When the weather turns, the days get shorter and it’s time to get out the winter clothes, it’s also high season for the Brassicaceae, or mustard family, on your family’s dinner table.
The Brassica oleracea species in particular is the sturdy progenitor of broccoli, Brussels sprouts, cabbage, cauliflower and kale. Many of these vegetable varieties are in peak season in North America as the winter months approach.
For those who delight in the fresh, climate-smart tastiness of seasonal or local produce, now is the time to embrace the Brassicas and all their bitter, cancer-preventing pungency. (Glucosinolates, the compounds that give the Brassicas their bitterness, are also thought to protect against cancer.)
Here are five green, nutritious and delicious recipes to help you and your family make the most of winter’s surprising bounty.
It’s not for nothing that cabbage holds a traditional place around the world in soups, stews, salads and fermented foods. Cabbage is the secret weapon of a green, nutritious and frugal winter kitchen. A single cup contains all the potassium of a banana, nearly three grams of satiating fiber and a respectable amount of calcium (comparable to a half a cup of cottage cheese) – all while pricing out at less than a quarter a serving. Low in pesticide residues, cabbage has a spot on EWG’s Clean 15 list. This is one vegetable that should be placed with frequency – and gusto! – into your shopping cart and on the menu.
Next: Perfect Brussels Sprouts and Mashed Cauliflower