leaf vegetables [3]![click to hear](/images/speaker.jpg)
Leaves of edible plants consumed as vegetables.
red cabbage ![click to hear](/images/speaker.jpg)
Milder-tasting than other cabbages, it is usually eaten raw and finely chopped in salads.
white cabbage ![click to hear](/images/speaker.jpg)
After fermentation, it is used to make sauerkraut; it is also used as an ingredient in stews.
grape leaf ![click to hear](/images/speaker.jpg)
Associated with Mediterranean cooking, it is used to prepare dolmades (stuffed grape leaves) and as a garnish for fruit and salad platters.
curled kale ![click to hear](/images/speaker.jpg)
Its very curly, stringy tough leaves have a strong flavor; it is almost always eaten cooked.
Brussels sprouts ![click to hear](/images/speaker.jpg)
The smallest member of the cabbage family is only eaten cooked and whole as a vegetable side dish.