Romanesco cabbage is often called a masterpiece of nature, it looks so interesting and beautiful. The name of the vegetable - romanesco is translated from Italian as - "Roman". And it was given because the birthplace of Romanesco cabbage is the outskirts of the city of Rome.
Romanesco is a cultivar of cabbage - Brassica oleracea, which belongs to the varietal group Botrytis.
Scientists believe that it is a hybrid of cauliflower and broccoli. Everyone agrees that breeders have worked hard on this type of cabbage. In the people, Romanesco cabbage is also called “Romanesco broccoli” and “coral cabbage”.
The plant is thermophilic. But if you take care of it properly, some varieties grow up to a meter. Romanesco leaves are dense, dark green or gray-green. They wrap around what they grow this cabbage for - closely pressed to each other in a spiral inflorescences of a pyramidal shape of salad or light green color.
Romanesco has not lost its resemblance to cauliflower, and an inexperienced person may well confuse them.
Inflorescences forming the head are used for food.
The total Romanesco fruit can reach half a kilogram in weight.
Romanesco is cultivated as an annual plant.
There are written documents that broccolo romanesco was grown in the vicinity of Rome even before the 16th century, but romanesco became popular on international markets only at the end of the 20th century. This was facilitated by Dutch breeders who received new hybrids of this cabbage with inflorescences lined up in pyramids and twisted in a spiral.
Romanesco cabbage is just as healthy as cauliflower. Its inflorescences contain: vitamins: A, B, K, P, PP, fiber, antioxidants, folic acid, minerals - potassium, calcium, manganese, zinc, sodium, fluorine, copper, selenium, iron, phosphorus ...
Romanesco is one of the most low calorie vegetables, 100 g of this cabbage contains only 25 kilocalories. Nutritionists advise eating this vegetable for those who want to lose weight and keep their figure slim, and doctors recommend Romanesco to anyone who wants to maintain health for many years.
Eating this cabbage makes strong bones, teeth, nails, it also removes bad cholesterol from the body, makes blood vessels strong and elastic, prevents atherosclerosis, cardiovascular diseases, heart attack, stroke, cleanses the liver and kidneys.
Romanesco improves digestion, eliminates the processes of decay and fermentation, helps to absorb animal proteins and fats.
It is useful for both constipation and diarrhea, it is recommended in the presence of hemorrhoids.
This cabbage improves immunity, normalizes metabolism, improves blood formation, and soothes nervous system, so it is useful to eat it for everyone who is exposed to stress, often worries, does not sleep well.
This cabbage is also useful for those who have problems with the thyroid gland and with the respiratory system.
Romanesco reduces the risk of developing cancer and allergic reactions from other products.
This cabbage is good for hearing and vision.
Regular use of it in food helps to maintain not only health, but also beauty until old age.
By eating 2-3 servings of cabbage a week, you can become the owner of smooth, clear skin and lush, shiny hair.
Romanesco is highly valued in cooking, especially in the Mediterranean countries, it is easily digested and satisfies the feeling of hunger.
All over the world it is prepared like ordinary cabbage. But eating Romanesco raw is not recommended. Although it does not cause allergies, but without heat treatment it can cause bloating and diarrhea. However, Romanesco cabbage cannot be digested, otherwise it will lose its delicate, slightly creamy-nutty taste.
Soups are cooked from Romanesco, casseroles are prepared, fried, added to salads.
And some recipes.
Romanesco cabbage soup
You will need:
500 g turkey or chicken fillet;
- 400 g Romanesco cabbage;
- 1 onion;
- 2 tbsp. spoons of cream;
- 1 tbsp. a spoonful of butter;
- salt, pepper to taste.
Cooking method:
Boil the chicken fillet until tender, remove from the broth, cut into small pieces. Strain the broth, bring to a boil, add chopped onion into it.
Rinse Romanesco and steam. Add to broth, turn off heat.
When serving, top with cream or butter.
Romanesco in breadcrumbs
You will need:
A small head of Romanesco;
- 2 eggs;
- breadcrumbs;
- vegetable oil.
Cooking method:
Rinse the cabbage, boil in salted water for about 15 minutes. Let the water drain, cool, cut.
Beat the eggs and dip the pieces in them, then roll in breadcrumbs. Fry in a hot pan in vegetable oil.
Romanesco with sauce
You will need:
1 medium-sized romanesco
- 2 tbsp. spoons of water;
- 80 g of cheese;
- some crackers;
- salt, pepper to taste.
For sauce:
1 glass of milk;
- 20 g of butter;
- 3 tbsp. spoons of flour.
Cooking method:
Divide the head of cabbage into inflorescences, put in a bowl, add 2 tbsp. tablespoons of water, cover and cook until soft. Take care not to burn.
Sauce:
Boil milk. Melt the butter in another bowl, add the flour, stir, pour in the milk, heat for 1 minute, pour over the cabbage. Top with grated cheese and breadcrumbs. Place in oven until cheese is melted.
