Romanesco cabbage: positive properties, warnings from doctors, methods of preparation

Useful qualities of vegetables, warnings for consumers

When studying the composition of Romanesco cabbage, it was revealed that it contains many useful substances: vitamins A, C, K, E, PP, B6, B1, B2; folic acid; beta-carotenes; biotin; pantothenic acid; fluorine; manganese; zinc; iron; phosphorus; potassium; calcium; magnesium; copper.

A rich set of vitamins and microelements makes cabbage a product that:

• promotes the digestive process;
• prevents the development of heart and vascular diseases;
• removes toxins and unnecessary cholesterol from the body;
• reduces the likelihood of developing constipation and hemorrhoids;
• makes the immune system stronger;
• has a calming effect on the nervous system;
• improves thyroid function;
• prevents the formation of tumors and allergies.

Romanesco cabbage can be consumed during a diet because it is low in calories. Cosmetologists recommend diversifying your diet with this product to improve the condition of hair, nails and skin.

However, consumers need to know that cabbage should not be eaten if the following conditions are observed:

1. Acute stage of cardiac pathologies. Under the influence of a vegetable, the work of the heart muscle can accelerate, which can cause harm to a person.
2. Flatulence. Cabbage dishes will increase gas formation.
3. Development of diarrhea. The product will slow down the restoration of normal stool status.

What Science Says

Scientists have found a flavonoid compound in Romanesco cabbage known as kaempferol. It is believed to be able to destroy cancer cells and prevent the formation of new ones. Other properties of kaempferol include anti-inflammatory, antimicrobial, antioxidant, cardio- and neuroprotective effects.

This flavonoid can prevent diabetes, osteoporosis, allergies, has analgesic properties and regulates hormonal levels.

Cabbage also contains chemical compounds such as sulforaphane and isothiocyanates, which increase the liver’s ability to remove carcinogenic toxins, thereby preventing the malignant degeneration of cells. The anticancer effectiveness of these substances has been laboratory proven on cells of the bladder, breast, colon, prostate and ovaries.

The high content of carotenoids improves the appearance and tone of the skin. Rich reserves of iron, folic acid and vitamin C (100 grams of the vegetable contains the daily requirement of ascorbic acid) make romaine cabbage an excellent choice for those struggling with anemia and infertility. And people suffering from lack of taste or a “metallic” taste in the mouth claim that Romanesco helps eliminate these symptoms. Researchers say it's all thanks to zinc.

It also helps regulate blood sugar, control inflammation, and improve bone density. The fiber contained in the vegetable improves digestion, while providing a feeling of “fullness”, which is useful for maintaining a healthy body weight. And the low value makes the product an ideal ingredient in a weight loss diet. Since romaine cabbage is a member of the cruciferous family, it contains glucosinolates, which are sulfur and nitrogen-containing compounds that naturally cleanse the kidneys.

An easy way to prepare florets

Cabbage acquires a delicate texture and pleasant taste if you cook it in batter. For the dish you need:

• medium head of cabbage;
• chicken eggs – 2 pcs.;
• vegetable oil – 200 ml;
• salt, crushed black pepper - to taste;
• mayonnaise – 75 g;
• lemon – 2 – 3 slices;
• garlic – 1 clove.

Description of the cooking process:

1. Divide the cabbage into inflorescences.
2. Boil water, pour in the prepared product, add salt, cook for 4 minutes.
3. Remove the inflorescences from the liquid and cool with ice water.
4. For the batter, beat the eggs with flour until a lump-free mixture is formed, add salt.
5. Heat the oil in a frying pan, dip the cabbage in the batter, and fry until an amber crust appears.
6. Place the finished product on a napkin to remove fat and pepper.
7. Make the sauce: combine mayonnaise, lemon juice, crushed garlic.

Attention! You can pour the prepared mixture over the cabbage or dip the pieces in it immediately before eating.

Characteristics and description of culture

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In Russia, this type of cabbage appeared around the 19th century, but did not take root in our gardens and tables. But in the USA and Western Europe it is used quite widely. Other names are pie cabbage, Milanese cabbage, Italian cabbage or curly cabbage. Unfortunately, it does not last long even in the refrigerator, and therefore is not suitable for the winter.

Its appearance is similar to white cabbage, however, the leaves are thinner, bubbly, wrinkled, without hard veins. The covering leaves are intense dark green; the loose head inside is light yellow and creamy in color. Its shape can be “rose-shaped,” flat, or cone-shaped. Mature heads of cabbage weigh about a kilogram or two and are prone to cracking.

