Kale cabbage (Kale cabbage) - what it is, useful properties and uses. Kayla - extraordinary cabbage for our health and longevity

"Greens on the table - health for a hundred years."

1 - kohlrabi greens, 2 - Chinese cabbage (bok choy), 3 - spinach, 4 - rapini (broccoli rabe), 5 - chard leaves (Swiss chard), 6 - leafy cabbage (collard), 7 - American mustard, 8 - beet tops, 9 - kale (kale), 10 - sorrel (sorrel)

Residents of regions where leafy vegetables are “found” all year round (fresh or frozen in a supermarket or, much better, at a farmers’ market), I’m sure, would answer the above question with a counter question: « And what to do with them?» In this issue you will find the answers to it.

Kale (as well as other greens) can be used in almost all dishes: soups, salads, with cereals and pasta, in fillings for pies, pita bread and pie, in fruit and vegetable juices or cocktails. To give them more nutritional value, it is enough to add even a small amount of green leaves.

Here are 15 kale recipes that can be easily attributed to other leafy vegetables.

Kale (kale or other leafy vegetables) in fresh salads

Tender young leaves of such greenery are perfectly perceived in the following combinations:

1. Sliced ​​red onion, fresh cherry tomatoes, avocado slices, lemon (or lime) juice, olive oil, salt to taste
2. Lightly toasted pine nuts, a dash of raisins, a dash of Parmesan cheese, olive oil and balsamic dressing
3. Grated carrot, chopped celery stalk, avocado, dressing Asian sauce (for 2 servings you need to mix 2-3 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp honey , 1 tsp sesame seeds)

Kale (kale) in soups

In the cold season, for the preparation of such soups, you can use green blanks frozen in the season! Probably the most valuable of all stocks, in terms of nutritional properties.

Hot beetroot

My beetroot I cook according to the recipe from this site of the site with only a slight variation. Instead of ordinary cabbage, I take related cabbage kale ( from the same cruciferous family). As a vegetable oil, I prefer cold-pressed olive oil. Look at the recipe, read, enjoy.

Traditional soups from Mediterranean cuisine according to previously published recipes. Instead of frozen spinach, we take a frozen kale, and increase the time until the soup is ready by 4 - 5 minutes.

Greek green soup with lentils

Kale (kale) in garnishes

Or warm salads

Kale poached with your choice of dressing

Lightly simmer 250 g of chopped kale leaves in a pot of boiling water (half a minute is enough) or steam for about 2 minutes. Put on a dish. Serve topped with a freshly prepared dressing of your choice:

Nutritional properties: Each serving (¼ of the recipe) contains approximately 110 calories, 7-12g fat, 1g sat., 9g carbs, 2g fiber, 3-5g protein.

Kale braised spicy

(the most convenient way)

Any leafy green from the above list will do.

Ingredients:

• 3 garlic cloves
• 2 tbsp good quality olive oil
• hot red pepper to taste and desire
• 250 g kale (or other greens/tops)
• 1 tbsp lemon juice (or more to taste)
• water as needed
• honey 1 tsp (or according to taste and desire) or fruit juice 1-2 tbsp.

Cooking:

1. Cut the garlic. (Let it lie down for 15 minutes to preserve valuable properties during the heat treatment process.)

2. Pour olive oil into a hot pan. Add garlic and a little hot red pepper (if using). Let the garlic brown slightly.

3. Put the chopped (chopped) kale and cook over high heat for 2-3 minutes, stirring constantly. In the case of kale (collard), it will take a little longer to soften it. If necessary, add a little water to maintain juiciness.

4. Add lemon juice and honey (if using).

If desired, hot peppers can be replaced with Tabasco-type hot sauce (from a few drops), and instead of honey, take 1-2 tbsp. raisins.

Nutritional properties: Each serving (¼ of the recipe) contains approximately 110 calories, 7 g fat (1 sat.) 10 g carbohydrates, 2 g fiber, 3 g protein.

kale baked

The dish turns out to be especially tasty if it is served immediately from the heat of the heat - from a hot oven.