Romanesco salad
You will need:
1 small romanesco cabbage
- chicken breast;
- 1 onion;
- 1-2 carrots;
- 1 sweet bell pepper;
- 2 cloves of garlic;
- butter;
- salt, pepper to taste.
Cooking method:
Remove the meat from the breast, remove the skin, cut the fillet into slices, put in a pan with butter and simmer for 20 minutes under a lid over low heat, adding a little water.
Grind the onion, finely chop the carrot, cut the pepper into a thin strip, put it on the onion and simmer.
Boil Romanesco for 15 minutes in salted water. In this case, the cabbage should not boil soft, but become soft.
Drain, cool, chop, mix with the contents of the pan, add crushed garlic, salt, pepper, mix everything.
Buy fresh cabbage good quality. There should be no black spots on the inflorescences. Outwardly, they are dense with a greenish color. Before boiling cabbage, rinse it under running water. Starting at the base, separate the florets from the head. The larger the cabbage itself, the larger the inflorescences will be.
Boil enough water in a saucepan with a lemon ring. Dip the cabbage into the boiled water. Cook 3 to 5 minutes after the start of the boil. Accordingly, the smaller the inflorescence, the less time it will take to boil.
Drain in a colander and rinse with cool water. Pat dry with paper towels.
Now it's time to prepare the sauce. In a convenient deep bowl, mix the grainy mustard, oil and citrus juice.
Peel the daikon from the skin, rinse the root crop and dry it. Cut into thin strips, as in the photo. Add to cabbage.
Bulgarian pepper, use any color and variety. Remove the seeds, cut the pulp into strips. Add to the rest of the ingredients.
Cut the washed tomato into arbitrary small pieces, add to the salad bowl.
For salad, use dill, parsley, basil, or celery. This recipe uses dill sprigs. Rinse them and chop finely. Add to salad bowl.
Salt, season with ground black pepper and pour over the prepared dressing. Stir.
Salad ready. Serve immediately after cooking, as over time it loses its taste.
Bon Appetit!
Food! 🙂 Today I would like to talk about an unusual cabbage salad. When I saw it in the supermarket freezer, I couldn't believe my eyes: what are these beautiful inflorescences? It turned out to be Romanesco cabbage, a kind of hybrid variety derived from broccoli and cauliflower. Very cute appearance This cabbage gave me the idea of preparing a salad from it. Given that this cabbage is a relative and cauliflower, cooking romanesco cabbage I decided in the image and likeness. 😉
Let's take:
- a bag of Romanesco cabbage (400 grams);
- 4 hard-boiled eggs;
- a teaspoon of mustard;
- 2-3 table. spoons of mayonnaise;
- a quarter of a lemon or citric acid.
To begin with, Romanesco cabbage needs to be boiled a little in slightly salted water along with a quarter of a lemon ...
Cabbage is cooked quickly - literally 5-7 minutes. As soon as it becomes soft, drain the water and take out the lemon.
Cabbage can be cut into halves, or you can leave it as it is ... While the cabbage is cooling, peel and cut the eggs into cubes.
Tip: If you follow the principles of a vegetarian diet, you can replace eggs with cheese with microbial rennet - it will turn out delicious too!
This time I had a “bad luck” with the eggs - I didn’t cook them quite hard, and therefore I had to mix the yolk with mayonnaise and mustard. It turned out delicious sauce for the salad... 😉
Although, in general, you need to mix mayonnaise and mustard, and add the eggs, cut into cubes, to the cabbage. Pour in the sauce and mix thoroughly.
That's romanesco cabbage dish ready! 🙂
A very easy salad to make. And, by the way, quite unusual and tasty.
Romanesco cabbage, according to some researchers, is a hybrid of cauliflower and broccoli. The product appeared on international markets in the 1990s. This unusually beautiful vegetable has a dense structure and a pale green color. Outwardly, it resembles cauliflower and tastes like broccoli. Most often, vegetable stews, sauces and salads are prepared from Romanesco. What dishes can be made from this unusual product will be discussed in this article.
Beneficial features
Romanesco cabbage is a storehouse of all kinds useful substances. It contains vitamins A, K, C. In addition, this vegetable is rich in zinc, fiber, carotenoids and antioxidants. Regular consumption of it in food will help improve blood circulation in the body, will serve as a prevention of cancer and other neoplasms. Fiber, which is present in Romanesco, helps to improve the motility of the large intestine, helps prevent the appearance of hemorrhoids, diarrhea, and constipation. Romanesco cabbage is considered much more useful than broccoli. The recipes for this vegetable will be outlined below.