• Compound

Curly cabbage is rich in pectin substances, carbohydrates, and amino acids. There is also glutathione, a powerful natural antioxidant. In terms of crude protein, vitamin C, and dry matter content, it is clearly superior to its white cabbage “sister.” It contains vitamins PP, B6, E, thiamine, riboflavin, carotene, fiber, mustard oils.

It contains salts of calcium, sodium, potassium, magnesium and phosphorus; microelements include manganese, selenium, iron, copper and zinc. It holds the record for aluminum content, which is necessary for the formation of epithelium, connective and bone tissues. Ascorbigen, a substance that suppresses the development of cancerous tumors, was found in the leaves. In 100 grams of product there are a total of 28 kilocalories.

• Useful properties and contraindications

Due to its softness and rich composition, Savoy cabbage is especially useful for older people and children. Fresh, boiled, fried - it is easily absorbed by the body in any form. It contains a unique ingredient - mannitol alcohol, which is a sugar substitute for diabetics. In addition, it inhibits the increase in blood pressure and also has diuretic properties.

Other advantages of Italian cabbage include protection from the harmful effects of carcinogens, strengthening the immune system, stabilizing the nervous system, and rejuvenating body cells. This dietary product is considered an excellent preventative for gastrointestinal diseases, but is contraindicated for diseases of the thyroid gland, ulcers, and gastritis.

Assorted vegetable salad

Dishes that do not require frying are considered the most healthy, since they retain a full range of vitamins and microelements. For the salad you need the following products:

• cabbage – 150 – 180 g;
• medium daikon - about 150 g;
• sweet pepper – 2 pcs.;
• tomatoes – 1 pc.;
• greens (dill, parsley) – 200 g;
• olive oil – 3 tbsp. spoons;
• grainy mustard - 6 sprigs;
• lemon juice – 1 tbsp. spoon;
• lemon ring;
• a few pinches of salt;
• crushed black pepper - to taste.

You need to prepare in the following order:

1. Boil water, add inflorescences, salt, add a slice of lemon, cook for 3 – 5 minutes.
2. Remove the cabbage and hold under cold running water for 1 minute.
3. Prepare the sauce by combining mustard, lemon juice, and oil.
4. Peel the daikon and chop into strips (see photo).
5. Remove the seeds from the pepper, chop into cubes, and divide the tomato into medium pieces.
6. In a deep bowl, mix all the vegetables, salt, chopped herbs, pepper, add sauce.

Advice. The salad should be dressed a few minutes before serving.

Features of culture

Cabbage, originally from the Italian county of Savoy, loves fertile soils and readily responds to organic matter and mineral fertilizers. At the same time, early ripening varieties are less demanding of them.

Late-ripening varieties can withstand high frosts, they are even left to winter under the snow. If necessary, in winter the head of cabbage is cut down and placed in cold water to thaw. Low temperatures improve the taste of the product. Another advantage is resistance to disease, however, pests also avoid it. It is inferior in yield to white cabbage, but superior to it in cold resistance and drought resistance.

Varieties according to ripening periods are divided into:

• early (107-120 days) - Julius F1, Golden early, Mila 1, Yubileinaya, Vienna early;
• medium (about 130 days) - Sphere, Melissa F1, Vega, Atlantic, Goliath;
• late (more than 140 days) - Vertu 1340, Ovasa F1, Virosa F1, Morama F1.

Pickled inflorescences for long-term storage

Romanesco cabbage in marinade retains its beneficial properties for several months. Ingredients required for the dish:

• 1 head of vegetable;
• 1 carrot;
• 70 g sunflower oil;
• 100 g apple cider vinegar;
• 5 tbsp. spoons of sugar;
• 2 tbsp. spoons of salt;
• 2 – 3 pcs. carnations;
• 2 laurel leaves;
• 1 liter of water;
• 5 black peppercorns.

Preparation:

1. Wash the cabbages and separate them into inflorescences.
2. Peel the carrots and chop into rings or half rings.
3. Place vegetables in jars.
4. For the marinade, mix water, oil, spices, salt, vinegar, sugar, and boil.
5. Fill the jars with hot liquid.
6. Roll up the containers with lids, leave to cool at room temperature, then put in the refrigerator.

How to cook Romanesco

Romanesco is a cultivated variety of cabbage and belongs to the same genus as cauliflower.
It is believed that it received its name due to its “Roman” origin, but this species came to us relatively recently. In appearance, Romanesco is similar to cauliflower, only a different color and shape. A large inflorescence consisting of many small light green inflorescences is tied in the center of the foliage rosette. Each bud is made up of smaller buds, which are arranged tightly to each other in a spiral. Unlike its related species, broccoli and cauliflower, Romanesco has a more pleasant taste, without bitterness, with a nutty and creamy note. And the texture of the inflorescences itself is distinguished by its tenderness.

