Kale She is called the Queen of Cabbage – and there is no wonder in this. The amount of vitamins and nutrients that we can find in it should encourage you to eat cabbage even more often. What does this vegetable hide? Where does it come from and what can you do from it?
Where did Italian cabbage come from? The origin of this vegetable is not as obvious as it may seem. This variety of cabbage was reportedly known in ancient times. The Romans were convinced that it was thanks to her that they live for a long time and in good health. Still We associate Italian cabbage primarily with the diet of the Mediterranean. However, despite the Polish name, this for the first time appeared in the region currently known as Savoy, located on the border of Italy, France and Switzerland. That is why the English name of Italian cabbage is Savoy Cabbage. Currently, this type of cabbage is grown everywhere, not only in Europe, but also in America and Asia. In Poland, she found herself thanks to Queen Bona and her love for Italian dishes, which are much lighter than Polish.
When is Italian cabbage available on the market? The description of the cultivation indicates that it is a two -year plant, which is sown in greenhouse conditions. The cuttings themselves can only be transferred to the field in May, when the temperature allows it. The first year is the time of development of the peak bud, the head appears during the second year of development. Thanks to its structure, Italian cabbage is resistant to really extreme weather conditions – even high frosts. We can therefore buy regardless of the season, but it tastes best in spring and summer.
What does Italian cabbage hide? The properties of this vegetable are really interesting. Cabbage is rich in iron, which is an essential element of the diet of each of us, but above all women and future mothers. Perfect for vegetarian and vegan cuisine. We also find magnesium in it, thanks to which our nervous system can work properly. Of course, that’s not all. Due to the large number of antioxidants, Italian cabbage is considered a vegetable with anti -atherosclerosis or even cancer. However, it should not be treated as a medicine for everything and the main ingredient of the diet. In Italian cabbage you can also find Beta-carotene, vitamins C and E, as well as calcium, which supports the proper structure of the bone. Once again, therefore, it can be seen that this vegetable is perfect for a vegan diet, in which there is a risk of deficiency of this ingredient. Thanks to sulfur compounds, cabbage is also considered a medicinal vegetable, which accelerates wound healing. That is why our great -grandmothers and grandmothers prepared cabbage compresses for eczema or frostbite.
Although it is impossible to downplay how many properties Italian cabbage has, contraindications to eating this vegetable are also worth attention. Due to the fact that eating more vegetable can cause gases, flatulence, nausea and indigestion, and even intestinal colic, It is not recommended to consume Italian cabbage to people who suffer from chronic gastrointestinal diseases. It is not recommended to her either People with thyroid disease, pancreatitis and severe heart ailments.
You probably wonder what can be done from Italian cabbage. This vegetable is very similar to ordinary white cabbage, but we often approach it as if we didn’t know how to use them. And it’s so simple. You can do with cabbageDelicious stuffed cabbage – both meat and vegan – cabbage soup, excellent salad or even cabbage chips. What’s more, Italian cabbage can also be stuck. This is a rarer version of this delicacy, because it is usually made of white cabbage. However, if you have Italian cabbage at home, be sure to try to crush it. How? We will tell you later.
What to do with such a delicious vegetable as it is kale? The rules are not complicated and you can easily use them when preparing daily dinners or snacks. Italian cabbage is one of those ingredients that you can really do everything.
- Italian cabbage soup – You will prepare it on a rib decoction. It will be excellent and aromatic. You need not only cabbage, but also a few potatoes to thicken it a little. Pour chopped and fried vegetables (also Italian) pour the broth and cook to the tender of potatoes, i.e. about 20 minutes. Season with salt and pepper, also add cream to get it.
- Stuffed cabbage – You will make them the same as with white cabbage. Remember to blank the leaves a little before stuffing them so that they are soft and firm, ideal for wrapping. If you have a sauer cabbage head at home, you can do Sarale, which is a little different stuffed cabbage.
- Italian cabbage chips – You probably haven’t heard of it. And yet you can make a perfect and above all healthy chips from cabbage. Wash and kidnap the leaves into smaller pieces. Avoid, however, nerves that are thick and will be sipping. Put everything in a bowl, pour oil (3 tablespoons) and add your favorite spices. Mix gently with your hand to rub all the leaves with oil and spices. Bake on a baking tray with baking paper until dry and crunchy. Do it at a low temperature of 100 degrees.
- Salad – From Italian cabbage, just like Chinese, you can make a perfect salad. Cover it, season with salt and pepper, add finely chopped tomato and add two tablespoons of yogurt and a small teaspoon of mayonnaise. Lick your fingers.
- Casserole – You can bake cabbage with other vegetables and, for example, pasta. It will be delicious especially in tomato sauce with mozzarella. Cut it finely, add other vegetables, such as peppers, mushrooms and zucchini, throw in cooked pasta and a little passage. The whole, sprinkled with cheese, bake at 180 degrees for 30 minutes.
You are wondering How to mow Italian cabbage? Very simple – if you have your patent for pickling cabbage, you can also repeat it with an Italian variety. If not, be sure to use as little ingredients as possible so that the cabbage tastes only with itself and pickling. Cover a kilo of cabbage finely or thick, as you like. Furture it with salt (20 grams) and wait for it to let go of the juice. Then beat it, for example with a meat pestle. Transfer the whipped cabbage to stoneware. Place it so that there is no place in the jar for anything, and then press the stone. When the cabbage begins to work after two days, break it by whipping again. After that, press it again. After two weeks, sauerkraut will be ready.
Sources: Terazpoczy.pl
