This underrated vegetable, has a texture much like broccoli stems, but an incredible flavor of a both cabbage and broccoli in one vegetable. It is delicious simply peeled and sliced onto salads, sliced into spring rolls; or included in stir -fries. While we eat the skin, keep in mind it is considered too tough for many people, Here is a salad that we frequently make, and it is excellent in slaws. Occasionally, due to weather, the crop may be too fibrous for eating raw so consider a few of these recipes: These are great and one can’t go wrong roasting them with other veggies.
Normally from 1 or 2 are included in an order. The color may vary depending on the variety being harvested.