Roman cabbage is very healthy, and also low in calories (30 kcal per 100 g of vegetable). Everyone can eat it, even small children, because cabbage has no contraindications. The only point is not to overeat, so as not to provoke flatulence and bloating.

Romanesco is consumed after heat treatment, but it cannot be cooked for a long time - the taste disappears and the cabbage becomes like grass. Cooking time depends on the size of the inflorescences. On average it is from 3 to 10 minutes. It is advisable to add a slice of lemon to the water. Boiled inflorescences are washed with cold water so that they retain their color.

Muffins

Cabbage baked in the oven with dough is an unusual appetizer for the holiday table. To create it you need to take:

• Romanesco head;
• 100 ml kefir;
• 2 eggs;
• 0.5 cups flour;
• 200 g canned fish with oil;
• 1 tbsp. a spoonful of fresh chopped herbs;
• 1 teaspoon sesame seeds;
• 5 g baking powder;
• 2 tbsp. spoons of vegetable oil;
• butter for greasing molds.

Steps to create a snack:

1. Disassemble the vegetable into inflorescences.
2. Mix flour with baking powder, add kefir, eggs beaten with salt and pepper, chopped canned food, herbs, and some small inflorescences.
3. Knead the dough.
4. Grease muffin tins with butter and place flour mixture.
5. Place a piece of cabbage in the center of each muffin and sprinkle with sesame seeds.
6. Bake in the oven at 180 degrees. Approximate time – 20 minutes.

Romanesco cabbage is a beautiful vegetable that, when properly prepared, can saturate the body with useful elements. The cooking process is simple, and the dishes turn out tasty and aromatic.

Agricultural technology of Italian cabbage

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The agricultural technology of “Italian” is almost the same as that of white cabbage. It is also grown through seedlings, but there is one small nuance. Young plants are not watered for about a week before planting in the beds, only abundant watering is carried out on the day of planting.

Cabbage is sown from March 15 to April 20; early ripening varieties can be harvested in July. Seeds germinate at 3 °C, but 16-18 °C is considered optimal for growth. A sharp cooling to 8 ° C slows down the development of seedlings, but does not stop the process.

Planted in the garden bed in early May, keeping an interval between plants of 50 cm × 50 cm or 40 cm with a row spacing of 60 cm. By this time, the seedlings have 5 or more leaves. It is buried down to the cotyledons and watered well. Experienced gardeners sow early-ripening varieties directly into the ground before May 25.

• Care and cleaning

After 10 days, it is advisable to fertilize the plantings: half a liter of mullein and 15 grams of urea are diluted in a bucket of water. Consumption per plant - 0.7 liters of fertilizer. After planting, cabbage is hilled up twice: the first - after 20 days, the second - after 10 days.

The following feeding is done during the formation of heads of cabbage: half a liter of mullein per bucket of water, 50 grams of nitrophoska. Consumption per plant: 1.5 liters of nutrient solution. Between fertilizing and hilling, do not forget about weeding the beds from weeds and watering, because the Savoy “lacemaker” loves moisture very much.

Overripe heads of cabbage are prone to cracking, so they are harvested at the stage of technical ripeness. To prevent cabbage heads from getting dirty and bruised, leave two or three outer green leaves. Due to its poor keeping quality, Italian cabbage for winter storage is harvested in October along with the roots and buried in the cellar or basement. This way it can be stored for up to 5 months.

Advantages and disadvantages

Advantages:

• Unique composition. Recommended for dietary nutrition.
• Low calorie and high nutritional value.
• Presentable "appearance".
• Excellent taste characteristics.
• Easy to prepare. Reaches readiness quickly.

Flaws:

• Short shelf life. The heads can be stored in the refrigerator for no more than a week.
• Contraindicated for cardiac diseases, as well as for thyroid dysfunction.

Butifarra sausages

Another traditional Spanish dish that goes great with red pepper sauce. Pork sausages are served both in restaurants and in home kitchens. This can be a stand-alone dish, served with just the sauce, or it can be a treat complete with a side dish of beans or sweet potatoes. Spaniards prepare their own sausages for grilling, purchasing high-quality meat. Of course, if you don’t have time, you can also use store-bought sausages for frying. Romesco will make everything delicious.

And finally

Some readers ask how to cook Romanesco correctly.
I will answer especially for them: there is no single option. The main thing is that you like it. Stew, bake, deep-fry. And be sure to try it! The head of cabbage retains its properties well in the refrigerator. The last one I bought has been sitting for 4 days. I don't notice any changes. I think he'll last another week. But try not to wait until the purchase fades. Use fresh product whenever possible. It has more benefits, and the taste is brighter.

