Green, white, red, flower, kohlrabi, kale, Chinese, Brussels, romanesco...: do you know how to eat cabbages? 5 foolproof arguments to enjoy them all winter long with cabbages to please everyone!
1. They are delicious
They do not have a very glamourous reputation – flashback to the high school cafeteria, no thanks –, but who can truly resits a creamy, cheesy and golden cauliflower casserole, a mayonnaise coleslaw (by Bonduelle in the deli isle), a beautiful saukraut or a red cabbage salad with apples and walnuts? Cooked or raw, cabbages are great for every cravings. Broccoli’s sweetness enjoyed by children can even be featured as a puree when you begin solid food incorporation into their diet. As for cauliflower, it can be cooked (all hail pre-steam cooked cauliflower florets by Bonduelle, ready in 3 minutes in the microwave), but also raw in the form of florets to dip or even grated like a tabouleh. Now also available riced by Bonduelle in the frozen isle.
2. They are cheap
Fresh or frozen, not only are cabbages not expensive they can cover several meals: a quarter of a red cabbage is a salad for 3 to 4 people! Essential ingredients in our kitchens for centuries, they are part of a wide array of family-style and economical recipes: soups, stews, salads, casserole…
3. They are high in vitamin C
A portion of raw cauliflower contains almost as much vitamin C as half an orange. 250g of green cabbage covers almost ¾ of an adult’s daily vitamin C needs! And there are also tons of other vitamins. Broccoli has a very high nutritional content: it is rich in vitamin B9, even when cooked or in Bonduelle’s fozen range. It also contains vitamin B5 (only raw) and vitamin B6 (when cooked).
4. They prevent cancer
Many experiments were led in the last twenty years on animals and men alike, they confirm the benefits of regular consumption of cabbages in preventing colon and stomach cancer as well as lunch and esophagus cancer. Their secret is the isothiocyanates – molecules that are prevent in cruciferous.
5. They are available all year long
Most cabbages spread out from autumn to spring. Only Brussels’ sprouts – delicious when cooked fresh – is a winter vegetable: it is on market stalls from September until December – even though some late bloomers are available until March. And in summer, in case of massive craving, you can always get them from the frozen isle!