Category:Brassica oleracea dishes: Difference between revisions

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This category holds dishes in which the main or essential ingredient is a cultivar of the Brassica oleracea species of the genus Brassica. Major members include

• flower bud cultivars like broccoli; broccolini; cauliflower, broccoflower, and Romanesco broccoli;
• most cabbages including white cabbage, red cabbage, and Savoy cabbage;
• loose-leafed cultivars like collard greens; kale; and spring greens;
• others like Brussels sprouts; kai-lan (Chinese broccoli); kohlrabi.

Chinese cabbages like Napa cabbage and pak choi (bok choy) are members of Brassica but not of Brassica oleracea.

Some dishes whose specific ingredients vary may be listed both here and in Category:Brassica dishes.