Romanesco cabbage. Fractals in cabbage Useful and dangerous properties

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Romanesco cabbage is an original member of the cabbage family. It appeared in 1998 in Rome as a result of many years of experience by Italian breeders in crossing broccoli and cauliflower. That is why the second name of the vegetable is Roman broccoli. Today the product is not in great demand and can rarely be found on store shelves. This is due to the high price and low popularity in the domestic market. However, few people know that in fact Romanesco cabbage is not only very beautiful and tasty, but also healthy. Why is it so important to eat it regularly?

What does Romanesco cabbage look like?

Romanesco cabbage is a very unusual vegetable; its light green head looks more like coral or an alien creature. The inflorescences grow in a spiral and fit tightly to each other, forming many spines. All inflorescences converge into a single whole, forming a medium-sized cone-shaped head. It is noteworthy that this is exactly the effect that genetics tried to achieve when they crossed!

The plant itself grows in the same way as ordinary cauliflower - on a powerful spreading bush with bluish-green lower leaves. Only the head of cabbage is used in cooking. Its full ripening occurs closer to mid-autumn. After harvesting, the vegetable is not stored for long (no more than a week). After this, it begins to lose all its beneficial properties, wither, dry out and rot. In order to preserve cabbage heads as long as possible, they are frozen or canned.

Taste qualities of Romanesco

Many people often compare the taste of Romanesco cabbage with broccoli or cauliflower. Even cooking recipes are often the same. However, this is a big mistake. Despite its close relationship with vegetables, the structure of Romanesco cabbage is more delicate and light. The taste can be described as airy and creamy, with light notes of nuts and without bitterness. You don't have to be a gourmet to appreciate the excellence of this product.

Beneficial features

Romanesco cabbage is one of the healthiest vegetables. Despite its low calorie content, it is rich in proteins, antioxidants and fiber, which are so necessary for the body. It contains a large amount of vitamins of groups A, B, C, E, K and H. It also contains beta-carotene, choline, large amounts of sodium, potassium, calcium, copper, phosphorus, iron, manganese, fluorine, selenium and zinc

Regular consumption of this vegetable helps improve overall well-being, metabolism, and the condition of nail plates and hair. Romanesco cabbage is indicated for people suffering from constipation, indigestion and diarrhea.

Due to the fact that the vegetable contains a large amount of dietary fiber, all toxins are removed from the body. It has been scientifically proven that the enzymes that make up this product reduce the risk of cancer, increase immunity, elasticity of blood vessels and thin the blood.

Romanesco cabbage is often prescribed for problems with excess weight, as it helps improve metabolism and eliminate excess cholesterol. Pregnant women are recommended to add it to their diet as a natural source of calcium and folic acid. Children can be given this variety of cabbage to try starting from the age of eight months.

Contraindications

Despite the fact that this unusual vegetable is very valuable for health, it, like any product, can harm the body if consumed incorrectly or in excess. It is highly undesirable for people who suffer from acute heart disease to have Romanesco cabbage in their diet. This is due to the presence of a large amount of fiber in the product, which increases blood pressure, which can lead to a sharp deterioration in health, strokes and heart attacks. The large amount of antioxidants in cabbage can cause a hormonal surge in people with thyroid diseases.

The consumption of the vegetable is also contraindicated for people who are allergic to it. Those who are prone to diarrhea and bloating should be very careful. You don’t have to exclude cabbage from the menu completely, but use it only in processed (boiled, stewed) form.

Applications of Romanesco cabbage

The uses of this variety of cabbage are very diverse. It is eaten raw, served with various sauces, fried, boiled, added to vegetable stews, meat dishes, salads and canned food. You can traditionally serve it with porridges like other vegetables.

Cabbage is also good as a filling for pies and rolls. In general, it is used in cooking in a similar way to broccoli and cauliflower. Although many chefs consider this wild and offer more sophisticated recipes. In Italy, for example, it is added to pasta. In fact, you can combine Romanesco cabbage with any product, depending on your own preferences and tastes. There are only a few rules that are recommended to be followed to avoid eating disorders.

1. It is advisable not to combine cabbage and legumes in one dish or meal. Even separately from each other, these products contribute to increased gas formation, and their tandem can cause a whole “storm” in the stomach.
2. It is better to avoid dishes where Romanesco cabbage is offered to be added to fatty meat or mushrooms. This can cause the stomach to stop.
3. Cook this vegetable for no more than 5-7 minutes. Otherwise, it will lose its original appearance and structure.
4. It is recommended to combine Romanesco cabbage with white lean meat (turkey, chicken, rabbit) or fish (especially anchovies).

How to choose fresh Romanesco cabbage?

The key to a good and tasty dish is the freshness of all ingredients. Due to the fact that it is quite problematic to find such a vegetable in our market, sellers can deceive the buyer. To avoid problems, you should know how to choose the right Romanesco cabbage.

First of all, it is recommended to pay attention to the integrity of the head. The presence of damage, dents, or black spots may indicate that the vegetable is stale. For the same reason, the lower leaves should also be inspected. They should not be limp or dry. Many sellers try to extend the life of the vegetable and place it on an ice or snow bed.

Where did Romanesco cabbage come from? Calorie content and chemical composition of the vegetable. Beneficial properties and possible harm when consumed. Recipes for Roman cabbage dishes, interesting facts about the culture.

The content of the article:

Romanesco cabbage is a type of cauliflower that looks unusual and somewhat mysterious. The inflorescences look like pyramids, consisting of individual crystals. These pyramids are located exactly in a spiral - from a geometric point of view, the design is quite complex. The vegetable belongs to the Cruciferous family, botrytis varietal group. The second name for this type of cabbage is Roman cabbage. Judging by the finds in the cultural layer, the vegetable was grown in the 1st century BC by the Etruscans, and then, already in our era, by the peasants of Tuscany. In the 16th century it spread throughout Italy, but its popularity soon died out. They noticed it again at the end of the twentieth century, began to import it to all European countries, and then, when they appreciated the taste, planted it. Roman cabbage has a sweetish taste and a delicate texture, so it can be eaten even raw.

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:

• Fluoride - 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.

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:

1. The sodium/potassium complex provides a mild diuretic effect - excess fluid does not stagnate in the body.
2. Vitamin C helps the body restore its protective properties and facilitates the absorption of calcium and iron.
3. Folic acid stimulates the growth of new cells and increases the regenerative properties of tissues.
4. Potassium is responsible for water-salt and acid-base balances, regulates magnesium levels and the amount of proteins, and normalizes blood pressure.
5. Phosphorus performs a transport function. This macroelement is found in ATP (adenosine triphosphate, nucleotide) and transfers energy at the cellular level.
6. 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.

Beneficial properties of Romanesco cabbage

Dishes made from all types of cabbage, first of all, stimulate peristalsis and accelerate metabolic processes in the intestines.

