Vegetables in the cabbage family contain lots of fibre, vitamin A and C. In addition, they contain very few calories. Cabbages have always captured our imagination: the old wives' tale even says that babies come from the cabbage patch...
Cauliflower is not always white: there are also green and 'pyramid' cauliflowers (Romanesco). Cauliflower florets can be eaten raw as an aperitif snack or in salads. This way, they contain a lot of vitamin C. But cauliflower can also be boiled, steamed, stewed or baked. To stop the kitchen smelling of cauliflower, just cook it with a couple of crusts of bread.
Headed cabbage is the generic term for white, red and Savoy cabbages. The leaves of these cabbages close up to form a 'head'. They can be eaten raw in a salad, but they are also delicious boiled or steamed. Be sure to remove the outermost leaves and cut out the hard stalks. Then you'll have a delicious dish with lots of vitamin C!
Broccoli is closely related to cauliflower, and is therefore often sometimes called 'Italian cauliflower'. Even the Ancient Romans were already eating this vegetable! Just as with cauliflower, you eat the florets. The difference is in the taste: broccoli is a little bit finer and stronger. And it is less common to eat it raw, more usually it is steamed. If you like its bright green colour, you need to run it under cold water after cooking it. Broccoli is rich in vitamin C, whether in its green or purple sprouting variety. Purple sprouting broccoli is less common in the shops.
The French call them 'choux de Bruxelles' and their English name is 'Brussels sprouts'. This because, just like chicory, they were first grown in Brussels. Actually, sprouts are very tiny cabbages, as you will see if you slice through one. They are crammed with vitamin C.