabbage

About Red Cabbage

Chinese Cabbage

About Chinese Cabbage

Broccoli

A selection of Varieties of Broccoli

Cabbage

About Cabbage

Cauliflowers

A Selection of Cauliflowers

Pak Choi

About Pak Choi

Savoy Cabbages

A Selection of Savoy Cabbages

Sweetheart Cabbage

A Selection of Sweetheart Cabbages