Other effects on the body can also be mentioned:

• Improves the condition of hair, nails and skin, normalizes sebum secretion.
• Helps improve immune status.
• Increases body tone, eliminates lethargy, and prevents the development of depression.
• Normalizes blood clotting.
• Increases resistance to stress, reduces the risk of developing diseases of the respiratory system.
• Improves the functioning of the hematopoietic system, accelerates metabolic processes.
• Prevents salt deposition in joints, gall bladder and kidneys.
• Reduces the production of histamine, significantly reducing the possibility of developing allergic reactions.
• Reduces cholesterol levels, which helps stop the possibility of hypertension, vascular and heart diseases.
• Strengthens bones and teeth.
• Normalizes heart rate, eliminates insomnia, regulates thyroid function.

With regular consumption of dishes that contain this Roman cabbage, the body's protective properties increase, and skin damage heals faster.

Improving peristalsis and accelerating metabolic processes prevents the development of colon cancer, helps get rid of constipation, and eliminates the risk of developing hemorrhoids.

This vegetable can be introduced into the menu for children as early as 8 months as complementary food - dishes made from it are easily digestible.

This vegetable is rarely found in the store, but it is quite easy to grow it in your garden, and then lose weight and get healthier.

Harm and contraindications to eating Romanesco cabbage

Not everyone can introduce dishes with Romanesco into their diet. The use of the product rarely causes allergies, but individual intolerance does occur. In this case, the vegetable must be ruthlessly removed from the diet.

The contraindications for consuming Romanesco cabbage are also the following:

1. Cardiac diseases in the acute stage and problems with the thyroid gland. The accelerated work of the cardiovascular and endocrine systems creates an increased load on the inflamed organs and aggravates the condition.
2. If you are prone to gas formation, you should avoid consuming the product in its raw form.
3. If you are prone to diarrhea, Romanesco should be introduced into your diet with caution to avoid digestive upset.

There are special culinary rules that help minimize the harm from eating Roman cabbage. It should not be combined with legumes. This tandem significantly increases gas formation and can cause an attack of flatulence with painful sensations even in a completely healthy person. Also, you should not combine fried mushrooms and fatty meat - pork, goose or duck - in one dish. This combination creates digestive problems. An adult’s body will be able to cope with this condition on its own, but children and people with diseases of the digestive tract are at risk of developing intestinal obstruction.

Romanesco cabbage recipes

Romanesco can be prepared in the same way as cauliflower - boiled, stewed, steamed, grilled or baked. It is introduced as an ingredient in salads - fresh and after heat treatment, in hot dishes, in soups and casseroles. Coral cabbage goes well with all types and varieties of meat and fish. To improve the taste, dishes are seasoned with various types of sauces.

Recipes with Romanesco cabbage:

• Salad. The cabbage is boiled in the head without disassembling into inflorescences. It should be immersed in salted boiling water for 10-15 minutes; as soon as the pulp has become soft, it must be removed so that the Romanesco does not have time to fall apart. Turkey fillet, about 300-350 g, is cut into cubes and stewed with vegetables: onions, bell peppers and carrots. All vegetables should be finely chopped - the seeds are removed from the bell pepper. The meat should be brought to full readiness. Boil the green beans until fully cooked. The ingredients are mixed - the vegetables are not removed. If a lot of oil was used during frying, then it is better to leave the frying in a colander for a while - the oil will drain. Add salt to the salad, pepper to taste, and add chopped garlic.
• Cabbage in cheese sauce. While the Romanesco is boiled in boiling water (there is no need to disassemble the inflorescences), you can deal with vegetables. Carrots - 1 large or 2 medium ones - cut into cubes, onions - 1 onion - finely chopped. Add 100 g of frozen green peas to the slices and fry them all together in a deep frying pan in vegetable oil. Vegetables must be stirred periodically. Romanesco is disassembled into inflorescences. The sauce is prepared separately: hard cheese, 100 g, grated on a fine grater, poured into 20% cream - a little more than half a glass, put on low heat. As soon as the cheese is melted, pour the sauce into the frying pan, add some salt, bring the contents to a boil and turn off. You can add toasted flour to the sauce - this will make it thicker. Before serving, the dish must be cut - the cheese binds all the ingredients.
• Seafood with Romanesco. The head of Romanesco is disassembled into individual inflorescences - this should be done carefully to preserve the original shape. Boil in boiling water, adding salt - it is better to use sea salt. The inflorescences are carefully laid out on a paper towel to remove excess liquid and prevent deformation. The carrots are cut into slices, and the green garlic is finely chopped. Peel pre-boiled shrimp or langoustine. The volume of seafood should be the same as cabbage inflorescences. Heat the heavy cream in a saucepan, add some salt, add carrots and garlic to the saucepan, wait until the volume of liquid decreases by half. Presentation depends on the imagination of the cook. You can mix seafood with sauce, and only then decorate the dish with cabbage inflorescences. The second option looks more attractive. Seafood is laid out on a plate, poured with sauce and complemented with Romanesco decor.
• Romanesco and corn soup. First, vegetable broth is made from several vegetables to choose from. For cooking, you can use carrots, white cabbage, onions, beets, zucchini, and bell peppers. There is no need to chop the vegetables finely - they are not included in the original dish. Romanesco vegetables and canned corn are boiled in strained vegetable broth - a bouquet Garni is put in for 3 minutes (this is what culinary experts call a bouquet made up of aromatic herbs), then it is thrown away. When the cabbage becomes soft, turn off the soup and blend in a blender until smooth. Then the blender bowl is poured into a saucepan, the contents are brought to a boil, cream is poured in - very fat, at least 33%, brought to a boil again and removed from the heat. When serving, you can add chopped herbs to each plate.
• Muffins with Romanesco. Ingredients: forkfuls of coral cabbage, half a glass of kefir, 2 eggs, a little less than half a glass of flour, a 200 g jar of canned fish in oil, a handful of chopped herbs, sesame seeds and a teaspoon of baking powder. The flour is sifted with baking powder, the cabbage is cut into inflorescences, the eggs are beaten with salt and pepper. Kefir is mixed with flour, 2 tablespoons of vegetable oil are added, brought to a puree-like consistency, mashed canned food is added, cabbage inflorescences - not all, and greens. Knead like dough, then place in greased muffin tins, and place a cabbage inflorescence in the middle of each and sprinkle with sesame seeds. The molds are placed on a baking sheet, placed in the oven, preheated to 180-190 degrees, baked for at least 20 minutes, checking readiness with a toothpick. If the toothpick is dry, you can take it out. Remove from the mold after cooling, otherwise the baked inflorescence may be damaged.

One of the strengths of coral cabbage is the retention of color after heat treatment. The dishes are not only pleasant to the taste, but also pleasing to the eye. The cook is responsible for maintaining its shape - if the vegetable is overcooked, the pyramid will disintegrate.

