2095—Cabbages (Choux)

From the culinary standpoint, cabbages may be divided into seven classes, as follows:—

1. White cabbages: used almost solely in the preparation of sauerkraut.

2. Red cabbages: used as a vegetable, as a hors-d’œuvre, or as a condiment.

3. Round-headed or Savoy cabbages: specially suited to braising and the English method of cooking.

4. Scotch kale and spring cabbages: always prepared in the English fashion.

5. Cauliflowers and broccoli: the flower of these is most commonly used, but the leaves are cooked in the English way when they are tender.

6. Brussels sprouts.

7. Kohlrabi: the roots of these may be dished as turnips, and the leaves cooked in the English way, provided they be young and tender.