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LEAF VEGETABLES 3
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Red cabbage
Milder-tasting than other cabbages, it is usually eaten raw and finely chopped in salads.
white cabbage
After fermentation, it is used to make sauerkraut; it is also used as an ingredient in stews.
grape leaf
Associated with Mediterranean cooking, it is used to prepare dolmades (stuffed grape leaves) and as a garnish for fruit and salad platters.
curled kale
Its very curly, stringy tough leaves have a strong flavor; it is almost always eaten cooked.
Brussels sprouts
The smallest member of the cabbage family is only eaten cooked and whole as a vegetable side dish.
Red cabbage
Milder-tasting than other cabbages, it is usually eaten raw and finely chopped in salads.
white cabbage
After fermentation, it is used to make sauerkraut; it is also used as an ingredient in stews.
grape leaf
Associated with Mediterranean cooking, it is used to prepare dolmades (stuffed grape leaves) and as a garnish for fruit and salad platters.
curled kale
Its very curly, stringy tough leaves have a strong flavor; it is almost always eaten cooked.
Brussels sprouts
The smallest member of the cabbage family is only eaten cooked and whole as a vegetable side dish.
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