Disputes about the origin of Romanesco cabbage are still ongoing. Not all biologists agree that the plant seeds in the cultural layer, the formation of which is estimated to date back to the 1st century BC, are precisely from Roman cabbage. There is an opinion that it spread at the end of the twentieth century only because breeders worked on its creation for a long time, combining broccoli and cauliflower varieties. It is precisely such disputes that make one treat Romanesco with caution - buyers fear that the achievements of genetic engineering were used to create the variety.

If you grow Romanesco yourself, you can be convinced of its absolute naturalness. On the one hand, this is not difficult to do: in order to get a decent harvest, it is enough to carry out the same measures as when sowing cauliflower: fertilizing, processing, regular watering, etc. But it must be taken into account that the culture is more capricious and dies at the slightest thermal fluctuations.

Because of its original appearance, Romanesco cabbage was studied not so much by biologists as by mathematicians. Its shape completely follows the Fibonacci spiral. All radii of the vegetable arcs fully correspond to the calculated sequence. Each of the inflorescences is composed similarly - that is, its shape completely coincides with the shape of the plant itself. Maybe it was Fibonacci, the famous mathematician of Medieval Europe, family name Leonardo of Pisa, who saw this vegetable in the garden and calculated the sequence of numbers for his pyramid?

For people trying to control their own weight and for vegans, this vegetable crop is an ideal ingredient on the menu.

Watch a video about Romanesco cabbage:

Most teenagers have equally negative attitudes towards mathematics and cabbage. The task of adults is to prepare Romanesco so tasty that children will enjoy the dish and restore the reserve of nutrients. This will help you solve math problems in the future.

Romanesco is an unusual cabbage in appearance and healthy in its composition. The product is dietary, well digestible. The vegetable crop is a hybrid of cauliflower and broccoli; it is grown in warm regions with moderate watering and using alkaline fertilizer.

What is Romanesco

The culture belongs to the cabbage family. The vegetable was cultivated in Italy and improved in Holland. The head consists of light green buds that grow in a spiral and give the plant an alien appearance. The inflorescences are surrounded by leaves.

They eat only the head of the vegetable; it tastes similar to seaweed. There is no pungent odor or bitterness. The product is sweet with nutty and creamy notes. This type of cabbage is also called coral cabbage; it contains a lot of dietary fiber, minerals and vitamins. Heads of cabbage can have different sizes and weights. Mostly they weigh no more than 0.5 kg. The better the care, the larger the cabbage.

Kinds

There are several main varieties of Romanesco:

1. Emerald Cup. Medium ripening variety. Cabbage weighs approximately 500 g.
2. Pearl. The ripening period is medium-late, weight is about 800 g.
3. Puntoverde. Cabbage is quite large - up to 1.5 kg. This variety is characterized by medium ripening times.
4. Veronica. As with the previous option, the ripening time is average, the weight of cabbage heads is the maximum of all varieties - about 2 kg.

Composition and calorie content

The product is low-calorie, 100 g contains only 30 kcal. Carbohydrates, proteins and fats in the composition are 4.2, 2.5, 0.3 g, respectively. Romanesco contains water, dietary fiber, ash, starch, phytoncides, organic and unsaturated fatty acids.

The vitamin composition is represented by vitamins of group B (B1, 2, 3, 4, 5, 6, 9), A (and its provitamin), E, ​​C, H, K. Among the minerals, the composition contains phosphorus, sodium, zinc, potassium , manganese, magnesium. In addition, cabbage contains iron, copper, selenium, fluorine, and calcium.

Beneficial properties of Romanesco cabbage

1. The vegetable does not cause allergic reactions and helps get rid of the metallic taste in the mouth, restores the sensitivity of taste buds in case of taste disorders.
2. The product helps stop the processes of decay and fermentation in the intestines, strengthens teeth and bones, and restores cells during inflammatory processes.
3. Cabbage is included in the diet menu to combat obesity.
4. Romanesco is also used to maintain normal functioning of the kidneys, liver, pancreas and thyroid glands.

Doctors recommend including Romanesco cabbage in your diet during pregnancy, as it contains a lot of folic acid. During pregnancy, the need for high levels of this substance increases. Taking folic acid begins when planning pregnancy and continues until its completion, additionally consuming food products containing this component.

Useful properties are as follows:

1. Improving cerebral circulation. Due to the positive effect on the functioning of the main organ of the central nervous system, more oxygen enters the cells.
2. Strengthening the heart muscle. When consuming the product, the body receives substances important for the heart - vitamins B, K, omega-3. As a result, the heart rate normalizes.
3. Protection from free radical damage. This type of cabbage contains antioxidants and fiber. By introducing vegetables into the diet, the risk of developing cancer processes is reduced.
4. Protection against infectious diseases. Minerals, vitamins and antioxidants increase the body's defenses necessary to fight harmful microorganisms.
5. Normalization of sugar levels, removal of bad cholesterol. Fiber helps normalize the levels of these substances in the blood.
6. Improved vision. Vitamin A helps restore healthy vision. It is found in large quantities in spiral inflorescences. With sufficient levels of the vitamin, macular degeneration in the retina is prevented.
7. Restoration of impaired functions of the digestive system. Dietary fiber from cabbage helps improve the functioning of the digestive tract and promotes the gentle elimination of toxins and heavy metals.
8. Stimulation of blood circulation. Iron is used to activate the production of red blood cells, as a result of which the full process of oxygen supply to tissues and organs is restored.
9. Strengthening the nervous system. The components of the product help fight stress and insomnia.

A powerful vitamin and mineral composition contributes to the development of the following effects:

• acceleration of metabolism;
• partial cleansing of the body from harmful cholesterol and toxic substances;
• increasing the elasticity of vascular walls, strengthening blood vessels;
• normalization of blood clotting;
• improvement in diarrhea, constipation, hemorrhoids;
• strengthening the nail plate, giving a healthy look to the hair;
• restoration of intestinal microflora;
• protection against cancer, atherosclerosis, pathological processes in the lungs;
• inhibition of the formation and development of tumor cells;
• elimination of blood clotting disorders.

If you regularly consume Romanesco, it will be easier for the body to cope with infectious agents. In addition, the process of restoration of damaged skin areas will speed up.

If the child does not have any health problems, Romanesco is given as complementary foods from 8 months. Considering the attractive appearance of the vegetable, most likely, in adulthood, the baby will eat it with pleasure.

Harm and contraindications

Romanesco cabbage does not always benefit the body. When consuming it, certain harm is possible for people prone to increased gas formation and predisposed to diarrhea (if the product is carefully introduced into the diet, the problem may not arise). The same applies to people with acute heart disease and serious thyroid dysfunction.

