Cooking the Other Cruciferous Vegetables
Kohlrabi, Cabbage and Brussels Sprouts
One ancient wild cabbage became the entire family of cruciferous vegetables that we know today.
The brassica family of vegetables, also called cruciferous or cole crops, includes broccoli, cauliflower, kale, Brussels sprouts, cabbage, kohlrabi, turnips, bok choy, and mustard greens among others. Ancient farmers selected each one for their leaves or their ability to form a tight head, flowers, or root.
Brussels Sprouts, cabbage, and kohlrabi have similar flavors. You can use them in the same ways.
After the recipes, I have variations that demonstrate how closely related these vegetables are.
Bringing them Home
Store all of the vegetables, in the refrigerator, in a loose-fitting plastic or perforated bag. They will keep for two to three weeks, depending on how fresh they were when purchased.
Brussels Sprouts — If you can find brussels sprouts on the stalk, and have room in your fridge, keep them attached until you are ready to use them. The stalk will help to keep them fresh.
Kohlrabi — Remove the leaves from kohlrabi and save them, cook them like kale.
