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Brassica oleracea is the species of plant that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, savoy, and Chinese kale. In its uncultivated form it is known as wild cabbage. It is native to coastal southern and western Eu
Cook with Common cabbage
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Brassica oleracea is the species of plant that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, savoy, and Chinese kale. In its uncultivated form it is known as wild cabbage. It is native to coastal southern and western Europe. Its tolerance of salt and lime and its intolerance of competition from other plants typically restrict its natural occurrence to limestone sea cliffs, like the chalk cliffs on both sides of the English Channel.
(+)-cis-abscisic aldehyde(+)-neomenthol(+)-taxifolin(+)-7-iso-jasmonate(+)-1(10),4-cadinadiene(+)-lariciresinol(+)-secoisolariciresinol(-)-lactol(+)-pinoresinol(+)-pulegone(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(3r)-sophorol(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa
Molecular pairings
Pairs well with — computed from shared flavor compounds
