Cabbage Family - The Chef's Cooking School
broccoli

Broccoli: green flower

Flavor Profile: leafy, mild

What to look for: bright colors, clean, small

tight buds

Uses: steamed, soup, gratin,salads

Storage: refrigeration in closed plastic bag

Preparation:clean out stem, root, cut cauliflower into smaller florets 

Brussel sprouts: small cabbages, green

Flavor Profile: rich, cabbage like

What to look for: crisp colors, free of marks

Uses: steamed, stewed, braised, grilled, roasted

Storage: refrigerate

Preparation: cut stump end, remove discolored leaves,

make a small X with pairing knife on crown side

brussel sprouts
Cabbage

Cabbage: dark green outer leaves, and inner pale green

Flavor Profile: subtle sweet

What to look for: heavy, tight, free of decay

Uses: boiled,steamed, salad, pickled

Storage: refrigeration

Preparation: split in 1/2, wedge out core,  or shred or grate 

Cauliflower: white "flower"

Flavor Profile: mild,

What to look for: crisp white, firm, tight

Uses: flan, gratin, steamed, roasted, soup,salad

Storage: refrigeration in closed plastic bag

Preparation: clean out stem, root, cut

cauliflower into smaller florets

cauliflower
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