Ingredients:

• 3½ tsp good quality olive oil
• ¼ .l. salt (optional)
• 1 garlic clove
• 300 g kale, stems removed, leaves coarsely chopped
• 1 tsp any vinegar (I prefer apple cider vinegar)
• a little ground red pepper

Cooking:

1. Heat the oven to 220 degrees. Place a large baking dish in the center of the oven for 5 minutes.

2. In a large bowl, mix the first 4 ingredients, put in a hot dish. Distribute evenly. Put the mold back in the oven for 7 minutes. Stir and bake for another 5 minutes or until the kale softens. Leaves should be tender and crispy.

3. Put the finished baked greens in a large dish, sprinkle with vinegar, mix and serve IMMEDIATELY. Unforgettable taste!

Kale with chickpeas

In this savory recipe, perhaps, any greens will be good. The richness of taste sensations is guaranteed. For "beginners" the amount of spices can be reduced by half.

12 servings, about 1/2 cup each

Ingredients:

• 1 kg frozen chopped kale or spinach leaves
• 3 tbsp olive oil (cold pressed)
• 1 medium sized red onion, finely chopped
• 5 garlic cloves, finely minced
• 500 g boiled chickpeas (chickpeas)
• 1 ½ tsp thyme
• 1 ½ tsp oregano
• 1 to 1½ tsp ground cumin (as you like)
• ½ tsp hot paprika
• ¼ - ½ cup golden raisins
• ½ cup vegetable broth
• salt to taste

Cooking:

1. Heat 1 tbsp. olive oil in a heavy bottomed saucepan over medium heat. Add onion, garlic and cook, stirring, until golden brown (8-10 minutes). Put ready Turkish peas, spices.

3. Using a potato masher, mash part of the peas and cook for another 3 minutes. Pour in the broth, add raisins, mix well.

4. Add frozen leafy greens, let it warm up and simmer for 5-7 minutes. Remove from heat and let stand 10 minutes. Drizzle with remaining olive oil before serving.

5. Can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat before serving.

Nutritional properties: For 1 serving (1/2 cup): 120 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 19 g of carbohydrates; 0 g added sugar; 4 g protein; 6 g fiber; 260 mg sodium. 67 mg potassium, 50% DV vitamin A, 20% DV iron and vitamin C.

Kale (or chard) with quinoa

Source Vegetarian times, Dec. 2011

4 servings

A treat for vegetarians! Unforgettable in taste, this time, but in terms of nutritional value it is comparable to food from animal protein. Our guests usually ask for supplements.

Kale, which is known as kale, grunekol and browncol, is one type of cabbage that is grown for its nutritious leaves with a specific flavor. There are many varieties, but the most common is dark green with curly parsley-like leaves. Kale is an underestimated vegetable, it is disliked mainly because the variety is chosen incorrectly and old wilted leaves are taken. Such leaves have a too strong bitter taste, but the young leaves are very tasty, and the cook imaginatively knows a lot of recipes for kale and uses them in various dishes - in side dishes, soups and some gourmet dishes.

Kale ripens starting in the fall, and a slight frost only enhances its taste. It pairs well with other strong flavors. Most kale varieties can be harvested like asparagus broccoli, first the top leaves, then the new side shoots.

Kale storage and photo

Choose kale leaves when they are still small and young - yellowing leaves are not good for the kitchen.

Look at the photo of kale - this is how fresh, edible kale leaves look like. Use them immediately after collection. Kale can be stored in a plastic bag in the refrigerator for no more than 3 days, as long-term storage increases bitterness. Leaves can be chopped and frozen in a bag.

Very young, tender kale leaves are good for eating raw. They can be cut into a mixed salad or served with a lemon dressing.

Kale salad and recipes for soups and appetizers

Remove the leaves from the tough stem, wash and chop or cook as directed in the recipe.

Boiled kale.

Chop or thinly slice the leaves. Fill with boiling water so that they are half covered with water. Season with salt and boil for 2-3 minutes until the leaves are slightly soft. Serve the kale salad with a dollop of butter.

Steamed kale.

Place the chopped or finely chopped leaves in a double boiler or on a wire rack over boiling water.

