Brittany, with its mild and temperate climate, is an optimal land for growing cabbages

Historically known for its production of cauliflower, broccoli is also widely grown in Brittany.

In recent years, an ancient curly brassica has also been revived: kale cabbage.

At CADIOU, we sell these 3 varieties: cauliflower, broccoli and kale.

Available in conventional and organic.

Many health benefits

These 3 cabbages are rich in :

  • antioxidants, real allies in countering cell ageing
  • minerals: potassium, calcium, phosphorus and magnesium
  • vitamins: A, B, C
  • fibres


Cabbage contains about 92% water. After harvesting, it is important to maintain a relative humidity of at least 90% or more. Cabbage can therefore be stored in the refrigerator and remain fresh for 4 to 5 days. 


In Antiquity, cauliflower was consumed by the Greeks and Romans before being forgotten and rediscovered in the 16th century. According to the legend, Italian sailors brought cauliflower back to Europe from their trip to the East. The French Monarchs then made it their favourite vegetable. 
Today, Brittany is the leading producer in Europe. 
Cauliflower is a compact ball with green leaves. 
It is available in white, the “classic” cauliflower, but also in yellow, orange, purple and green.

Cauliflower is consumed all year round. It is a biannual vegetable: its high season is from November to April; its low season from May to October.   

Raw, cauliflower is perfect for dipping in a sauce such as tapenade, aioli or guacamole to enhance an aperitif. 

Cooked, the most popular recipe is the gratin but cauliflower is also delicious mashed, steamed or pan-fried.


  • Parcel of 8 heads


This vegetable looks like a miniature tree. Its central stem is surrounded by small bunches.
It is usually colored green. But there are also purple and white broccoli.

Originally from southern Italy, the Romans used its leaves as a poultice to disinfect injuries and wounds.

Broccoli is consumed from May to December. 

Raw, it is eaten in salad.
Cooked, it is famous steamed: the ideal is not to overcook it in order to preserve its crunchy texture and thus, to preserve its benefits. It is also eaten in purée, soup, gratin, etc.


  • Parcel of 6kg loose
  • In 500g individual bags

Kale cabbage

This vegetable is a very old variety of green cabbage. Originally from the Mediterranean, it was adored by the Romans.
It belongs to the curly cabbage family. The only difference is that it is not a “head” cabbage, i.e. it does not have a head. It looks like a small bush with a central stem surrounded by green leaves.

Kale cabbage is available from September to March.

It is eaten like other cabbage varieties: sautéed, boiled or steamed.
Raw, it is delicious in salads, cut into thin strips. It is also a star ingredient in smoothies and detox juices.


  • Parcel of 3kg loose
  • In 250g bunches