Romanesco cabbage: cooking recipes. Baked Romanesco cabbage with milk Stewed Romanesco cabbage
Buy cabbage fresh and of good quality. There should be no black spots on the inflorescences. Externally they are dense with a greenish color. Before cooking 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. Place cabbage in boiling water. Cook for 3 to 5 minutes after it starts boiling. Accordingly, the smaller the inflorescences, the less time it will take to boil.
Drain in a colander and rinse with cool water. Dry with paper towels.
Now it's time to prepare the sauce. In a convenient deep bowl, mix grainy mustard, oil and citrus juice.
Peel the daikon, rinse the root vegetable and dry. Cut into thin strips, as in the photo. Add to cabbage.
Use bell peppers of any color and variety. Remove the seeds and cut the pulp into strips. Add to other ingredients.
Cut the washed tomato into arbitrary small pieces and add to the salad bowl.
For the salad, use dill, parsley, basil or celery. This recipe uses dill sprigs. Rinse them and chop them finely. Add to salad bowl.
Add salt, season with ground black pepper and pour in the prepared dressing. Stir.
Salad ready. Serve immediately after cooking, as over time it loses its taste.
Bon appetit!
Romanesco cabbage is a vegetable that has appeared in the Russian diet relatively recently. In addition to its amazing and unusual shape, this cabbage has a unique set of minerals, vitamins, amino acids and nutrients. We will look at what Romanesco is in this article.
roman cabbage
Romanesco cabbage is a type of cultivar that belongs to the same varietal variety as cauliflower. It got its name from the places of its origin, “Romanesco” is translated from Italian as “Roman”.
Some sources claim that the history of cabbage can be traced back to the 16th century, but it is worth noting that it became widespread in international markets in the late 20th century. This cabbage resembles cauliflower in appearance, but has a light green tint. The version that this species is a hybrid of broccoli and cauliflower has not been confirmed by authoritative sources.
Description of the variety
Romanesco cabbage is an annual plant whose main distinguishing feature is its unusual shape. The inflorescences of this cabbage are arranged in the shape of a logarithmic spiral, and their number exactly corresponds to the Fibonacci number. By carefully examining each bud of the inflorescence, you can see that it consists of a large number of small copies of itself. This self-similar shape is repeated many times, becoming smaller and smaller.
A photo of Romanesco cabbage will help you understand this unique and amazing plant form. This variety contains a wide variety of beneficial substances and microelements. Let's talk about them.
This cabbage contains vitamin A, which helps the body fight various infectious diseases and has a positive effect on the health of skin, hair and nails. Vitamin K contained in cabbage gives the body vital energy and has a positive effect on blood clotting. Vitamin C has a good effect on the condition of the circulatory system and improves the process of blood reproduction.
This cabbage contains B vitamins, which improve blood circulation, as well as the functioning of the nervous system, increasing the metabolic rate. Vitamin PP normalizes cholesterol levels and prevents the development of diseases of the cardiovascular system.
Ascorbic acid helps increase stress resistance and reduces the risk of respiratory system diseases. Calcium contained in Romanesco cabbage strengthens teeth and bones, normalizes heart function and its rhythm. The iron present in this vegetable improves the functioning of the thyroid gland and improves immunity. Zinc improves regeneration processes in the body.
Other useful substances
Romanesco cauliflower, in addition to being rich in vitamins, contains a large amount of dietary fiber and minerals. Phosphorus, selenium and fluoride have a beneficial effect on the integrity of tooth enamel. Selenium protects the body from carcinogens and helps to better absorb food antioxidants. It is also found in cartilage tissue and is essential for maintaining healthy joints.
Selenium is a component of enzymes that are responsible for cell detoxification. It also has a beneficial effect on hormonal levels and improves the functioning of smooth and skeletal muscles. Romanesco is a source of folic acid, which helps the body absorb minerals and vitamins obtained from other foods, and also normalizes the functioning of the gastrointestinal tract.
Growing Romanesco cabbage
Before planting cabbage, you need to select and prepare a place for planting. The best soil for this type of cabbage is the one in which potatoes, tomatoes, cucumbers or onions previously grew. Where radishes, turnips, cabbage or lettuce previously grew, it is not recommended to plant Romanesco.
