I remember most of the brassicas of my youth with abject horror, especially my grandmother’s approach to boiling bitter, coarsely-sliced cabbage until it was practically white and then plating-up extremely rubbery stalky bits with ham which somehow had been both boiled-and-dessicated, serving it with blunt cutlery that was “too good to sharpen” and a streak of yellow mustard to add something approaching flavour.

It was a post-war thing. I’m glad that approach to food and ingredients is gone; I hope it never returns.

For many years, they were scorned. Even Steve Bontadelli admits it, and he makes his living growing them. “A lot of people of my generation hated them,” he says. “Their moms boiled them and made them even stinkier.”

https://www.npr.org/sections/thesalt/2019/10/30/773457637/from-culinary-dud-to-stud-how-dutch-plant-breeders-built-our-brussels-sprouts-bo