I tried to tell you in as much detail as possible how to cook Romanesco cabbage so that it is delicious. I hope I succeeded and you will love the vegetable as much as I do. I wish you all health, happiness and bon appetit!

Composition and calorie content of Romanesco cabbage

Romanesco is called not only by the place of its “small homeland”. It also has other names - coral or Romano. Because of the second name, it is even called gypsy.

Calorie content of Romanesco cabbage is 30 kcal, of which:

Proteins - 2.5 g; Fats - 0.3 g; Carbohydrates - 4.2 g; Ash - 0.9 g; Dietary fiber - 2.1 g; Water - 89 g.

Some nutritionists believe that the calorie content is even lower - 25 kcal.

Romanesco cabbage contains the following vitamins per 100 g:

Vitamin B1 (thiamine) - 0.1 mg; Vitamin B2 (riboflavin) - 0.1 mg; Vitamin B6 (pyridoxine) - 0.2 mg; Vitamin B9 (folic acid) - 23 mcg; Vitamin C - 70 mg; Vitamin E (TE) - 0.2 mg; Vitamin K (phylloquinone) - 1 mcg; Choline - 45.2 mg; Vitamin A (VE) - 3 mcg; Beta-carotene - 0.02 mg; Vitamin B5 (pantothenic acid) - 0.9 mg; Vitamin H (biotin) - 1.5 mcg.

Minerals, macro- and microelements per 100 g:

Fluorine - 1 mcg; Selenium - 0.6 mcg; Manganese - 0.156 mg; Copper - 42 mcg; Zinc - 0.28 mg; Iron - 1.4 mg; Phosphorus - 51 mg; Potassium - 210 mg; Sodium - 10 mg; Magnesium - 17 mg; Calcium - 26 mg.

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The composition of cabbage inflorescences per 100 g contains 0.1 g of organic and unsaturated fatty acids, as well as 0.4 g of starch.

The main value and benefit of Romanesco cabbage lies in its low calorie content and the presence of the following elements:

The sodium/potassium complex provides a mild diuretic effect - excess fluid does not stagnate in the body.

Vitamin C helps the body restore its protective properties and facilitates the absorption of calcium and iron.

Folic acid stimulates the growth of new cells and increases the regenerative properties of tissues.

Potassium is responsible for water-salt and acid-base balances, regulates magnesium levels and the amount of proteins, and normalizes blood pressure.

Phosphorus performs a transport function. This macroelement is found in ATP (adenosine triphosphate, nucleotide) and transfers energy at the cellular level.

Magnesium is responsible for the functioning of organic tissues - nervous and muscle.

If you include Roman cabbage in your daily menu, you can not only enjoy its delicate nutty and creamy taste, but also replenish the reserve of nutrients in the body.

Reviews from gardeners

Romanesco cabbage is an original-looking and healthy vegetable, very similar to the usual cauliflower, but has an exquisite taste and is more capricious to grow. However, this does not mean that it is impossible to harvest it at your summer cottage: for lovers of garden experiments, this is a very suitable crop.

• Author: Igor Rodiontsev
• Print

Graduated from the Faculty of Chemistry of Moscow State University in 1981. Candidate of Chemical Sciences, Associate Professor. Rate this article: (3 votes, average: 5 out of 5)

Beneficial features

Romanesco cabbage is a storehouse of all kinds of useful substances. It contains vitamins A, K, C. In addition, this vegetable is rich in zinc, fiber, carotenoids and antioxidants. Regular consumption of it will help improve blood circulation in the body and prevent cancer and other tumors. Fiber, which is present in Romanesco, helps improve the motility of the large intestine and helps prevent the appearance of hemorrhoids, diarrhea, and constipation. Romanesco cabbage is considered much healthier than broccoli. Recipes for preparing this vegetable will be outlined below.

Romesco sauce and Calçot onions

There is a special theme in Catalan cuisine. It's a combination of Romesco and fried Calçot onions. This is a local type of onion that resembles a leek. It is baked in a special way and served unpeeled. You need to bake on special lattice platforms, on fire from the vine. Only in this case the onion is considered cooked correctly. The culinary duo of sauce and fried onions combined with excellent Spanish wine has a unique taste and aroma.

This treat is so popular and so popular that many restaurants in Catalonia specialize in this delicacy. Such establishments are constantly filled and are places of attraction for tourists and locals, fans of Romesco and fried onions. They even came up with a special gastronomic festival called Calçotada for this treat.