Let cook for 2-3 minutes until slightly soft. Salt and add butter to taste.

Fried kale.

Cut young tender leaves into narrow strips and quickly fry with a little butter or vegetable oil; salt to taste. Chop older leaves and blanch them for 30 seconds, then drain and fry, stirring constantly.

Kale with onion-trampoline and chili.

This is a fantastic winter dish. It can be eaten as a side dish or topped with fried or boiled chicken for a quick dinner.

For 4 servings

• 800 g kale (kale)
• 12 pcs. onion-batuna
• 4 cloves of garlic
• 2 red chili peppers
• piece of fresh ginger 2.5 cm long
• 3 art. tablespoons of vegetable oil
• salt, black pepper
• 1 teaspoon sesame oil

Prepare kale for frying by blanching old leaves for this. Saute over high heat in vegetable oil along with chopped onion, garlic, chili and ginger until the kale leaves are soft - about 3 minutes.

Salt and pepper to taste, drizzle with sesame oil.

Ribollita from kale.

A classic Italian soup that can be a hearty main course. It is very easy to prepare.

For 4 servings

• 400 g cannellini beans
• 3 art. spoons of olive oil
• 3 celery stalks
• 3 carrots
• 1 bulb
• 3 cloves of garlic
• 400 g can of chopped tomatoes
• 3 art. tablespoons fresh chopped parsley
• salt, black pepper
• 4 thick slices of ciabatta bread

Remove the beans without brine from the jar, mash them and set aside.

Heat over medium heat in a large saucepan 2 tbsp. tablespoons of oil, fry the chopped celery, carrots, onions and garlic in it for 10 minutes until they become soft and acquire a golden hue.

Add thinly sliced ​​kale leaves, tomatoes and three-quarters of the whole amount of parsley to it, pour boiling water so that it covers the vegetables. Salt, pepper, stir, reduce heat to low and let simmer for 30 minutes.

Add the mashed beans along with a little boiling water to lightly thin the soup. Bring to a boil again, taste for salt.

Drizzle the rest of the olive oil on the bread and fry until golden brown. Put in soup. Serve sprinkled with the rest of the parsley.

Soup with kale and chorizo.

Try this delicious soup with fresh bread.

For 4 servings

• 2 onions
• 3 art. spoons of olive oil
• 4 cloves of garlic
• 100 g chorizo ​​sausage
• 4 potatoes
• 1.2 l chicken broth
• salt, black pepper
• 300 g kale (kale)

Sauté the finely chopped onion in oil in a large saucepan until soft but not discolored.

Add minced garlic, sliced ​​chorizo ​​sausage and potatoes and saute for 5 minutes. Pour in the broth, salt and pepper and simmer for 10 minutes. Mash potatoes. Bring to a boil again. Put thinly shredded kale into the soup and let it simmer for 5 minutes. Stir and serve.

Kale with pasta, tomatoes and mozzarella.

A quick and nutritious meal. The smell and taste of collard greens, chili and anchovies are softened with curd cheese.

For 4 servings

• 400 g spaghetti
• 3 art. spoons of olive oil
• 5 cloves of garlic
• 6 anchovies from a can
• 2 chili peppers
• 5 cream tomatoes
• salt, black pepper
• 300 g kale (kale)
• 1 mozzarella ball

Boil spaghetti, drain water, mix with 1 tbsp. tablespoon olive oil and keep warm.

Sauté the garlic, anchovies and chili peppers in the remaining oil for 1 minute. Add chopped tomatoes, salt and pepper. Fry, stirring constantly for 5 minutes.

Blanch the chopped kale, transfer it to the pan and fry for another 3 minutes. Divide the mozzarella cheese into small balls, throw into the pan, stir, then remove from heat, combine the resulting sauce with pasta and serve.

So fashionable in America and Europe, kale in our country is still found mainly only in expensive restaurants specializing in healthy food. Existing on our planet for many centuries, this cabbage suddenly became the object of close attention of fashionable culinary specialists and adherents of healthy cuisine, in the world they write a lot about it in medical and culinary magazines, television programs are filmed about it, it has become the “heroine” of a number of the most popular shows, dedicated to proper nutrition. She is praised and advertised by the mega-stars of Hollywood. Now this fashion has reached Russia. So what is this miracle - kale?

