Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Plant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four vegetables are the result of the cabbage plant by cultivation
Directions
Cut the asparagus stalks into pieces about an inch long, and as far down as tender. Cook them in salted boiling water. Drain and stir into them just enough white sauce to well coat them.
[Sidenote: Cabbage.]
[Sidenote: Cauliflower.]
[Sidenote: Brussels sprouts.]
[Sidenote: Kohlrabi.]
Four vegetables are the result of the cabbage plant by cultivation. As the rose changes its character under the hand of the floriculturist, so it is with cabbage at the hand of the gardener. First is the cabbage, which is the leafy bud that stores up food for a flower the next year. Second, the cauliflower, which is a cluster (corymb) of forced cabbage flowers. Third, Brussels sprouts. The leaves are picked off, and small buds form along the stem; and fourth, kohlrabi, which is the leaves turned into a fleshy tuberous-like vegetable. In these results two of the phases, cauliflower and Brussels sprouts, are much esteemed, and are given rank with the best vegetables, while cabbage and kohlrabi have little favor, and are considered coarse and vulgar foods. The cabbage, however, if properly cooked, will be found an exceedingly palatable vegetable, which very closely resembles cauliflower.