Choux—Cabbage

1) White cabbage which is almost exclusively used for making Sauerkraut (Choucroute).

2) Red cabbage which is used as a vegetable, as an Hors-d’oeuvre and as a pickle.

3) Round green cabbages which are best when plain boiled or braised.

4) Scotch kale and spring cabbage which are usually plain boiled.

5) Cauliflower and broccoli of which only the flower part is normally used; the leaves may, however, be plain boiled when they are tender.

6) Brussels sprouts.

7) Kohlrabi and swedes of which the tender young leaves can be cooked but usually only the bulbous root is used in the same way as turnips.