The beds for seedlings should be located on the side of the site that has the best illumination. The soil itself should not have high acidity; alkaline soil is best suited for this cabbage. To prepare the soil, it is recommended to lim it by adding wood ash to it at the rate of up to 0.5 kg per 1 m 2, and you can also treat the soil with compost.
Planting Romanesco cabbage seeds
Sowing of seeds is carried out in the middle or at the end of April. The air temperature in the room in which the Romanesco seedlings will be located must be maintained in the range from +20 to +22 °C.
After 30 days, the boxes with sprouts must be moved to a place with a lower temperature, and lighting must be controlled. If this is not done properly, the seedlings may become stretched. Watering the seedlings is carried out as the top layer of soil dries.
After 40 to 60 days from the time of sowing, the seedlings must be transferred to a permanent place of growth and planted at a distance of at least 60 cm from each other. The distance between each row should be at least half a meter.
It is also worth taking into account the climatic conditions of the region and, depending on this, transplanting cabbage so that the ovary of inflorescences occurs in early summer. The most suitable temperature for this is from +17 to +18 °C.
Cabbage care
Caring for Romanesco cabbage is simple and does not require special knowledge and skills. It requires abundant watering, but it is necessary to ensure that the soil is not oversaturated with moisture.
It is necessary to periodically inspect the plants and remove pests that may appear on them. Most often, Romanesco suffers from attacks by caterpillars that destroy the leaves. It is recommended to spray the plants with special pest control agents. You can also plant plants next to Romanesco that repel insects, such as mint, garlic, marigold or celery.
It is periodically necessary to weed and loosen the soil around the plants to prevent the appearance of weeds and to enrich the soil with oxygen. It is recommended to use organic fertilizers and mineral fertilizers, such as superphosphate, mullein, potassium chloride, ammonium nitrate and others. During the entire growth period, fertilizing is added no more than three times and in the same proportions as when caring for other varieties and types of cabbage.
Harvesting
The Romanesco variety of cabbage is harvested as the heads of cabbage fully ripen. If cabbage is planted at the beginning of summer, then in mid-October you can get a good harvest. There is no need to delay harvesting, as in this case Romanesco will lose its juiciness and taste, and the content of vitamins, minerals and nutrients in it will decrease.
It is best to harvest Romanesco in the morning, before the cabbage gets hot under the sun. After harvesting, it must be stored in the refrigerator for about seven days. It can also be frozen and eaten in winter, and the loss of nutrients will be insignificant.
By following technology and agricultural practices when growing Romanesco cabbage, you can get a good harvest in mid-autumn. Cabbage does not require any special care when growing, so you don’t have to put in much effort. By growing Romanesco, you will receive a real storehouse of vitamins, minerals and nutrients that are beneficial to your health.
Many people, seeing this vegetable for the first time, wonder: what is it – cauliflower or? In fact, this is Romanesco, or Roman cabbage, the inflorescences of which are not just edible, but very tasty and healthy.
What is Romanesco
Romanesco cabbage is a member of the Cruciferous family, the best known members of which are the various varieties of cabbage. And Romanesco is also a type of garden cabbage. In appearance it resembles a colored one, but its pale green flowers form intricate pyramids arranged in a spiral, which gives the vegetable a special beauty. The “construction” of Roman cabbage consists of smaller elements that imitate the shape of a large inflorescence, and those in turn are formed from an even larger number of smaller copies. And all of them are lined up in smooth spirals with mathematical precision. Fascinating, isn't it?
Compared to cauliflower, Romanesco is more tender after cooking and has a sweetish flavor. Compared to broccoli, its stems are shorter and softer, making it quick to cook and suitable for eating raw. And the most delicious inflorescences are small, about 10 cm wide.
This bright green vegetable looks rather strange, but very beautiful. You only need to see Romanesco once and you definitely won’t confuse it with other vegetables. Outwardly, it is so bizarre that some sometimes joke that aliens sowed this cabbage on Earth, while other jokers even consider it an ornamental plant.
