Darling cabbages: 20 winter recipes to enjoy different cabbages

Each dish has its own cabbage

There are dozens of varieties, all rich in fiber, antioxidants and various vitamins. We take stock of the best known and their specificities.

Green cabbage : sometimes perceived as old-fashioned and too rustic, it is nevertheless very easy to prepare. We choose it for soups, stews or to stuff it as desired…

Kale : it grows in stems, unlike its cousins ​​which develop “in a ball”, and has enjoyed great popularity in recent years. Sometimes a little difficult to eat raw, it works very well in chips, in a smoothie, in pesto or in a gratin.

Brussels sprouts : it’s a children’s nightmare in the canteen, and yet! Skillfully cooked (in a velouté, or roasted in the oven with spices), they turn out to be tender and fragrant.

Red cabbage : with its pretty purple color, it is as good raw as cooked. Grated in a salad, in a casserole with apples and bacon… In short, it has the knack of brightening up our winter menus!

Kohlrabi : its firm but tender texture (which can be reminiscent of a turnip) resists cooking very well and makes it a choice dish to pan-fry. It also replaces potatoes very well in a gratin.

White cabbage : it is the star of sauerkraut, but you can obviously eat it in other ways. Grated in coleslaw style salad for example, or braised.

Chinese cabbage : Asian food lovers are familiar with its tender texture and mild flavor. You can of course stir-fry it in a wok (with chicken or shrimp), seasoned with ginger and soy sauce, or use its large leaves to add a twist to a lasagna dish. It is also delicious finely sliced ​​in salads.