Kale goes by many names: kale, gryunkol, braunkol, brunkol, and even… red Russian cabbage. As for its botanical affiliation, this is the same biennial garden cabbage belonging to the group Brassica oleracea Acephala Group. Acephala literally means "without a head", i.e. a head of cabbage, since it is a kale, most likely of Mediterranean origin. It is believed that its curly variety ( Brassica oleracea var. sabellica) was grown in ancient Greece as far back as the 4th century BC.

Culinary historians Olga and Pavel Syutkin found out why kale can often be found under the name "red Russian cabbage" in different countries of the world.

The very first mention of this cabbage dates back to the 6th century BC. In the past centuries, kale was very popular in Europe, it was successfully grown in many countries. But by the beginning of the 17th century, it had given way to more fruitful and disease-resistant head relatives.

In Russia, due to the colder climate, especially in the north, due to its frost resistance, this type of cabbage was very common until the end of the 18th century. And again, he returned to the countries of Europe already from Russia in Petrine and later times thanks to trade. And from Europe, this type of cabbage came to America, where it spread under the name "red Russian cabbage". At the same time, in Russia, this type of cabbage gradually lost its significance, retreating "under the onslaught" of more successful cabbage relatives.

And today in the world, some kale varieties still bear the name "Russian red cabbage". And in Spain and England, this cabbage is called Siberian.

Today there are more than 50 varieties of kale, the most common are Tuscan and curly.

Kale refers to leafy cabbage, that is, to those species that do not form a head. This representative of the cabbage family has large, dense, curly leaves in many varieties, which can be not only green in color, but also gray, purple and even red, and after the first frost they acquire a deep purple color. Such an outfit makes this cabbage an original and bright decoration of any garden.

It is this cabbage that is considered the progenitor of all types of cabbage that exist today.

Useful properties of cabbage kale

Kale can rightfully be proud of its beneficial properties. It contains a large amount of protein, all 9 essential amino acids for the human body and 18 more non-essential amino acids. In its composition, in an ideal ratio, there is also such an indispensable omega-3 fatty acid, which is not produced by our body, but is very necessary for our health.

The vitamin reserve of this cabbage can be envied by other cabbage relatives. This, for example, is the record content of vitamin A, which is in it in the form of beta-carotene, so that it does not form an excess in the body. In one serving of kale - 2 daily norms of this vitamin! The vitamins of this representative of cabbage plants also contain lutein and zeaxanthin, which are necessary for the health of our eyes, as well as B vitamins, vitamins K and PP.

The presence of folic acid makes kale a necessary component of the diet of expectant mothers, and this cabbage is more than useful for all other representatives of the beautiful half of humanity! In addition, kale is very favorable for the figure, in 100 g of this cabbage - only 33 kcal and only 6 g of carbohydrates.

The mineral composition is also very rich: calcium, which is more in this cabbage than in milk, and it is in it in an easily digestible form, magnesium, potassium, phosphorus, sodium, iron, zinc, selenium, copper. Among the rare components: sulforan, which has a powerful antibacterial effect; indole-3-carbinol, actively fighting the growth of cancer cells.

Modern medicine claims that kale should be included in the diet in the treatment of cancer, eye diseases (especially glaucoma), as well as various chemical poisonings. It helps to increase immunity, reduce the level of bad cholesterol in the blood, improves the functioning of the stomach, is a general tonic, and increases stress resistance.

Kale in cooking

If you are ready to go to the shops in search of this miracle cabbage, it will not hurt you to learn how to cook it properly.

In cooking around the world, kale is used in different ways. In Holland, it is part of the national dish called "stumppot", in which it is served with mashed potatoes and sausages. In Turkey, you can try it in soup, and in Japan, it is used as a food supplement. In America, she is the queen of numerous salads and smoothies.

