Cabbage

A relative of broccoli, collard greens and cauliflower, this vegetable with green or purple leaves can be eaten raw, finely shredded, and can also be used in soups, stews and pickled vegetables. The sauerkraut, chucrute in Portuguese, a dish that German immigrants introduced to the southern region of the country, is made with fermented cabbage and spices, traditionally served with sausages and ham hocks.