There are a number of contraindications:

1. Acute cardiac diseases. It is necessary to abandon all products containing dietary fiber, because... they increase blood pressure.
2. Serious disturbances in the functioning of the thyroid gland (possible deterioration of the condition).
3. Individual intolerance to the components of the product. It is rarely detected, but an allergic reaction can still develop.
4. Tendency to disorders in the digestive system, such as increased gas formation, diarrhea and bloating. In such cases, cabbage can be left in the diet, but not fresh, but cooked. It can be boiled and stewed. Frying is not recommended, as this destroys the beneficial substances.

If consumed in excess, cabbage is harmful even to healthy people. Unpleasant consequences appear in the form of increased gas formation, bloating, and diarrhea. If such violations are observed even in cases where the product is present in the diet rarely and in moderate quantities, it is better to subject it to heat treatment. In addition, in order for the vegetable to be better digested, there is no need to combine it with fatty meat, legumes, and mushrooms.

How to select and store

When you go to the store or market, you need to carefully inspect the cabbage:

1. The selected fruit should not be deformed. The shape is pyramidal, there are no damages or bruises.
2. The leaves are fresh, not curled at the cut, no spots.
3. The surface of the fruit is not covered with snow powder or crushed ice.

Romanesco can be purchased not only fresh, but also canned. It should be taken into account that after harvesting the vegetable cannot be stored in the refrigerator for a long time, because it spoils quickly. But you can freeze it, and then all the nutrients will be preserved. Thanks to deep freezing, healthy cabbage can be consumed at any time of the year.

How to cook Romanesco cabbage: recipes

This type of cabbage is widely used in cooking. It is stewed, baked, boiled, fried (but not for long and with the addition of a small amount of oil), grilled and steamed. This unusual vegetable is consumed separately and used for making casseroles, salads, appetizers, side dishes, and soups. Thanks to the addition of an ingredient such as Romanesco, dishes are given a pleasant creamy and nutty taste.

Cabbage is combined with seafood, fish, lean meat (turkey, chicken), other vegetables and used as an original decoration. It is supplemented with sources of complex carbohydrates (buckwheat, whole grain pasta, quinoa, brown rice). The vegetable is prepared in the same way as cauliflower, but it is easier to digest. There are many recipes for preparing Romanesco as an independent dish with a unique taste.

Cabbage salad

Ingredients:

• cabbage - head of cabbage;
• turkey meat (fillet) – 300 g;
• carrots, onions, bell peppers - 1 pc.;
• garlic – 1 clove.

Preparation:

1. The fillet is cut and sent to the frying pan. Small pieces of turkey meat are cooked using minimal heat on the stove using the braising method.
2. The meat is stewed for 15 minutes; chopped vegetables are added during the preparation process.
3. At the same time, boil Romanesco in salted water for 15 minutes (no longer, otherwise the vegetable will fall apart). The cabbage should become soft, while remaining elastic. Next, it is cooled and disassembled into inflorescences.
4. All products are combined, salt and pepper are added to them to taste, and mixed. Garlic is added to the salad last.

Omelet with Romanesco

The dish is hearty and healthy, and quickly prepared. This is a great breakfast option. The main thing is to prepare the mushrooms and cabbage in the evening.

Ingredients:

• cabbage – 150 g;
• cheese – 50 g;
• mushrooms – 3–5 pcs.;
• eggs – 4 pcs.;
• tomatoes – 2 pcs.;
• flour – 1 tbsp;
• onion - half;
• soy sauce and spices - to taste.

Preparation:

1. The cabbage is separated into inflorescences and boiled in salted water for 5 minutes.
2. Mushrooms are scalded with boiling water. This recipe uses champignons (you also just need to scald the oyster mushrooms), but you can take other mushrooms and boil them for 15 minutes.
3. The cooled mushrooms are cut into plates, the onions are chopped into cubes, and the tomatoes are cut into slices.
4. Beat the eggs, then add spices, flour, cheese and mix until smooth.
5. Lightly fried onions are mixed with tomatoes and kept on the stove until the liquid evaporates.
6. Mushrooms and cabbage are poured into the pan. The ingredients are mixed.
7. After 1 minute, pour in the eggs and, with minimal heat, bring them until cooked (takes about 7 minutes).

Cream soup

Ingredients:

• Romanesco – 1 head;
• carrots, potatoes, onions, bell peppers - 1 pc.

Preparation:

1. The cabbage is boiled, the cooled product is divided into parts. Don't throw away the water; it will still be useful.
2. The remaining vegetables are peeled and cut into cubes. Combine with Romanesco and pour into a pan with a thick bottom, where vegetable oil has previously been poured. The contents of the pan are sauteed with minimal heat.
3. Add cabbage water to the vegetables and cook for 10 minutes.
4. Using a blender, the contents of the pan are pureed.

Inflorescences in batter

The cabbage turns out soft and tender inside, and a crispy crust forms on top. It is cooked in a large amount of oil. The dish is high in calories, but tasty.

Ingredients:

• cabbage – 1 head;
• flour – 3 tbsp;
• eggs – 3 pcs.;
• spices.

Preparation:

1. Cabbage inflorescences are boiled for 4 minutes, then they are transferred to ice water.
2. Prepare the batter. The remaining ingredients are mixed until smooth.
3. Pour a lot of oil into a deep frying pan and heat it, only after this action do you start frying the product.
4. Cabbage is dipped in batter and placed in a frying pan for 20–30 seconds. To get rid of excess fat, place the finished product in a colander.

This cabbage can be eaten with mashed potatoes and boiled rice. This is a good side dish for meat.

Coral cabbage baked with cheese

Ingredients:

• head of cabbage;
• flour - 2 tbsp. ;
• butter – 30 g;
• milk – 1 tbsp.;
• vegetable oil for greasing the baking sheet;
• herbs - to taste;
• grated cheese to form a golden crust.

Preparation:

1. The inflorescences are immersed in salted boiling water for 10 minutes.
2. Heat oil in a frying pan, then add flour and fry it for about 1 minute.
3. Add milk in small portions, stirring the mixture constantly. If the sauce is not stirred, lumps will form.
4. Pour a sufficient amount of vegetable oil onto a baking sheet and distribute it over the entire area.
5. Lay out the boiled cabbage, add the sauce, then herbs and cheese. Cook the dish until an appetizing crust appears.

Healthy vegetable salad

The main thing is to choose a quality product. It should be dense, greenish in color, without black spots. To make the salad as healthy as possible, it is recommended to use vegetable oil as a dressing. It can be mixed with additional ingredients such as lemon juice, spices, mustard.

Ingredients:

• cabbage – 1 small head of cabbage;
• bell pepper, tomato – 1 pc.;
• daikon – 150 g;
• lemon ring;
• vegetable oil – 1–2 tbsp;
• lemon juice – 1 tbsp;
• mustard beans - 3 tbsp;
• dill – about 6 sprigs;
• pepper, salt.