Kale keeps well in the refrigerator for several days, and after freezing it becomes even sweeter. This cabbage tolerates heat treatment well, it is added to vegetable stews and soups, especially cold ones. However, it has found its widest use in green smoothies, juices and salads.

By itself, kale is unlikely to appeal to your taste - a rather tough bitter-tasteless curly tops. In order to understand its “hidden essence”, it is necessary to choose the right sauce for it and combine it with ingredients that are brighter in taste.

In salads, only kale leaves are used. Olive oil, lemon juice, apple or balsamic vinegar will be appropriate as a dressing. In salads, kale successfully complements tomatoes, goes well with basil, dill, parsley, young garlic, various nuts and green onions.

Kale is added to soups with meat or vegetable broths. Shredded leaves without large veins are put into the soup a few minutes before full readiness.

Kale is stewed with meat or smoked meats, most often with beans or potatoes. Together with kale leaves, you can also cook pasta with vegetables. In a green omelette, this cabbage is stewed in a pan for one to two minutes, and then poured over with beaten eggs. To preserve the fullest set of nutrients in the leaves, do not subject the cabbage to prolonged heat treatment.

Paired with fruits and vegetables, kale is the perfect ingredient for freshly squeezed juices and smoothies.

In Russia today, most often you can find Tuscan keil. This species has a peculiar pimply-ribbed texture of the leaves, for which it was called "dinosaur". Quite large dark green leaves with a blue tint are located on a long, cone-shaped stem. The taste of timely collected leaves is original, slightly sweet, reminiscent of something in between broccoli and spinach.

Cooking recipes with kale:

• Red Currant Kale Salad with Quinoa and Feta

Growing kale

This type of cabbage is extremely unpretentious to growing conditions. Kale can be grown in almost any climate. Adapting to any type of soil, it still prefers sandy, peaty or medium clay soils. It tolerates temperature extremes well and is rarely affected by diseases. Indifferent to organic fertilizers and dressings. Thanks to a powerful root system, it can tolerate some lack of moisture. It is frost-resistant, in the autumn maintains frosts to -15 °C. After frost, the taste only gets better.

The leaves ripen 60-90 days after germination, so in our climate it is usually sown in April directly into the ground under the film. A temperature of +5°C is sufficient for seed germination. Seeds are sown in holes 2-2.5 cm deep. The first shoots appear in a week. At the end of May, the plants are seated at a distance of 40 cm from each other. Under favorable conditions, the rosette of leaves can reach a height of 1 m.

For this cabbage, it is desirable to choose a sunny place, on a hill, without stagnant water.

The main care is watering and loosening the earth. It is advisable to carry out hilling several times during the summer.

Leaf cutting can be carried out throughout the summer, as with all lettuce plants, new ones grow in place of cut leaves. Harvesting must be done in cool weather - the hotter the weather, the more bitter the leaves will be. It is recommended to freeze the cut leaves, this improves the taste of cabbage noticeably.

If you leave a few bushes to winter, then in the spring the kale will grow back and be able to produce an earlier harvest.

Kale varieties

In Russia, the commercially available varietal assortment of this species is not very wide, but still allows you to make a choice from personal preferences and the characteristics of the climatic conditions of a particular area.

• Grunkoln- leaves strongly curly, bluish-green. It has a very delicate taste and gives a large amount of valuable leaf mass.
• Cadet- medium green leaves, corrugated, curly. Differs in valuable dietary qualities and frost resistance.
• Kale Red F1- has leaves with strongly corrugated edges, changing color from purple-green to deep purple after the first frost. Extremely cold and frost hardy.
• Red Russian- differs in good taste and expressive red winding leaves.
• Curly- the most popular type of kale, which is often found on sale, has a milder and sweeter taste than other types, has a sharp, slightly peppery aroma.
• prime cabbage- one of the fastest growing varieties, frost-resistant.
• Redboro F1- mid-late hybrid, reaches a height of 150 cm, is red or dark purple, which is why it is often used to give color to dishes.
• Reflex F1 - mid-late hybrid, semi-vertical rosette, dark green leaves, strongly corrugated, reaches a height of 80 cm.
• Siberian cabbage- the variety has a special resistance to pests and low temperatures.
• Blue Dwarf(Dwarf Blue Scotch Curled) - early maturing variety, very decorative, compact, easy to grow, ideal for home gardening.
• Scarlet- mid-season variety, green-purple leaves, corrugated, curly, acquiring an intense blue-violet color after the first frost. Differs in valuable dietary qualities.
• Tintoretto- leaves are light green, blistered, strongly curly. Possesses high frost resistance and decorative effect.
• Tuscan- has large, elongated, on short petioles, large-bubbly, dark green leaves. Eat boiled, stewed and fresh.
• Cane- can grow up to a height of 1.9 m, the presence of a thick stem that can be used as a walking stick explains the origin of the name.

