Romanesco Cabbage
Romanesco cabbage (Latin: Brassica oleracea Romanesco) is a cultivated cabbage variety from the same group as the well-known cauliflower.
History
This unusual name clearly indicates that this vegetable originates from the area around Rome. This is why it is often called Roman cabbage. According to a number of available sources, the history of this amazing member of the Brassicaceae family can be traced back to the 16th century. However, Romanesco cabbage only entered the international market in the 1990s.
Some experts claim that this cabbage is a hybrid of broccoli and cauliflower; however, this theory has not been confirmed to date—not a single authoritative source mentions such a feature. Description
Romanesco cabbage is a heat-loving annual, very similar in appearance to cauliflower, a favorite of millions. However, unlike its vibrant cousin, romanesco is characterized by a pleasant light green color. The inflorescences of this cabbage are quite uniquely shaped: each bud consists of a cluster of smaller buds arranged in a whimsical spiral.
Compared to broccoli or cauliflower, romanesco cabbage not only has a much more delicate texture but also a mild, nutty, creamy flavor, completely devoid of bitterness.
Usage
Romanesco cabbage is prepared in a similar way to the popular broccoli. However, it is extremely important to monitor the cooking time: if overcooked, it will become as tasteless as broccoli overcooked in hot water. This cabbage can be baked, fried, boiled, or used to make delicious sauces and sumptuous salads.
This cabbage is a wonderful dietary product that is very easy to digest and always delights everyone with its excellent taste. This attractive member of the vegetable family is very rich in various vitamins (A, K, C), antioxidants, carotenoids, fiber, and valuable micronutrients.
When consumed regularly, Romanesco cabbage helps restore the sensitivity of weakened taste buds, helping to completely get rid of the metallic taste in the mouth. The vitamins contained in its composition help thin the blood and strengthen blood vessels, making them more elastic. In addition, Romanesco cabbage also contains isocyanates, which actively help fight all kinds of neoplasms, including cancer.
The fiber contained in Romanesco cabbage contributes to a noticeable improvement in the motility of the large intestine and quickly helps to cope with troubles such as hemorrhoids, diarrhea and constipation. Moreover, the systematic use of this product helps to a large extent to normalize the composition of beneficial intestinal microflora, instantly stopping the destructive processes of rotting and fermentation.
The inclusion of Romanesco cabbage in the diet helps to gradually remove toxins, waste and excess cholesterol from the body, which in turn prevents the development of such a dangerous disease as atherosclerosis.
If you start consuming this wonderful cabbage in excessive quantities, you can get bloating or diarrhea. In addition, the high fiber content in its composition can provoke increased gas formation. And people who have problems with the thyroid gland or suffer from any cardiac ailments especially need to strictly dose the amount of Romanesco consumed.
Romanesco cabbage — how to clean, how to cook