Preparation:

1. The inflorescences are boiled in boiling water to which lemon (one ring) has been added. Depending on their size, they are cooked for 3–5 minutes.
2. Place the cabbage in a colander and keep under cold running water until it cools.
3. Before adding the ingredient to the salad, dry it with napkins.
4. Start preparing the sauce. For these purposes, take a deep bowl. Combine juice, oil, mustard.
5. Peel the daikon, cut it into thin strips, and place it in a bowl with the cabbage.
6. The pepper is cleared of seeds and also cut into strips. They do the same with tomatoes. The products are poured into a bowl. Chopped greens are also added there. You can use not only dill, but also celery, basil, and parsley.
7. Pepper the dish, salt to taste, mix together with the dressing. They eat it immediately after cooking, because... the taste deteriorates during storage.

Romanesco cooked in the oven with milk and cheese

This recipe can be used to prepare a hearty but light dinner.

Ingredients:

• head of cabbage – 1 pc.;
• hard cheese – 100 g;
• milk – 250 ml;
• flour – 2 tbsp;
• Italian herbs and salt - to taste.

Preparation:

1. The head of cabbage, boiled for 10 minutes, is disassembled into inflorescences. You can boil the product immediately in the form of inflorescences, reducing the cooking time to 5 minutes.
2. Pour flour into a dry frying pan and bring it until golden brown.
3. Pour milk in a stream, thoroughly mixing the contents of the pan so that there are no lumps.
4. Grated hard cheese is poured into a homogeneous mixture. The sauce is stirred until the cheese is completely melted and mixed with herbs.
5. Place the cabbage in a mold and distribute the sauce evenly.
6. The dish is cooked for about 15 minutes at the highest possible temperature.

Appetizer of capers, Romanesco, Brussels sprouts and cauliflower

The recipe makes 6 servings. Season the ingredients with mustard oil.

Ingredients:

• Brussels sprouts – 350 g;
• colored, Romanesco – 150 g each;
• lemon – 1 fruit;
• butter – 4.5 tbsp;
• marjoram – 2.5 tbsp;
• capers – 1.5 tbsp;
• mustard beans – 1.5 tsp;
• pepper, sea salt - to taste;
• garlic (cloves) – 1.5 pcs.

Preparation:

1. Garlic is thoroughly ground with salt, mixed with capers, softened butter, pepper, mustard, marjoram, and lemon zest.
2. The lower part of the heads of cabbage is cut off. The cabbage itself is cut into pieces, focusing on its size.
3. Pour water into a saucepan, salt it and bring to a boil. First of all, add Brussels sprouts, after 3 minutes - the rest of their types. After 5 minutes, the vegetables are removed from the water.
4. All components are mixed with the oil obtained in the first stage.

Romanesco in sabayon sauce

This type of cabbage is delicious on its own; the egg-lemon sauce only emphasizes the taste of the vegetable and allows you to make it even more unusual.

Ingredients:

• cabbage – 0.5 kg;
• lemon – 1 fruit;
• yolks – 6 pcs.;
• almonds - 5 nuts;
• wine (white) – 1 tbsp.;
• sugar – 2 tbsp;
• salt - to taste.

Preparation:

1. The coral cabbage inflorescences are steamed for 7 minutes.
2. While the main ingredient is being prepared, mix the sauce. To do this, combine the yolks, lemon zest from half the fruit and sugar.
3. To ensure that the vegetable retains its color, place the container with cabbage under cold water.
4. Place the sauce in a water bath and stir it constantly. Then squeeze the juice from half a lemon into the pan and pour in the wine. With minimal heat, beat the contents of the container with a whisk.
5. To make the sauce airy, after thickening, beat it with a blender.
6. The cabbage is salted, sauce and almonds are added.

Can Romanesco cabbage be eaten raw?

Romanesco does not need to be cooked; it can be eaten raw. This cabbage is so beautiful that it’s even a shame to cook it. When raw, the product is crispy with a nutty taste. Cabbage is consumed with various sauces, it can be either meat sauce, cream sauce or any other.

Romanesco cabbage is grown in almost the same way as cauliflower. For planting, select an area where potatoes were grown and where there is enough sunlight. This point is associated with one important feature - after potatoes, the soil remains loose. It is undesirable for the predecessors to be representatives of cabbage plants, because their diseases can be transmitted to new plants, or they may be damaged by the same pests.

The soil should not be acidic. The best option is alkaline soil. Before planting seedlings, the beds are treated with lime or wood ash (200–400 g are used per 1 sq.m.). You can use compost. It is important that there is enough moisture in the soil, so watering must be regular. It is especially important to follow this rule when forming inflorescences.

To obtain seedlings, seeds must be planted around the end of April. The optimal temperature is maintained in the room, the maximum possible value is +20°C. When seedlings are already observed (the process of their formation lasts approximately 24–28 days), it is reduced. At night it is necessary to maintain +8°C, during the day +10°C. You can get such values ​​by moving the boxes, for example, to the balcony. During the period of growing seedlings, monitor the lighting level to prevent the stems from stretching too quickly.

Planted in the ground after severe spring frosts, not earlier, that is, approximately 1.5–2 months after sowing. But still, when planting plants in open ground, you should focus on the characteristics of the local climate. Mistakes made can lead to the absence of full-fledged inflorescences. For them to set correctly, the temperature should be approximately +17 to +18°C. A distance of 60x60 cm is maintained between plants and rows.

Germination is less than 100%, so seeds are used in quantities of 3 pieces. (large and small). Harvesting takes place in early autumn. It is recommended to cut the heads of cabbage in the morning, when they have not yet had time to warm up under the sun's rays. They should not be overexposed, as the inflorescences may dry out and begin to rot.

1. In Italy they love various salads. As a result of experiments in the 15th century, Romanesco cabbage was obtained. In other countries, the vegetable began to be used in the 90s, when the Dutch improved it.
2. The vegetable is valuable not only in cooking, but also in science. Using this cabbage as an example, they explain what a fractal is, consisting of large and small parts that are identical in appearance. That is, the principle of self-similarity operates here. If we consider Romanesco, it is based on small flowers, consisting of the same, but even smaller flowers, and those in turn - from even smaller ones. Surprisingly, such a plant appeared naturally. When looking at cabbage, a Fibonacci spiral is observed, which unfolds from a central point. This is a number series in which each subsequent number corresponds to the sum of the two previous numbers. This row looks like this: 2, 3, 5, 8, 13, etc.
3. Due to the unusual shape of the vegetable, there are jokes that it fell from a flying saucer somewhere in Italy.

Romanesco is cosmic in appearance, unusual in taste and very healthy vegetable. This is an ideal product for children's bodies and dietary nutrition. Growing such cabbage is difficult; any violation of technology can lead to failure. But if you try and follow the existing rules, everything should work out. The product saturates the body with a mass of useful substances, promotes weight loss by removing harmful substances and accelerating digestive processes, maintaining healthy hair and skin. If there are no contraindications, it is worth trying this vegetable at least for its beautiful and vibrant appearance.