It is worth noting that Russian, or Siberian, kale is much sweeter and more tender in taste compared to curly or Tuscan cabbage. But in terms of the composition of useful and nutritious substances, all types of this cabbage are almost identical.

Scientists believe that kale is an indispensable product for a healthy future for humanity. The beneficial properties of this type of cabbage are comparable to valuable medicinal plants, and its unpretentiousness guarantees a good harvest in any weather and with a minimum of effort.

Russian gardeners cultivate curly kale most often as an exclusively ornamental plant, without thinking about its enormous nutritional value. Although, perhaps, soon in our country this plant will become not only a decoration of the garden, but also a plate.

Now the mockery will begin again, they say, come on, come on, burn, cook your strange products here, get your poached raccoon eggs. And here is a kale for you. Who is not familiar, get acquainted. For those who are not interested, replace with any other cabbage, the salad will not suffer much. It will just be a different salad. So what?

Why am I attached to this kale? I met her outside of my homeland. Kale is a trendy superfood with a fun texture. Its leaves are curly and rather hard, rough. The stems are cut off, the leaves are blanched or stewed, they become softer, but still give the dishes a chewy texture. Kale tastes like spinach - it is meaty and sweet. In favor, she conquered everything in the world.

In the Middle Ages, kale was more common in Europe than the cabbage we are used to. It's cool that Russia was a serious exporter of this crop. But now everything is different. We don't have it. And Europe and America are obsessed with it. Why? Because in terms of usefulness, kale won everything in the world. Firstly, it has a lot of protein and calcium, which is why vegetarians love it. They call it lovingly vegetable beef. Secondly, it has few calories, and it takes a good stomach, so losing weight loves it. Thirdly, it has a lot of vitamins, especially C, but vegetables are generally rich in vitamins. OK. It also contains quite a lot of iron, and the lack of iron is our modern scourge. Without iron, people become lethargic, they are haunted by fatigue. Apathy. Sadness.

I suddenly saw it and bought it in the Metro (I love the Metro for such surprises). She is nowhere else. But you, if you decide to try, you can plant a couple of velochki in the garden. I don't have a garden, and my envy is as wide as the Dnieper. Roar and stop. But if you're too lazy, and I'm not convinced, replace with plain cabbage. Or even mushrooms. The texture of the salad will be more tender. So what.

Cooking time: 30 minutes

Complexity: Just

Baking Ingredients:

vegetable oil - 2 tbsp.

Stew Ingredients:

- kale (kale) - 5 leaves
- tomatoes - 2 pcs.
- garlic - 3 cloves
- salt, pepper - to taste
- chili flakes - to taste
- cumin - 1 tsp
- vegetable oil - 1 tbsp.
- sugar - 1 pinch

Additional Ingredients:

- young cabbage - ¼ head
- dill - 2 branches
- parsley - 2 branches
- fresh spinach - 2 handfuls
- green onions - 4 branches chopped

For sauce:

- pumpkin seed oil - 1 tbsp. (can be replaced with linen or any other)
- salt, pepper - to taste
- lemon juice - 1 tsp

Exit– 6 servings


It seems that there are a lot of ingredients, and that it is very difficult to cook. But this impression is deceptive. There are many ingredients in all multi-vegetable dishes, and the complexity of cooking comes down to peeling vegetables.