Today it is generally accepted that Romanesco is a cross between cauliflower and broccoli. Although some researchers refute this theory, since according to their calculations, the Roman one existed long before cauliflower. They say that the Etruscans, who lived in the first millennium BC, were the first to grow it. It was they who brought this culture to Tuscany, from where Roman cabbage spread to other regions. According to another version, this culture was first discovered in Italy in the 16th century. But despite such a long history, the vegetable entered the world market only in the 90s of the twentieth century. This explains why Roman cabbage is not yet as popular and less studied than its “sisters”.
Benefits for humans
The aroma is reminiscent of cauliflower, but with a slight nutty “taste”. Scientists and nutritionists consider Romanesco one of the most easily digestible vegetables. But in addition to its amazing appearance, this vegetable boasts an equally amazing chemical composition. And although scientists continue to study the characteristics of this crop, even based on what has already been learned about it, we can say that it is one of the healthiest vegetables on the planet.
Romanesco is a dietary product low in calories, but rich in vitamins and minerals, making it ideal for a vegetarian diet.
In the composition of the vegetable, scientists found A, K, C, folic acid (albeit slightly less than in broccoli), iron, manganese, carotene, zinc, and beneficial ones. And most importantly, it is an easily tolerated food for people with sensitive stomachs.
Like other cruciferous vegetables, Romanesco is renowned for its many health benefits. Having studied the properties of this “space” cabbage, scientists came to the conclusion that it has amazing properties. In the body it works as:
- antiviral agent;
- anti-inflammatory;
- antibacterial drug;
- antidepressant;
- antimicrobial agent;
- anti-carcinogenic;
- anticancer.
In addition, the vegetable protects the eyes, strengthens the immune system, improves the functioning of the heart, blood vessels, respiratory system, has benefits for the health of bones and muscles, purifies the blood and protects the central nervous system (brain, spinal cord, nerve endings). Romanesco helps fight viral infections, is useful for treating flu and colds, improves lung health, activates brain function and has a beneficial effect on muscle tissue.
What Science Says
Scientists have found a substance known as kaempferol in Romanesco cabbage. 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.
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 levels, 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.
| Calorie content | 30 kcal |
| 2.5 g | |
| 0.4 g | |
| 4.1 g | |
| 3 mcg | |
| 70 mg | |
| 0.1 mg | |
| 0.1 mg | |
| 0.6 mg | |
| 45.2 mg | |
| 0.9 mg | |
| 0.2 mg | |
| 23 mg | |
| 0.2 mg | |
| 1 mcg | |
| 1.5 mcg | |
| 17 mg | |
| 26 mg | |
| 10 mg | |
| 210 mg | |
| 1.4 mg | |
| 51 mg | |
| 42 mg | |
| 0.28 mg | |
| 0.16 mg | |
| 1 mcg | |
| 0.6 mcg | |
| 89 g | |
| 0.9 g |
Possible dangers
Romanesco contains a large amount of fiber, and this can become a problem against the background of some diseases. In acute disorders of the digestive system, romaine cabbage provokes bloating, and in some cardiac diseases it affects the pressure inside the body. People with thyroid dysfunction are not advised to consume cruciferous vegetables. For some, the combination of Romanesco and (or other acidic sauces) causes reflux.
It is important for people with individual intolerance to the vegetable to avoid romaine cabbage, although such cases are rare.
How to cook properly
This vegetable can replace cauliflower or broccoli in almost any recipe. Its delicate texture and sweet, nutty flavor make it easy to pair romaine with a variety of ingredients. It fits perfectly into a plate with pasta or other stewed vegetables, goes well with cheese, and Italians often add it to their favorite pizza. The best taste is evident in young inflorescences. The leaves of this cabbage are also edible, but they can be very bitter.
This vegetable can be fried, stewed, grilled or steamed, eaten raw, or made into a tender puree without any remorse. At the same time, Romanesco reaches its readiness much faster than other types of cabbage. Short heat treatment allows you to preserve the maximum amount of useful substances in the product. Experts advise boiling the inflorescences for no longer than 10 minutes, and when steamed, they reach the desired consistency in 5-7 minutes.
To maximize the benefits of a vegetable, you need to choose and store it correctly. Healthy Romanesco is first and foremost fresh Romanesco. You should buy only hard heads, without signs of rotting, damage, mold, and the leaves should be fresh and green. A fresh and juicy vegetable will always seem a little heavier for its size.
