Winter cabbages are extraordinary, they’ve simply got it all!

 

Green or red cabbage, cauliflower, broccolis or Brussels’ sprouts, these vegetables from the cruciferous family accompany perfectly all your winter dishes. Choose them firm, without spots nor withered or yellowed leaves, and preserve them in the vegetable compartment of your fridge.

Raw, the white and red cabbages will be served minced in salad, with ham or chicken slices. You can include some hazelnuts or pumpkin seeds to add some crunch.

Cooked in boiling water or steamed, cabbages are wonderful in a gratin, bathed in white sauce flavoured with a touch of nutmeg or curry and sprinkled with parmesan flakes.

The little Brussels’ sprouts are delicious roasted, spiced up with mustard and diced bacon. A friendly and comforting meal during the winter frosts.

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We invite you to visit our restaurants to taste our cabbage-based recipes of the month under the name of “Decembris”.

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  • A warm meal “Decembris”:  Organic green cabbage Stoemp, pork-veal meat loaf with organic quinoa and a mustard sauce
  • A small salad "Decembris" : Organic white cabbage, coconut, apple, coriander
  • A Soup "Decembris"

 Discover our video recipe of the month