Some shaitan, swearing, stole all the photos of baked vegetables from me. But, believe me, all the vegetables that are for baking, I cut into circles and baked at 200 degrees on a baking sheet. Sliced, buttered, sprinkled with salt, pepper and baked for 25 minutes. Then he took out carrots, he became a baked patamushta. And the rest of the vegetable was fried on the grill for another five minutes.

Now quenching. Garlic. Chopped and put in oil in a frying pan.

Finely chopped tomatoes. To the frying pan.

I cut out the stems from the kale, leaving only the leaves.

To the frying pan. Salt, pepper, chili, cumin. Sugar. I almost always add a pinch of sugar to my tomatoes because sweet juicy tomatoes are rare. And sugar gives a depth of ripe flavor to just about any tomato.

She covered everything with a lid. And simmered on low heat for 6 minutes. Everything is quickly prepared there.

While I chopped the cabbage.

When the kale was blanched, I threw chopped cabbage towards it.

Threw chopped dill and parsley. And I turn it off immediately. No need to simmer.

People love everything new. Kale has become another trend of nature. Gardeners from different countries have been growing it for more than one century, but only now they have shown massive interest in it. The owners of healthy food establishments have introduced new dishes to the menu along with cabbage of this variety.

It differs in that it contains a large number of useful elements. Therefore, it is highly valued among admirers of traditional medicine.

Kale or Kale is a food product for vegetarians and people on a strict diet. It contains a large amount of vitamins and proteins, which are quickly and completely absorbed.
The plant in appearance does not represent a standard head of cabbage. It just doesn't exist. Often, many inexperienced gardeners mistake this type of cabbage for lettuce.

Distinctive features of cabbage are sufficient resistance to frost - it can withstand temperatures down to -6 C.

She is not afraid of pests and most pathogenic bacteria. In addition to its own name Kale, cabbage is popularly called "Grunkol" and "Brownkol". Not so long ago, the culture was an ornamental shrub. But more recently it has been used for cooking in culinary dishes.

No one can say exactly where she first appeared. Some say that cabbage originates from France, others from England or Germany, and still others argue that it owes its origins to Siberia. The Americans claim that it was Russian merchants who brought the outlandish plant on ships.

Although cabbage does not have a standard appearance, endowed with a head of cabbage. It also has its own varieties:

• Premier cabbage is a frost-resistant, fast-growing variety.
• Red Russian - stands out with sinuous, red leaf blades.
• Curly - The foliage is wrinkled and curly. Endowed with a softer and more delicate taste. The most popular of all types.
• Siberian - not susceptible to pests and tolerates a sharp drop in temperature.
• Redboro F1 - can be a dark purple tone or a red tint. It is used to decorate food and give it an original color.
• Cane - the tallest cabbage, stretches to a height of up to 1.9 meters. The peculiarity is that its stem is strong. It is often used to make walking sticks.
• Tuscan - awarded with oblong thin elongated leaves, with a wrinkled top cover.

Any kind of cabbage can be eaten both fresh and stewed. It is preferable to supplement the diet with tender tops just plucked from the bush. If the plant has a rigid structure, then it is subjected to heat treatment.

Cabbage does not require special care for itself. The only important requirement is the growing conditions - the place should be well lit, without drafts and neighboring fruit crops that can draw useful elements from the ground, depleting cabbage.

It is advisable to place landings on a small hill or elevation. Kale cabbage does not like groundwater close to the soil surface. If this is present on the site, then when landing, additional drainage should be poured onto the bottom.

Dangerous pests of all cruciferous crops where Kale comes from are:

• Rape sawfly
• scoops
• Cabbage aphid, fleas
• flower beetle
• wireworm
• garden slugs
• Weevils

To prevent the colonization of harmful insects, the foliage is powdered with tobacco dust, wood ash, or combine these ingredients together. But the first rain will wash away all the spraying, you will have to carry out the process again.

Another pest control option is to spray 7% vinegar essence and boiled liquid. In addition, you can apply an infusion of chicken manure (200 gr.) To a bucket of water. But it should be insisted exactly 24 hours before use.

