Brussel sprouts, or Brassica oleracea, belong to the Brassica family. They are leafy vegetables that are high in vitamin C. Their color ranges from sea green to fern green, other varieties exhibit violet hues.
To prepare them, cut the buds from the stalk and cut the surplus of stems away, as well as any loose surface leaves. Once they are cut and clean, they can be boiled, steamed, stir-fried, grilled or roasted. Making a cross at the center of the stem can help the buds cook better.
Green cabbage is a vegetable with dense-leaved heads, closely related to broccoli, brussel sprouts and cauliflower. Cabbage can be pickled, fermented, steamed, stewed, sauteed, braised or consumed raw. Cabbage is a source of vitamin C.
There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.