🥬 Introduction
In the family of green leafy vegetables, cabbage and Brussels sprouts are often confused due to their similar appearance and botanical heritage. Both are part of the Brassicaceae (cruciferous) family and are known for their cancer-fighting compounds and rich nutritional profiles.
Yet, these two vegetables are not the same — they differ in taste, texture, growing habits, culinary uses, nutrition, and even how the plants look. Whether you’re a home gardener, farmer, chef, or health-conscious eater, understanding the difference between cabbage and Brussels sprouts is crucial.
This blog dives deep into the cabbage vs Brussels sprouts comparison to help you make better decisions for your health, diet, or farm.
🌿 Quick Comparison Table
Feature Cabbage Brussels Sprouts
Family Brassicaceae Brassicaceae
Scientific Name Brassica oleracea var. capitata Brassica oleracea var. gemmifera
Appearance Large leafy head Small, round green buds
Taste Mild, slightly sweet Earthy, nutty, slightly bitter
Texture Soft, layered leaves Firm, compact
Common Uses Coleslaw, curries, soups Roasted, stir-fried, steamed
Calories (100g) 25 43
Fiber (100g) 2.5g 3.8g
Vitamin C (100g) 36.6 mg 85 mg
Vitamin K (100g) 76 mcg 177 mcg
Growing Habit Head grows from central stalk Small buds along vertical stem
Harvest Time 80–100 days 90–110 days
Yield 20–25 tons/ha 10–15 tons/ha
Shelf Life 1–2 weeks in fridge 1 week
🧬 1. Botanical Background and Origin
Cabbage:
Believed to have originated in Europe over 2,500 years ago.
Grows as a tight leafy head.
Popular in cuisines globally, from Indian curries to European sauerkraut.
Brussels Sprouts:
Native to Belgium (hence the name), cultivated since the 13th century.
Grows as miniature cabbages on a vertical stalk.
Became popular in American and European cuisine as a roasted or steamed dish.
🔍 2. Physical Appearance and Texture
Cabbage:
Typically green or red/purple.
Forms a large, dense head of overlapping leaves.
Texture: softer, broad, pliable leaves when cooked.
Brussels Sprouts:
Look like tiny cabbages, each about the size of a walnut.
Grow in rows on a thick central stalk.
Texture: denser, crisp when roasted, or soft when steamed.
👅 3. Taste and Culinary Use
Cabbage Taste:
Mild, sometimes sweet.
Turns softer and sweeter when cooked.
Used in coleslaw, stews, stir-fries, dumplings, Indian sabzi.
Brussels Sprouts Taste:
Earthy, nutty, slightly bitter when raw.
Roasting enhances their flavor and sweetness.
Commonly used roasted with garlic, sautéed with bacon, or balsamic-glazed.
🥗 4. Nutritional Value (per 100g)
Nutrient Cabbage Brussels Sprouts
Calories 25 43
Carbohydrates 5.8g 9g
Protein 1.3g 3.4g
Fiber 2.5g 3.8g
Vitamin C 36.6 mg (61% DV) 85 mg (142% DV)
Vitamin K 76 mcg (63% DV) 177 mcg (147% DV)
Folate 43 mcg 61 mcg
Antioxidants Yes Yes
Summary:
Brussels sprouts have higher protein, fiber, Vitamin C, and K.
Cabbage is more hydrating and slightly lower in calories.
