Curly cabbage: photo, name, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Curly cabbage, or kale, is an extraordinary variety of cabbage that has managed to avoid genetic modification and domestication. During the Second World War in France, Jerusalem artichoke saved people from hunger and beriberi. At the same time, in England, it was cabbage of this variety that helped not to die of starvation. Kale, like Jerusalem artichoke, acquired the title of “forgotten vegetable” for many years. Today, it is returning to the tables thanks to popular restaurants that actively use the leaves in their dishes.

Name and birthplace of Kale

Kurly cabbage has more than one name. It is also called kale (the emphasis is on the second syllable), brunkol, braunkol, gryunkol. But no matter how the vegetable is called, it looks the same anyway: its fringed leaves can have a purple or green tint, and they do not form a head. That is why in Latin the name of the product sounds Acephala or Brassica oleracea, which means "loose, unattached." This variety has a high, sometimes reaching one meter, stalk, from which in all sidesloose leaves diverge. Scientists are sure that grunkol is the most ancient type of wild cabbage.

Browncoli manages to grow even under the most extreme climatic conditions. After the transferred frosts, it turns out only juicier and sweeter. In Europe, kale was the most popular green vegetable until the end of the Middle Ages. Many countries were engaged in the cultivation of leaves, but over time, other cultures replaced the vegetable. When this variety was remembered again, it was already considered exotic, especially in our latitudes.

But, nevertheless, not a single state considers itself the birthplace of grunkol. Cabbage is loved in all countries, but everywhere they consider it brought from another state. The Germans call kale a French culture, in England it is widely believed that this cabbage comes from Scotland or Siberia, and for the Dutch it is a German “subject”. In the United Kingdom and the United States, kale appears under the name Red Russian kale - Red Russian cabbage. They say that merchants from Russia brought the leaves to America on ships, after which the product firmly established itself in California gardens. Trade relations between Arkhangelsk and London contributed to the second coming of feces to England.

Types of Brauncol

Kurly cabbage has many varieties:

1. Siberian cabbage is a variety resistant to low temperatures and various pests.
2. Reed - its height can reach almost two meters. The peculiarity of this species is that it has a heavy stem,which can be used as a walking stick.
3. Red Russian - has the same properties as the Siberian, but outwardly differs in the presence of convoluted, expressive red leaves.
4. Curly cabbage is the most common variety of kale (cabbage). It differs from other varieties by a softer and sweeter taste. The leaves of the culture have a wrinkled and curly appearance.
5. F1 Redboro cabbage can be dark purple or red, so this variety is often used to give dishes certain tones.
6. Tuscan cabbage - characterized by oblong thin leaves with a wrinkled structure.
7. Premier cabbage is a frost-resistant, fast-growing variety.

Whatever the variety of kale (kale), its leaves are best eaten raw, adding them to salads with young garlic, tomatoes and basil. Thus, the useful properties of the culture will be preserved much better.

Composition of cabbage bruncol

Kale contains many minerals, folic acid, approximately 20% magnesium, calcium, copper and potassium. Curly cabbage, the photo of which can be seen in our article, is enriched with vitamins A and C. There are approximately 50% of them here. In a slightly smaller amount, the culture contains vitamins B1, B2, B6, as well as E.

The product also contains vitamin K, which is extremely important for the human body. Pro-vitamin A (beta-carotene) is also found in feces. The product contains 85% of the daily dose of the substance. 100 grams of brauncolhas 28 kcal.

Useful properties of cabbage bruncol

Curly cabbage has a number of some positive properties, for which it is necessary to grow this vegetable. The product helps eliminate calcium deficiency. One gram of cabbage contains about 1.35 milligrams of this substance, while in the same amount of milk it has only 1.13 milligrams. Calcium from this cabbage is absorbed by the body 25% better than calcium from milk. For individuals who suffer from milk protein intolerance, feces are an invaluable storehouse of calcium.

Due to its high content of vitamin C, bruncol is considered an excellent antioxidant of natural origin. The low calorie content of brauncolli helps to fight extra pounds. Despite the minimum calorie content, the vegetable fully saturates the body with most of the necessary substances. Therefore, vegetarians give culture a place of honor in their diet menu.

Kale is considered an unsurpassed substance for the prevention of vision. The culture is called the queen of carotenoids, as one cup of the product contains 200% of the daily value of vitamin A.

Cooking kale

Bruncol is a wonderful ingredient in many dishes. Curly cabbage (recipes are given below) can be a component of a salad or soup. You can make a delicious salad from young leaves of a vegetable. To create it, you need eight small leaves of cabbage, one hundred gramsfeta cheese, 1 cup redcurrants (gooseberries, raspberries, blackcurrants, grapes, or apple slices), a little extra virgin olive oil, 1/4 cup quinoa, parsley, dill, green onions to taste.

Washed and dried kale leaves should be cut into thin strips. Then finely chop the onion and herbs, beat some of the berries in a blender. Mix berry puree with s alt, olive oil and pepper. Now in a bowl we combine cereals, herbs, onions and cabbage and mix the salad with berry dressing. It is recommended to decorate the top of the dish with slices of cheese and the remaining berries.

To prepare a soup with grunkol cabbage, it is worth preparing:

• One hundred ml of cream.
• One glass of chicken or vegetable broth.
• 400g frozen peas.
• White pepper, s alt.
• One potato.
• 200 g kale.
• Two tablespoons of grated Parmesan cheese.
• One or two sprigs of mint.
• Three or four sprigs of basil.

Peel the potatoes and cut into large pieces. Boil potatoes and peas in two containers. We combine the boiled products together with chopped cabbage leaves and broth and beat everything with a blender. Add chopped basil and mint leaves, parmesan, cream to the puree and put a container of soup on a small fire. Stirring all the time, heat the dish for two minutes. Served with croutons.

Crop Planting

As a rule, the crop is grown from seeds that are planted in open soil. curly cabbage,the seeds of which need to be planted in mid-April or early May, do not tolerate transplanting in the best way. Therefore, it is better not to touch the sprouts that have already made their way out of the ground. The soil temperature for seeds should be 50 degrees. A little humus with wood ash must be added to each well.

Very fast growing curly cabbage (kale). Seeds germinate on the fifth or seventh day after planting. At home, the culture is grown from seedlings.

Vegetable Tips

When buying kale, pay attention to the condition of its leaves: they should be crisp and dense and not have dark spots. The product is stored in the refrigerator in a paper bag for two weeks. If it is necessary to keep gryunkol longer, then this is done in the freezer in a plastic container.

Before cooking, it is better to rinse the cabbage and remove the stems from it.

Contraindications to the use of kale

Cabbage of this variety contains oxalates. Their excessive amount in the body leads to a number of diseases. Therefore, the use of feces should be avoided by persons who have stones in the gallbladder or kidneys.