Based of hundreds of recipes around the planet, collard greens, cabbage, and cabbage share origins in the cruciferous family, although small differences in the texture of their leaves or their flavor make it easy for us to distinguish them. Discover how to differentiate collards from collards and cabbage.
Popular base of many dishes and preparations from the most traditional recipes in Spanish cuisine, collard greens, cabbage, and cabbage have become vegetables that are explored through fermented dishes, salads or soups. How they differ, what characteristics or varieties distinguish them, as well as their nutritional contribution will be the key to understanding more about them.
Collard greens, collards, and cabbage belong to the same genus, Brassica, and are close relatives in the cruciferous family. Despite their similarities, they have some key differences in terms of appearance, flavor, and culinary uses.
What is collard greens?
Collard greens are a variety of Brassica oleracea – specifically, acephala – that is characterized by having loose, curled leaves instead of forming a compact head like cabbage and cabbage. This characteristic is explained for several reasons, such as that cabbage can undergo a natural adaptation to its environment since that characteristic curl on its leaf helps it reduce water loss through transpiration by minimizing the surface area exposed to the wind and sunshine. It is not trivial that, for this reason, it is a vegetable typical of northern gardens and a fundamental part of the stews in Galician, Asturian or Basque cookbooks.
The leaf, more resistant than that of other varieties of vegetables, has nothing to do with the concentration of cellulose. Although it is true that cooking times are longer compared to cabbage or cabbage, no significant differences are found in the concentration of cellulose in collard greens, its harder texture being due to the variety and the moment of maturation of the plant. when it is harvested.
What is cabbage
Cabbage is a type of vegetable known as Brassica oleracea capitata. Unlike collard greens, it forms a compact head of round or oval leaves, which overlap one another. The leaves of cabbage are more tender and soft, making its culinary uses somewhat different from those of collards, although quite similar to those of cabbage.
What is cabbage
Cabbage, also known as Brassica oleracea capitata f.alba, is very similar to cabbage. It has a compact head of leaves, although these are usually light in color or even white. They stand out for being tender and having uses in cooking that are quite similar to those of cabbage.
Collards vs Cabbage: Nutrition Comparison
| per 100g | Cabbage | Collards |
|---|---|---|
| Calories | 25 | 32 |
| Carbohydrates | 5.8 g | 5.42 g |
| Fat | 0.1 g | 0.61 g |
| Dietary fiber | 2.5 g | 4 g |
| Protein | 1.3 g | 3.02 g |
| Calcium | 40 mg | 232 mg |
| Iron | 0.47 mg | 0.47 mg |
| Magnesium | 12 mg | 27 mg |
| Potassium | 170 mg | 213 mg |
| Sodium | 18 mg | 17 mg |
| Vitaminium B1 (Thiamine) | 0.061 mg | 0.054 mg |
| Vitaminium B2 (riboflavin) | 0.04 mg | 0.13 mg |
| Vitaminium B3 (Niacin) | 0.234 mg | 0.742 mg |
| Vitaminium B6 | 0.124 mg | 0.165 mg |
| Vitaminium B9 (Folic acid) | 53 mg | 0.129 mg |
| Vitaminium C | 36.6 mg | 35.3 mg |
| Vitaminium K | 76 mg | 0.437 mg |
How to differentiate collards, and cabbage
To know the differences between collard greens, cabbage, and cabbage, we must stop to talk about their form, their flavor, the way they are used in different recipes or their harvesting process.
Regarding the price there are hardly any differences. These, in any case, would be a consequence of supply and demand, the location or the intrinsic quality of the product: organic, kilometer zero, market cuisine…
Taste: collard greens are more bitter
Although the three types of vegetables have similar flavors, it is true that we can make a clear distinction between the characteristics of collard greens compared to cabbage and cabbage.
While the latter two are softer and with slight sweet touches, collard greens are characterized by significant bitterness. The reason for this appreciable characteristic lies in glucosinolates, sulfur compounds with nitrogen and sulfur in their complex structure and which are found naturally in cruciferous plants. When plants are cut for consumption, glucosinolates can release enzymes – such as isothiocyanates – that convert them into compounds with a bitter and spicy taste but which, paradoxically, are vital for our health as they are excellent natural antioxidants.
Cooked: cabbage and cabbage, more versatile
Collard greens, cabbage, and cabbage are very versatile types of vegetables in cooking. Although with small differences, they are usually served boiled or sautéed, being a fundamental part of many dishes in Spanish recipes.
Cabbage, which stands out for the hardness of its leaves and their bitter touch, is perfect to serve boiled with traditional stews where the Asturian pot or the Galician broth stands out.
Cabbage, very popular in Asian recipes, can be presented in different ways. For example, it is very common to find it in a salad – like this one with cabbage and carrot – or fermented in the popular sauerkraut, the garnish that accompanies the well-known German sausages. If we go to Korea, we will recognize the flavor of cabbage in kimchi, the star dish of its cuisine and which has many similarities with the German dish since cabbage is also presented in its fermented version.
Regarding cabbage, it can be presented as a humble sautéed with paprika and garlic, in Ukrainian borsch or in delicious meat rolls with cabbage leaves, better known as sarmale, which is one of the most traditional recipes in the Romanian cookbook.
Harvesting: from winter collards to the ubiquitous cabbage
Collard greens are typically a winter vegetable and can be harvested from late fall to early spring.
Although similar to collards, cabbage is much more versatile in terms of its harvest schedule. In colder climates, it behaves similarly to cabbage but it is true that in temperate climate areas, it can be harvested throughout the year.
Cabbage has varieties that can be harvested throughout the year, starting in spring and ending in autumn, while there are specific varieties, such as winter cabbage, that are only harvested in this season.