In Britain, where the rain falls with a kind of resigned persistence and the seasons blur into one another, the Brassica family has long been a stalwart of the supermarkets. Cabbage, kale, broccoli, cauliflower, Brussels sprouts—these are the workhorses of the vegetable world. They are available in every neighbourhood supermarket, dependable, and unpretentious.
But then there’s kohlrabi, the oddball of the family, with its bulbous stem and alien-like appearance. Finding it requires a pilgrimage to a farmer’s market or an artisanal store. It’s a small adventure that feels almost indulgent in its specificity.
Still, for the most part, Brassicas are the everyman’s vegetable. They are accessible, affordable, and forgiving. They keep well in the fridge—or even on the counter, if the weather isn’t too warm—making them a practical choice for those of us who occasionally forget about the last trip to the supermarket.
But let’s not mistake practicality for dullness. The Brassica family, also known as cruciferous vegetables, is a study in contrasts. Their four-petaled flowers, shaped like a cross, give them their botanical name—Brassicaceae—and a certain medieval elegance. Yet, their flavour profile is anything but delicate.
The bitterness
These vegetables are bold, sometimes bracing, with a bitterness that can divide a dinner table.
That bitterness, though, is where the magic lies. It comes from glucosinolates, sulfur compounds that break down into substances like sulforaphane and indole-3-carbinol when cooked or digested. These compounds are the stuff of scientific fascination, offering anti-inflammatory, antioxidant, and even cancer-preventing properties. In other words, Brassicas are not just good for you—they’re heroically good for you.
The stench
Of course, not everyone is won over by their pungent charm. The smell of cooking Brassicas, particularly cabbage or Brussels sprouts, can be polarising. My own approach is to cook them with a lid on, or better yet, in the oven. This allows their aromas to mingle with olive oil, garlic, or a splash of balsamic vinegar, rather than taking over the entire kitchen. Cooking the Brassica family with these methods can also help in blending their strong aromas.
The options
Roasting, in particular, is a revelation. It coaxes out their natural sweetness, transforming even the most stubborn sprout into a caramelised, crispy delight. Take Roast Cauliflower Thermidor—a dish that elevates this humble brassica into a luxurious, creamy masterpiece, proving that even the simplest vegetables can wear a French crown. Steaming, on the other hand, preserves their vibrant colours and nutrients. Sautéing with a bit of ginger or a squeeze of lemon adds depth and brightness. And then there’s fermentation, which turns humble cabbage into tangy sauerkraut or fiery kimchi. It imbues it with a complexity that feels almost alchemical. Of course, fermentation comes with a side of misgivings and hesitation for most cooks who haven’t done it before.
Muscle Power
What’s remarkable about Brassicas, beyond their versatility and nutritional prowess, is their resilience. They are the unsung heroes of sustainable eating, thriving in cool weather and requiring minimal resources to grow. Cabbage and kale, in particular, seem almost indestructible. They are capable of withstanding frost and flourishing in conditions that would make other plants wither. This hardiness makes them a favourite among farmers and home gardeners alike. It serves as a reminder that the best things in life are often the simplest. The entire Brassica family contributes greatly to sustainable practices not only for home gardeners but also for large-scale farmers.
Creativity
And yet, for all their practicality, Brassicas are also a source of endless culinary inspiration. There’s the peppery bite of arugula, the earthy sweetness of roasted cauliflower, and the tender crunch of lightly steamed broccoli. Each member of the family brings its own personality to the table. They invite us to experiment and explore. So, the next time you find yourself staring at a head of cabbage or a bunch of kale, don’t just think of it as a vegetable. Think of it as a challenge, an opportunity, and a story waiting to be told. Embrace the bitterness and play with the flavors. You might just find yourself falling in love with this humble, extraordinary Brassica family of plants.
After all, as any lover of greens will tell you, there’s something deeply comforting about a bowl of buttery mashed potatoes with a side of perfectly cooked greens. It’s not just a meal. It’s a tradition, a connection to the land, and a reminder that sometimes, the simplest things are the most profound.
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