Today at the market a beautiful vegetable caught my attention. Its appearance was not just unusual, but somehow unearthly... Romanesco cabbage: what it is, and why it looks so strange - now I’ll tell you about everything in order.

Romanesco is an annual plant, subspecies. Some authors believe that breeders did a good job creating the variety in the late 90s. Indeed, green pyramids appeared on European shelves relatively recently, but their history can be traced back to the Middle Ages.

The name turned out to match the fantastic “appearance”.Romanesco– translated from Italian means “Roman”.

It is known that it was grown by Italian gardeners long before William Forsythe and Michelangelo Tilly. There is an opinion that Romanesco was obtained in the Middle Ages by crossing broccoli and something else. I doubt it very much. Most likely, its origin is natural or alien 😉

What is remarkable about Romanesco?

Externally, the fork vaguely resembles cauliflower. It has a light green hue and interesting inflorescences. If you look closely, it is easy to see that they are not located chaotically. The curve unfolds from the center, like a snail or ammonite. It is described by a complex mathematical equation, which I will not present here.

Surprisingly, the radii of all elements correspond to the Fibonacci sequence. In it, each next number is equal to the sum of the previous two. There are many similar examples in nature, but only a few among food products. I suggest you take a closer look at this beauty in the photo I took.

Each bud consists of similar ones, but smaller in size. And they are from even smaller ones. In mathematics, such a set is called a fractal. You see, Romanesco and mathematics are connected much more than it seems at first glance.

What's healthy about Roman cabbage?

Scientists found fiber, amino acids, vitamins B and K in the composition. In terms of ascorbic acid content, Romanesco is twice as high as lemon and five times as high as lemon. Just one hundred grams of pulp will cover the daily requirement by 103.6%.

The calorie content of Romanesco is not much higher than that of cucumbers. This makes it a valuable element of the diet menu, which helps maintain slimness. The amount of minerals per unit mass is shown in the table.

Romanesco contains the most manganese and phosphorus. There is also enough potassium and magnesium. Contains omega-3 fatty acids and carotenoids.

Romanesco cabbage - benefits and harm for good health

Many valuable organic compounds, dietary fiber, minerals - that's all you need for beauty and well-being! Romanesco is easily digestible and cleanses the intestines. It makes the skin glow and hair strong. Due to its low calorie content, it turns out to be light.

Romanesco is one of the few natural sources of selenium. The strongest antioxidant protects against premature aging. Mg and K are necessary for hypertensive patients and those with heart problems. B vitamins play an important role in the body:

• Regulate metabolism.
• Improves the condition of skin, hair, nails.
• Increases resistance to infections.
• Normalize the functioning of the nervous system.

The benefits of Romanesco cabbage include the presence of folates, pyridoxine, and pantothenic acid. In this indicator, it is not inferior to or.

The main value lies in the complex action:

• Potassium has a mild diuretic effect. This helps get rid of puffiness and bags under the eyes.
• Ascorbic acid facilitates the absorption of iron and increases defenses.
• Folates are important for pregnant women. They stimulate the growth of new cells and promote tissue regeneration.
• Magnesium normalizes blood pressure and strengthens the nervous system.
• Phosphorus is necessary for protein synthesis and restoration of damaged tissues.

In addition, flavonoids are found in the composition. These complex chemical compounds reduce the risk of developing cardiovascular diseases and give elasticity to blood vessels. They reduce “oxidative stress” and prolong youth.

The product does not cause allergic reactions in most people. Excessive consumption of raw foods can cause problems with stool. High fiber content sometimes causes increased gas formation.

Romanesco cabbage: how to cook?

The head of cabbage is so beautiful that you don’t want to divide it into parts. However, a pleasant surprise awaits the cook: cut, it is no less beautiful.

I didn’t know how to cook Romanesco, but my intuition didn’t let me down. It turned out to be the same as other vegetables. It can be baked, boiled, deep-fried or eaten raw. It is tasty and crispy, just like its “sisters”. Don't be afraid to overcook or undercook. It won't become too soft, but it won't remain hard either.

In Italy, there are special recipes for preparing Romanesco cabbage. In other countries, it is used as regular or. Compared to them, it has a more delicate taste with creamy notes.

I did this with my cabbage:

• I washed it.
• I separated the twigs and leaves from the thick stem.
• Divided into parts, cut large ones.
• I put it in a frying pan along with carrots and tomatoes.
• I added salt.
• Cover with a lid and let it simmer for 5 minutes.
• I added a spoonful of sour cream and crushed garlic.

It didn't take long to prepare. I don’t like to stand at the stove for a long time, and I was pleased with this. I also noticed that in its finished form there is practically no smell. This will definitely be appreciated by those who do not like unnecessary aromas in the kitchen.

Try to reduce processing time to retain as much nutritional value as possible.

Some people note a nutty taste, but I didn't notice it. But I really liked the complete absence of bitterness. I would even note some sweetness. This increases the scope for imagination and makes it possible to expand more widely in culinary experiments.

Romanesco can easily replace other cabbage varieties in almost any recipe. It goes well with cheese, pasta, potatoes or meat stew. It is grilled, added to pizza or pasta, steamed, or added to pureed soup. The product is perfect for canning and pickling.

Beautiful buds will add charm and zest to any dish.

Where to buy, how to select and save?

Today the plant is cultivated in many regions of Russia, but it is not always possible to buy it. Don't look for Romanesco on sale in the summer. The harvest arrives on shelves in the fall, when cool, damp weather sets in. Enjoy sweet buds before frost.

When purchasing, pay attention to small heads measuring 10-15 cm in diameter. They are considered to be the most delicious. Sometimes heads of cabbage weighing up to two kilograms are found. I don't think they will be any worse.

Make sure that the leaves are dark and elastic, all the buds are intact, without dark spots or damage, and the smell is delicate, like cabbage.

My copy pulled out half a kilo. At a price of 100 rubles per kilogram, it is quite an affordable exotic. The first time I chose a smaller one (what if I didn’t like it?). Now I'll be braver 😉

If fresh products are not available, frozen will do. Look for it in your nearest supermarket. I think demand, like supply, will only increase over time. Universal food delights adults and children with its unexpected forms. It arouses natural interest.

The forks will last in the refrigerator for a week or a week and a half. Try to eat it before it spoils.

Romanesco is a valuable and beautiful plant. Including it in the menu will allow you to replenish your supply of important health components, gain vigor and good mood.

Well, we’ve sorted out Romanesco cabbage: what it is, how to cook it, what benefits it has – now we all know. All that remains is to go to the market, choose a suitable specimen and discover a new taste.

Romanesco cabbage is a strange, exotic-looking plant. Its appearance evokes an association with something extraterrestrial, mathematically correct and harmonious. However, this crop is bred not only for decoration - despite its unusual appearance, it is tasty and healthy. This is exactly what will be discussed in this material.

