Brussels Sprouts vs. Cabbage: Differences, Uses, and Recipes (2024)

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Brussels Sprouts vs. Cabbage: Differences, Uses, and Recipes? ›

From a culinary point of view, Brussels sprouts have a denser texture and a more bitter taste, making them inedible when raw, while cabbage has a milder flavour and is often used raw in salads and slaws.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

Brussels sprouts are a nutritious vegetable in the cruciferous family. While they're often enjoyed cooked using methods like roasting, steaming, or boiling, you can also enjoy Brussels sprouts raw. The most common side effect of eating raw Brussels sprouts is that they may cause gas in some people.

About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.

While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.

Although a healthy vegetable, consuming too many Brussels sprouts can be unsuitable for people on anticoagulants since it contains vitamin K, which results in blood clotting. Another issue with consuming Brussels sprouts excessively is that it can lead to gas and bloating.

According to genomics and biotech company 23andMe, some people have a genetic variant that causes them to have more taste receptors on their tongue and to be more sensitive to a chemical called phenylthiocarbamide (PTC).

Brussels sprouts are pretty bitter when eaten raw, but cabbage is quite mild, as anyone who's used cabbage as a wrap or in a slaw knows. Store Brussels sprouts unwashed and covered in the fridge for up to five days, and store cabbage unwashed and in a plastic bag or container in the fridge for up to two weeks.

Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.

One technique for mitigating bitterness in Brussels sprouts is to blanch them. (This technique also works for making collard greens less bitter, as well as other greens.) Blanching involves adding your veg to boiling water for a brief period, then plunging it into an ice bath to stop the cooking process.

What gives Brussels sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

While I love fresh Brussels sprouts, I turn to frozen sprouts more often than not for so many reasons. Top one being they are super convenient as there's no need for prepping. They are also just as nutritious as their fresh counterparts, more affordable, and helps to reduce food waste.

There are also nutritional differences - cabbage has fewer calories than Brussels sprouts, but also fewer nutrients, with sprouts containing higher concentrations of vitamins A and C, Folic Acid, Potassium, Magnesium and Phosphorus.

When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.

Refrigeration is the only effective food storage method for storing fresh sprouts. Sprouts last up to six weeks when properly refrigerated. Once you've harvested your sprouts, learn how to prep and store sprouts in the fridge.

Undercooked sprouts can taste even more bitter than the cooked variety. Overcook them, and they release more sulfur — which amplifies the cabbage smell.

While it may be more convenient to have pre-chopped Brussels sprouts on hand, they will spoil a bit quicker, so it's a good idea to enjoy them within three to four days. Once they take on a yellowish-brown or black color and develop a squishy texture, you know it's time to toss 'em.