❤️ 5. Health Benefits
Benefits of Cabbage:
Rich in glucosinolates (cancer-fighting compounds)
Improves digestion and bowel movement
Supports heart health due to anthocyanins (especially in red cabbage)
Boosts immunity with high Vitamin C
Helps reduce inflammation
Benefits of Brussels Sprouts:
High in antioxidants and fiber
Excellent for bone health (Vitamin K)
Lowers blood sugar levels
Detoxifies the body
May reduce cancer risk (high sulforaphane)
🚜 6. Farming Comparison
Cabbage Farming:
Soil: Well-drained loamy soil, pH 6.0–6.8
Temperature: Grows well in cool climates (15–21°C)
Spacing: 18–24 inches between plants
Harvesting Time: 80–100 days
Pests: Aphids, cabbage loopers, cutworms
Brussels Sprouts Farming:
Soil: Fertile, well-drained soil, high in organic matter
Temperature: Requires longer cool season (10–24°C)
Spacing: 24 inches apart, tall plant (~3 feet)
Harvesting Time: 90–110 days
Pests: Same as cabbage + downy mildew, black rot
Yield:
Cabbage: 20–25 tons/hectare
Brussels Sprouts: 10–15 tons/hectare (but higher market price)
📦 7. Storage and Shelf Life
Cabbage:
Can last 1–2 weeks in refrigerator crisper.
Outer leaves may discolor, but inner layers remain fresh.
Don’t wash before storage.
Brussels Sprouts:
Shorter shelf life—5–7 days refrigerated.
Best stored in breathable bags.
Can be frozen for long-term storage (after blanching).
🌎 8. Global Market and Demand
Cabbage Market:
Grown and consumed widely in Asia, Europe, and the Americas.
Widely used in processed foods (sauerkraut, kimchi).
Price: ₹10–20/kg (India), $0.6–1.5/lb (USA).
Brussels Sprouts Market:
High-end vegetable, especially in Western countries.
Higher price point and seasonal availability.
Price: ₹80–200/kg (India), $2.5–4/lb (USA).
🌱 9. Home Gardening Tips
Cabbage:
Suitable for beginners.
Can be grown in containers (wide and shallow).
Needs regular watering and full sun.
Mulching helps retain moisture.
Brussels Sprouts:
Needs more vertical space and a longer growing season.
Ideal for northern cool climates.
Prune lower leaves to help sprouts mature faster.
Stake plants if they grow tall and top-heavy.
🧑🍳 10. Popular Recipes
Cabbage Recipes:
Cabbage Sabzi (India)
Cabbage Rolls
Kimchi (Korea)
Sauerkraut (Germany)
Cabbage Soup
Brussels Sprouts Recipes:
Roasted Brussels Sprouts with Garlic
Sautéed Sprouts with Bacon
Sprouts Gratin
Balsamic Glazed Sprouts
Sprouts Stir-fry
🤔 11. Common Misconceptions
❌ They are the same vegetable.
✔️ Truth: They belong to the same family but are different cultivars.
❌ Brussels sprouts are just baby cabbages.
✔️ Truth: Though they resemble baby cabbages, they grow differently.
❌ Cabbage is bland and boring.
✔️ Truth: It’s versatile and packed with nutrients.
❌ Sprouts taste bad.
✔️ Truth: Proper cooking (roasting) brings out their nutty sweetness.
🧠 Conclusion
While cabbage and Brussels sprouts are close relatives in the plant world, they are very different in appearance, taste, cooking method, and nutritional content. If you’re looking for a low-calorie, versatile leafy vegetable, cabbage is perfect. But if you want something dense in nutrients, fiber, and flavor, Brussels sprouts are a great choice.
Both vegetables deserve a place in your diet and garden — not only for their health benefits but also for their culinary diversity.
📌 FAQs
Q1: Can I substitute cabbage with Brussels sprouts in recipes?
Not always. They have different textures and cooking times, but can work in similar stir-fry or roasted dishes.
Q2: Which is healthier — cabbage or Brussels sprouts?
Both are healthy, but Brussels sprouts are more nutrient-dense per 100g.
Q3: Which is easier to grow?
Cabbage is easier and quicker to grow, especially for beginners.
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✍️Real Neel
Founder-Farming Writers
Read A zucchini vs cucumber Difference benifits full guide 👇
https://worldcrop.wordpress.com/2025/07/26/zucchini-vs-cucumber-difference-uses-benefits/
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