It is advisable to store the fruit in the refrigerator in a tightly closed package.
Different nations have their own gastronomic preferences regarding what to cook from Roman cabbage. The Italians, in whose culinary tradition this vegetable is almost national, prepare hundreds of different dishes from it. It’s nice that even after heat treatment, Romanesco retains its delicate color.
The easiest way is to fry cabbage pyramids in olive oil with. Many people love boiled Romanesco, seasoned with white wine vinegar and olive oil. It is possible that for lunch Italians can serve a mix of Romanesco, broccoli and cauliflower, and either pasta. Americans prefer the Roman vegetable with cheese sauce. Another version of the cheese and cabbage combination: place a little steamed Romanesco on a baking sheet, greased with oil, and sprinkle with grated cheese. Place in the oven for a couple of minutes just to melt the cheese. A “folk” recipe from oriental cuisine suggests lightly frying romaine and Chinese cabbage (you can add other vegetables if desired). Season with oil, soy sauce,... In a word, as many cooks as there are so many recipes.
Steamed garlic romanesco
For this dish you will need 1 head of Roman cabbage, half a teaspoon each of sea and black pepper, 1 chopped garlic clove, 1 zest, a tablespoon of olive oil.
Mix all the spices. Wash the cabbage and cut into 4 parts. Rub the Romanesco with the spice mixture and place in a double boiler. Cook for 4-6 minutes. Cooked cabbage should still be crispy (soft florets are a sign of an overcooked vegetable). Pairs well with. As a side dish it goes well with meat or fish.
How to grow
Despite the fact that the birthplace of Romanesco is sunny Italy, it is a frost-resistant plant, so there is every chance of harvesting Romanesco cabbage in our latitudes.
This crop is grown in two ways: from seeds or seedlings. The seeds are sown in April, and when the third true leaf appears (around May), transplant it to a permanent place, keeping a distance of 50-60 cm. Care and grow like broccoli, but agronomists warn: Romanesco is more capricious than other types of cabbage. She prefers alkaline soil, good watering, moist air, regular fertilizing and does not tolerate sudden temperature fluctuations.
Romanesco is considered one of the most beautiful vegetables in the world. To some this cabbage resembles a sea shell, to others it resembles a lush New Year tree, and still others look at some other intricate pictures in it. But no matter what you look at in the appearance of this fractal cabbage, its “internal composition” will not change: Romanesco belongs to the healthiest vegetables known to mankind.
Pearl, Emerald Cup, Amphora F1
Romanesco is known not only for its external distinctive features, but also for its useful qualities. This culture, due to the large amount of vitamins in its composition, is a dietary, easily digestible product and is considered a wonderful beauty product.
Moreover, this cabbage contains much more carotene, trace elements and antioxidants compared to other cabbage varieties. It contains rare minerals such as fluorine and selenium. Romanesco is a source of folic acid. That is why it is recommended to add it to the menu during pregnancy.
Despite the large number of positive qualities of this cabbage, there are also some negative properties that you need to know so as not to harm your body.
Due to the fact that this cabbage contains a large amount of fiber, it should not be consumed by people suffering from increased gas formation and bloating.
You should not combine Romanesco cabbage with mushrooms, legumes and fatty meat, as these products will be difficult to digest.
Growing
Romanesco cabbage can be grow by seedlings or seeds. For the south of Russia, the seedless method may be suitable, but in other regions it is better to grow seedlings.
Seeds are sown in May in a moderately moist hole to a depth of about 2 cm. The first shoots can be seen after 2-3 weeks.
For seedlings seeds need to be sown in the second half of April. Until the first shoots appear, the room temperature must be maintained at no higher than 20°C. And with the appearance of seedlings, after 3-4 weeks, it must be reduced to +10°C during the day and to +8°C at night. 
Young seedlings should be watered on time, preventing the soil from drying out, and maintaining moderate lighting, this will help avoid rapid stretching of the stems. Following these rules will help you get healthy and strong seedlings.
Stronger and matured seedlings are planted in a permanent place only after the threat of frost has passed. When planting, a distance of 60 cm * 60 cm should be left between plants and rows. 
Growing Romanesco cabbage is not entirely easy. Unlike other varieties, this cabbage is very whimsical and requires compliance with all growing rules. Otherwise, her heads simply won’t tie.