Hake with romanesco cabbage and tarragon. Ingredients
The vegetable goes well with the most different products. You can cook delicious meat or fish with it. In order to bake hake with cabbage and cream, you will need the following products:
- hake (fillet) - 450 grams;
- chicken egg - 2 pieces;
- Romanesco cabbage - 400 grams;
- wheat flour - 3 tablespoons;
- butter (for lubrication) - to taste;
- cream - to taste;
- tarragon - 1 bunch.
Hake with romanesco cabbage and tarragon. Cooking method
- First of all, you need to cut the cabbage into small inflorescences, then wash them and dry them. After that, Romanesco should be boiled in salted water. Cooking time is ten minutes.
- Next you need to cut fish fillet into pieces and carefully place them on a baking sheet or in a baking dish. A layer of hake should be greased with butter on top and sprinkled with tarragon.
- Then, in a deep bowl, mix the cream, flour, eggs, salt and pepper together. Now this composition should be poured over the fish.
- After that, the dish needs to be baked in the oven for half an hour. Cooking temperature - 220 degrees Celsius.
Romanesco cabbage is cooked there with fish and tarragon. Recipes for cooking this vegetable will be useful to any housewife.
Romanesco with Gorgonzola cheese. Ingredients
Delicate romanesco cabbage will decorate with its presence any dish. The recipe for the following dish involves the use of such components:
- wheat flour - 1 teaspoon;
- romanesco - 1 head;
- butter - 25 grams;
- gorgonzola cheese - 250 grams;
- cumin (seeds) - 1 tablespoon;
- cognac - 2 tablespoons;
- pepper, salt - to taste.
Romanesco with Gorgonzola cheese. Cooking method
- To begin with, the cabbage must be cut into small bouquets, pour cold water with flour and salt, bring to a boil and boil for ten minutes. After that, the product must be laid out on a separate dish and allowed to cool.
- Then the cheese, butter, brandy and milk should be put in a blender, salted, seasoned with pepper and blended until smooth.
- Next, pour the boiled cabbage with the resulting mixture. Sprinkle the top of the dish with cumin seeds.
Romanesco cabbage with gorgonzola cheese is ready. The dish should be served immediately after preparation.
Frittata with romanesco and broccoli. Ingredients
- cheese - 200 grams;
- Romanesco cauliflower - 300 grams;
- chicken egg - 2 pieces;
- broccoli - 100 grams;
- cream - 100 grams;
- onion - 1 piece;
- salt, pepper - to taste;
- carrots - 1 piece.
Frittata with romanesco and broccoli. Cooking method
- First of all, you need to disassemble Romanesco and broccoli into separate inflorescences. Then the cabbage must be boiled in salted water. Cooking time is five minutes.
- After that, peeled and chopped vegetables (onions and carrots) should be fried in vegetable or olive oil.
- Then you need to beat the cream well with the egg.
- Next, in a pre-greased baking dish, you need to put carrots, onions and cabbage. Then the vegetables must be poured with an egg-cream mixture. Sprinkle cheese on top.
- Then the dish must be baked in an oven heated to 180 degrees. Cooking time - 20-25 minutes.
So romanesco cabbage with broccoli and cheese is ready! This low-calorie dish will appeal to all members of your family.
Pickling. Ingredients
Counts dietary product romanesco cabbage. The recipes for this vegetable suggest that it should be cooked immediately after harvest, as it quickly loses all its gastronomic properties during storage. beneficial features. However, there is another solution - Romanesco can be marinated.
For this you will need the following ingredients:
- carrots - 1 piece;
- Romanesco cabbage - 1 head;
- sunflower oil - 70 grams;
- apple cider vinegar - 100 grams;
- salt - 2 tablespoons;
- sugar - 5 tablespoons;
- bay leaf - 2 pieces;
- cloves - 2-3 pieces;
- black pepper - 5 peas;
- water - 1 liter.
Marinated romanesco cabbage. Cooking method
- First you need to disassemble the vegetable into inflorescences. Small pieces can be left whole, while large ones should be cut into two parts.
- Next, wash, peel and cut the carrots into thin slices.
- Then chopped vegetables should be put in clean jars.
- After that, you can start preparing the marinade. To do this, in a separate pan, you need to mix spices, sugar and salt.
- Then vegetable oil and apple cider vinegar should be added to them.
- Now the resulting mass must be filled with water and brought to a boil. In this case, sugar and salt in the marinade should be completely dissolved.
- After that, hot liquid should be poured over carrots and cabbage in jars.
- Next, the jars with the cooled marinade should be rolled up with lids. Then glass containers should be placed in the refrigerator for two to three days.
Romanesco cabbage, the recipes for which are discussed in this article, after aging in the marinade, loses its beautiful color and becomes pale. However, this fact is offset by the remarkable palatability vegetables - it becomes crispy and appetizing.
Now you know how to cook Romanesco cabbage. Recipes are not particularly original. Broccoli and cauliflower dishes are created in a similar way. However, Romanesco is more gentle and refined taste. Try it and you will definitely like it. Bon Appetit!
