Kale / Cabbage

Kale and cabbage are leafy vegetables from the Brassica family that have been used in cooking for centuries. Their large, firm leaves have a mildly bitter, earthy flavor that softens with cooking. They are most commonly braised with onion, caraway seeds, and lard as a classic side dish to dumplings or meat. They also work well in soups and stews, and can be pickled or fermented. Both are highly nutritious, rich in vitamins C and K, dietary fiber, minerals, and antioxidants. These vegetables are frost-hardy and are typically harvested in autumn and winter when their flavor is at its best.