Description of the Romanesco variety

Romanesco cauliflower is an annual plant belonging to the Cruciferous family. Grows up to one meter. On the stem there is a dense rosette, where 10–12 large leaves are arranged in the form of a herringbone of rich colors - from dark green to bluish. The inflorescence-head, which forms at the top of the erect stem, is eaten as food.

Romanesco tastes like seaweed, but without bitterness or pungent odors. It is sweeter and has a characteristic nutty-plum flavor.

Characteristics of the variety

The variety is characterized by a high content of dietary fiber, which has a positive effect on the human body, and is also characterized by a large amount of vitamins and minerals. Nutritional value of raw Romanesco (per 100 g):

Belkov	2.5 g
Zhirov	0.4 g
Carbohydrates	4.1 g
Vitamin A	3 mcg
Vitamin C	70 mg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	0.6 mg
Vitamin B4	45.2 mg
Vitamin B5	0.9 mg
Vitamin B6	0.2 mg
Vitamin B9	23 mg
Vitamin E	0.2 mg
Vitamin K	1 mcg
Vitamin H	1.5 mcg

Minerals, as well as micro- and macroelements in 100 g of product:

The total calorie content of 100 g of product is 30 kcal.

Variety selection

There are several versions of the appearance of the Romanesco cabbage variety. According to the generally accepted theory, it is a hybrid, the result of crossing cauliflower and broccoli. It was created in the 1990s. in Italy and then improved in the Netherlands.

Did you know? There is an assumption that this vegetable was known to the ancient Etruscans, who brought it to the Italian region of Tuscany. Hence the name - romanesko, which means “Roman”.

Other names for this vegetable are coral kale and romaine broccoli.

Description of the fruit

The fruit is a pyramidal fractal inflorescence-head, where any smaller part (pyramid) has exactly the same appearance as the larger one. Small inflorescences are buds wrapped in a circle, densely collected in spiral pyramids of regular geometric shape. The color of the inflorescences is predominantly light green with a yellowish coating.

The size and weight of a head of cabbage depends on the standard of care: it usually weighs no more than half a kilogram, but there are some varieties of cauliflower, belonging to the Romanesco variety, whose heads are much larger than others.

Benefits and harms

• The undeniable beneficial properties of the vegetable include:
• Improved vision. Vitamin A, contained in large quantities in the inflorescences, prevents the degeneration of the macula - the place of greatest visual acuity in the human retina.
• Reducing the risk of cancer. The antioxidant ascorbic acid, which cabbage is rich in, is an effective remedy in the fight against cancer.
• Stimulating blood circulation. The iron contained in the product promotes the production of red blood cells, the main function of which is to ensure a normal supply of oxygen to the organs and tissues of the body.
• Acceleration of brain functioning. Better blood circulation allows brain cells to receive more oxygen, which in turn makes them more active and reduces the response time of neurons.
• Destroying infections. Most of the antioxidants, vitamins and minerals that the product is rich in are also protectors against harmful microorganisms.
• Beneficial effect on the digestive system. The dietary fiber included in Romanesco performs the main function in the functioning of the digestive organs and the removal of toxins from the human body.
• Reducing cholesterol and sugar levels. The product's fiber has a beneficial effect on normalizing cholesterol and sugar.
• Strengthening the heart. The product contains vitamin K, omega-3 polyunsaturated fatty acids, and B vitamins that supply the heart with all the substances it needs.
• Protection against free radicals. This is due to fiber and antioxidants.

At the same time, the use of Romanesco can be harmful in certain cases.

• This applies to the following people:
• With cardiac ailments in a state of exacerbation and ailments of the thyroid gland. The increased functioning of the cardiovascular and endocrine systems will overload them, which, in turn, will only aggravate the condition of the inflamed organs.
• With a tendency to excessive flatulence. Eating raw cabbage is generally contraindicated for them.
• With a predisposition to diarrhea. In such cases, cabbage is introduced into the diet with great caution.

Advantages and disadvantages of the variety

• Speaking about the benefits of coral cabbage, it should be noted:
• The uniqueness of the composition allows it to provide support to the body in various painful conditions.
• Low calorie content of the product and at the same time its increased nutritional value.
• Easy to prepare.
• Delicacy of taste, without bitterness; absence of hard fibers.
• Attractive appearance and the ability to be used in external decor.

• But the main disadvantages of Roman cabbage are:
• It is fastidious in care and requires strict adherence to all cultivation rules, which makes its cultivation extremely difficult.
• The short shelf life of fresh cabbage is no more than a week in the refrigerator.

Features of cultivation

Cultivation of Romanesco, unlike other varieties, is more complex. This is due to the fact that Roman cabbage is extremely sensitive to soil composition, changes in temperature and humidity. Even a slight deviation from the rules of agricultural technology can have the most unfavorable consequences.

Optimal sowing time for seedlings

For summer consumption of cabbage, seeds are sown for seedlings in the last third of March, but no later than the beginning of April. If for some reason this deadline was missed, you can purchase ready-made seedlings.

Growing seedlings

In the southern, warm regions, Roman cabbage is grown without seedlings, that is, directly from the seeds into the ground. But in most regions, Roman cabbage is grown by seedlings, that is, first the young plant is grown in protected soil, and then, somewhat stronger, it is transplanted into open ground, into beds.

Seed preparation

For garden cultivation with subsequent use in home cooking, the following varieties of Roman cabbage are recommended:

1. Veronica F1 - medium ripe variety, head up to 2 kg.
2. Puntoverde F1 is a variety of medium ripeness, head of cabbage up to 1.5 kg.
3. Pearl - medium late, head up to 0.8 kg.
4. Emerald cup - medium early, head up to 0.5 kg.

Puntoverde F1 and Veronica F1 have excellent yields: from 1 m² to 3–4 kg of product. The Pearl has 2.5 kg per 1 m² and the Emerald Cup has 2.2 kg per 1 m² of bed.

Having selected the seeds required in quantity and size, before planting you need to disinfect them by keeping them in a light solution of potassium permanganate for 2-3 hours, and also disinfect the containers for sowing.

Preparing soil for seedlings

When sowing through seedlings, the soil is prepared in advance. This can be soil purchased from a specialized retail chain, or a self-prepared substrate: peat, turf soil, sand and humus mixed in equal parts.

The soil preparation procedure is as follows:

1. If the substrate is prepared independently, then it should be disinfected - 7 days before planting the seeds, treat it with a pink solution of potassium permanganate.
2. Suitable containers are selected - cups with a volume of at least 250 ml or peat pots of similar volume - and a 1–1.5 cm drainage layer is formed at the bottom of the containers, onto which the soil mixture is then poured.

Sowing seeds

The seeds are planted in one box and then scooped into cups, or immediately placed in cups (peat pots). Planting is done to a depth of no more than 1 cm and is well watered.