When planting Romanesco cabbage, it is better to choose alkaline soil, as it will die in acidic soils. Immediately before planting, the soil should be prepared. To do this, lime or wood ash (300 grams per 1 sq.m.) is added to the soil.
Romanesco cabbage will grow well if planted in areas where tomatoes, legumes, onions, and potatoes were previously grown. It should not be planted after turnips, radishes and radishes.
You can grow Romanesco in the same place for up to 3 years. It is recommended to replant in this place no earlier than 4-5 years have passed. 
Caring for this cabbage is quite simple and consists of watering the plants in a timely manner, avoiding drying out of the soil or stagnation of moisture, hilling the beds, weeding from weeds and checking for the presence of insects.
Caring for Romanesco
Romanesco cabbage preferably feed 3 times. Fertilizing must be applied correctly, since late or heavy feeding may cause the absence of heads, and in their place there will be only dense growths of cabbage leaves.
For the first time, fertilizing must be applied 7-10 days after planting the seedlings. As a top dressing, use 0.5 liters of mullein or bird droppings, 1 tbsp. a spoonful of complex fertilizers and all this is diluted in 10 liters of water.
The second time the cabbage is fed 15-20 days after the first feeding. To do this, stir 30 grams in 10 liters of water. ammonium nitrate, 2 gr. potassium chloride, 40 gr. superphosphate and 2 gr. boric acid.
The last time Romanesco cabbage is fed is when its heads begin to form. For 10 liters of water take 0.5 liters of mullein or bird droppings, 30 grams. superphosphate, 30 gr. ammonium nitrate and 20 gr. potassium chloride. 
When to collect
Harvesting occurs around October, by which time the Romanesco cabbage has finally formed tight pyramidal inflorescences. Do not delay the collection of ripe heads, as the process of rotting or drying out may begin. The most suitable time for harvesting is in the morning, before the plant warms up under the sun's rays.
The harvested crop is stored in the refrigerator for about 7 days, then it loses its nutrients and begins to deteriorate.
Romanesco can also be frozen for the winter, and it will not lose its beneficial properties at all.
Recipes - how to cook Romanesco
You can prepare Romanesco cabbage in the same way as cauliflower - bake it, add it to soups, or simply fry it in oil. Its fruits are not bitter, unlike broccoli. 
Romanesco cabbage soup
Ingredients: 450 gr. chicken fillet, 300 gr. broccoli cabbage, 300 gr. Romanesco cabbage, 1 onion, 2 tbsp. spoons 10% cream or milk, 1 tbsp. spoon of butter, pepper, salt.
The chicken breast must be boiled and cut into strips. Romanesco cabbage is steamed.
Add finely chopped onion and broccoli to the prepared chicken broth and cook over low heat for 10-15 minutes. Then the broth with broccoli is whipped, chopped meat and boiled Romanesco cabbage are added.
Everything must be mixed well and, if desired, seasoned with butter and cream.
Italian frittata with Romanesco cabbage and broccoli
Ingredients: 150 gr. Romanesco cabbage, 50 gr. broccoli, 100 gr. hard cheese, 50 gr. cream 10%, 2 pcs. eggs, 1/2 carrots, 1/2 onions, salt, pepper.
The cabbage must be disassembled into small inflorescences and boiled in salted water for about 5-7 minutes. Grate carrots and onions on a medium grater and fry in hot oil. In a separate bowl, beat eggs with cream.
Place carrots and onions in a baking dish, add cabbage and pour in a mixture of eggs and cream. You can sprinkle grated cheese on top. Bake for at least 30 minutes at 180°C.
Stuffed zucchini with Romanesco cabbage
The recipe is for 2-3 medium zucchini, 450 g. chicken fillet, 1 carrot, 1 small head of Romanesco cabbage, 1 onion.
For the sauce: 2 tbsp. spoons of sour cream or yogurt, dill.
Chicken meat and carrots must be minced in a meat grinder. The zucchini is cut into rings and the middle is cut out. Zucchini rings are filled with minced meat and a Romanesco cabbage inflorescence is placed in the center of each.
Bake in the oven at 180 degrees. The top of the baking sheet can be covered with a sheet of foil.
