Anybody ever eat this?
Here's a little closer-up shot:
Cabbage flowers, picked up at the market yesterday. I'm going to cook these as tonight's vegetable side, steamed, and then dressed with olive oil and lemon-juice, as suggested by the nice lady I bought them from. Expensive: €3 for this small bunch, which still ought to make a decent amount of vegetable if it doesn't lose too much water.
Wonder what they taste like?
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And the answer is in:
Kind of dark and out of focus, but here's the cabbage flowers, chopped into one-inch segments, steamed, and dressed with olive oil and lemon, with some salt to bring out the flavor. As you might expect, they tasted a bit like broccoli, that same kind of bitterness with an undercurrent of sweet, and the texture was very nice, with fibrous stalks and smooth leaves. The tips, with the flowers, were sort of a cross between broccoli and asparagus. Very, very nice, and I'll do it again when/if I see more.
9 months ago