Seedling care

During the first week (before the sprouts appear), the containers with the crops are kept at room temperature, but as soon as the smallest sprouts appear, the temperature must be lowered to +8...+10°C in the daytime and +6...+8°C at night, while providing maximum illumination.

After 3-4 days, the daytime temperature rises to +16…+18°C (night temperature is no warmer than +10°C). This regime should be maintained until the seedlings are transplanted into the ground. The main thing in caring for seedlings is to prevent significant temperature and light fluctuations.
Watering and fertilizing - moderate, with a light solution of potassium permanganate, which will perform the function of moisturizing and feeding.

Preparing the soil for planting seedlings

When planting seedlings directly into a garden bed, you need to correctly select and prepare the area for planting.

Therefore, certain requirements are put forward to the place of future cultivation of Roman cabbage, namely:

1. Good lighting.
2. The soil must be alkaline or slightly alkaline.
3. It is highly desirable that potatoes, tomatoes, onions or cucumbers were previously cultivated in the place chosen for Roman cabbage.
4. In the fall, the area for planting Roman cabbage should be dug up and fertilized (a handful of wood ash per 1 m²).
5. On the eve of planting, it is recommended to fertilize the soil with lime, wood ash or dolomite flour - this will promote normal plant growth and its resistance to disease.

Important! Undesirable predecessors of Romanesco on the site are other garden cruciferous crops, such as turnips, radishes, radishes, lettuce, cabbage, and rutabaga.

Planting seedlings in the ground

Planting in open ground is carried out 50–60 days after the date of planting the seeds, but not earlier than the ambient temperature is at least +12°C and the danger of a return of night frosts has disappeared.

The algorithm of actions is as follows:

1. In the designated places, holes are dug with a scoop, slightly larger than the containers with seedlings, and at a distance of half a meter from one another.
2. Fertilizer is applied to the holes - from half a glass to a glass of ash, which is thoroughly mixed with the ground.
3. Each hole is watered abundantly with warm water until “mud” forms, where the seedlings are planted. If it was grown in a peat pot, it is planted with it; if in a different container, the sprout must be carefully removed from it without damaging the root system and planted in a prepared place.
4. Planting is done at a minimum depth - so that the cotyledon leaves remain on top of the soil.
5. Once again, the soil is watered and lightly mulched with bulk material.

Plant care

The rules for caring for coral cabbage are generally the same as for ordinary garden crops, but require strict implementation.

Watering and fertilizing

Romanesco does not tolerate waterlogging of the soil, so watering should be regular and sufficient, but moderate. Ideally, use a drip irrigation system.

If there is none, you need to adhere to the following watering rules:

1. In the initial stage of growth - twice a week.
2. Further watering is weekly.
3. Water consumption: initially, per 1 m² of bed - a bucket of water, with the growth of bushes - more (determined empirically).
4. The temperature of the water does not matter much: you can use either warm or cold.
5. It is better to water at the root. With tying the heads - only at the root.

Did you know? The most common color of cauliflower is white, but there are also green, purple, orange, brown and yellow cauliflower.

This procedure is done after watering or rain, until the leaves close together between neighboring plants. Loosening is carried out together with weeding. Hilling with wood ash added to the soil is also useful at this time.

Pests and diseases

Romanesco cabbage is susceptible to the same ailments and attacks from the same harmful insects as regular cauliflower.

Diseases:

1. Mucous bacteriosis or “wet bacterial rot”. Signs of damage: watery spots on leaves and flowers that quickly enlarge and rot. Preventive measures: disinfection of seeds before planting by keeping them in a light solution of potassium permanganate for 2-3 hours, as well as disinfection of containers for sowing. Methods of treatment: using a sharp knife to remove any stains that have arisen; if that doesn’t help, remove the affected bush from the garden bed and then burn it.
2. Blackleg. The disease occurs at the stage of growing seedlings. Signs of damage: blackening of the base of the stem and the subsequent appearance of a brown tint on it. Preventive measures: proper watering to prevent waterlogging of the soil, soil disinfection. Treatment methods: disinfection, steaming and soil replacement; treatment of plants and substrate with sulfur group preparations.
3. Mosaic. Viral infection. Signs of damage: the appearance of randomly located veins of a yellowish tint on the leaves. Preventive measures: timely destruction of weeds and harmful insects in the garden. Methods of treatment: treating the plant with Bordeaux mixture; if this does not help, remove the affected bush from the garden bed and then burn it.

Important! Mint, celery or dill planted next to Romanesco will help in the fight against harmful insects.

Pests:

1. Cabbage aphid. Signs of damage: slow plant growth; the leaves lose their normal color and acquire a pink tint; gradual curling and death of leaves. Prevention: regular watering. Control: treatment with insecticidal preparations such as “Karbofos”, “Iskra”, “Karate”.
2. Cruciferous flea beetles. Signs of damage: sores on the upper layers of leaves. Fight: treatment with soap solution; a composition of road dust and wood ash; use of drugs "Karbofos", "Aktara".

Harvesting and storage

The signal for the start of harvesting is the formation of large heads of cabbage. Harvesting must begin immediately, because overripe heads of cabbage will quickly deteriorate - the flesh will become coarser, and the beneficial substances will mostly evaporate.

Romanesco should be harvested early in the morning in dry weather - before the sun has time to heat the entire plant.

The heads of cabbage are cut with a sharp knife; Along with the head, the stems adjacent to it are cut off - they can also be eaten.

Storing Romanesco due to the characteristics of the variety is problematic - fresh in the refrigerator it will last no more than 7 days. For long-term storage, only freezing is suitable. To do this, the cabbage is slightly blanched, then cut into pieces of the desired size, which are frozen. Frozen Romanesque broccoli retains its valuable properties.

Cooking features

The peculiarity of preparing coral cabbage is that it can replace broccoli or cauliflower in almost any cooking recipe. Romaine cabbage would be good with steamed vegetables or pasta. It will also be a harmonious combination with cheese; it can also be used as an excellent pizza ingredient.

Important! The most delicious Roman cabbage is the one eaten on the day it is cut.

Cabbage is great stewed, fried, grilled, steamed, or boiled. In this case, it is recommended to cook for no more than 10 minutes, and for steaming even less - 5–7 minutes.
In addition, there are recipes for preparing coral cabbage for the winter, including how to salt, pickle, and preserve it.

To minimize some possible risks from consuming Romanesco, it is recommended to adhere to the following rules:

1. Avoid combining romaine cabbage with legumes. Such a compound can provoke increased flatulence and even painful gas formation.
2. It is not recommended to cook Romanesco with fatty meat or mushrooms - this can cause digestive problems, which can even lead to intestinal obstruction in people with digestive tract ailments.

Romanesco cabbage is an elegant, outwardly mysterious plant. It is more valuable and healthy than regular cauliflower, but at the same time, it is more capricious. However, strict adherence to all norms and rules of agricultural technology will allow you to grow this valuable product without loss, which will significantly complement and diversify your diet.