In case folk methods do not work, you need to use chemical insecticides - Aliot, Fury, Kemifos, Kinmiks, Bankol, Sharpei, Bitoxibacillin.

Cabbage can be affected by the following diseases:

• Fusarium
• Rot (white and gray)
• Viral mosaic
• Mucous bacteriosis
• Blackleg
• ring spot

In order to protect the crop from diseases, it is first of all recommended to observe, to take resistant varieties of cabbage for cultivation. Before you start planting work, you need to treat the seeds with (potassium permanganate). After planting, it is recommended to constantly monitor the appearance of pests on the foliage and eliminate weeds near the base of the cabbage.

Such measures contribute to a more reliable preservation of the plant from possible diseases and pests much better than chemical preparations. At the first manifestations of the disease, it is recommended to remove the affected leaves so that the disease does not spread to healthy parts.

Various varieties have excellent maturation periods. Some species are harvested 70-90 days after planting in open ground. Others are to be collected as early as 60-75 days from the moment of deepening into the ground.

The first crop can be removed from the cabbage at the moment when the plant reaches 20 cm in height.

An earlier collection does not have the proper taste characteristics and a rich composition of useful elements. Collection begins with the outer leaves. They need to be cut from the plant in such a way that a 5 cm stump remains. On the remaining process, young leaves will re-form.

Leaf plates must be collected as they mature. If the procedure is not carried out in time, then the greens become hard, dense and not tasty - bitter. After harvesting, the tops can be stored in the refrigerator for 7 days, but it is better to eat freshly picked. In addition, it is recommended to thoroughly wash the cabbage, cut it into pieces and put it in the freezer for safety. In this form, the product is stored for about 6 months.

Kale Kale is distinguished by a large number of vitamins, which, in their value, exceed the allowable norms required for the body. So the components of the foliage structure of the plant are vitamins: A, K, PP, C B (1, 5, 2, 6, 3, 9).

Additionally, there are micronutrients - manganese, phosphorus, potassium, copper, iron, sodium, calcium, zinc, selenium, magnesium. The presence of fatty acids (Omega 3) is noted. In addition, it contains essential amino acids in the amount of 9 elements, flavonoids, carbohydrates. Lutein, fats, zeaxanthin, glucosinolates are present in small amounts.

A nutritious product is a fairly high-calorie plant and contains 100 gr. - 48 kcal.

Thanks to its nutrients and vitamins, Kale cabbage has a positive effect on the human body in the following cases:

1. Minimizes the lack of calcium in the internal organs. Cabbage can easily replace milk, because in 1 gr. The product contains 0.22 mg of calcium more than in milk.
2. It has the ability to have an anti-inflammatory effect on the body, and also has antioxidant properties.
3. Promotes the removal of toxins and a softer exit of feces from the intestines.
4. Acts as a preventive measure against cancer.
5. Improves the quality and clarity of the organs of vision.
6. Helps with monthly menstrual flow.
7. Contributes to the normal healthy development and growth of children.
8. It delays the aging process as much as possible.
9. Improves the quality of the skin.
10. Helps strengthen teeth.

Thus, Kale cabbage has a great positive effect on the general condition of the human body. Its use completely replaces not only milk, but also meat. By using the culture, you can quickly lose weight and look like a healthy and vigorous person.

If you use the product fresh, just picked, without seasonings and additional ingredients, then the cabbage will seem quite bitter and tasteless. In most cases, it is used for preparing various salads or first courses. Thus, the bitter feature disappears, being replaced by the original piquant taste.

For the preparation of culinary delights, only sheet plates are used.

The stem is recommended for making fresh juices, dressings or specific cocktails. In addition, specific chips are made from the leaves, which have a specific taste, saturated with a special zest. So the product is mixed in spices, and olive oil is also added. Bake in the oven until crispy.

Culture can be added to the diet of almost all people, with the exception of only a few categories:

• First of all, it is forbidden to use for food for patients with individual intolerance to the product as a whole.
• With caution and under supervision, people suffering from diseases of the gastrointestinal tract, such as colitis, gastritis, ulcers, can eat.
• With dysbacteriosis and during chronic indigestion with persistent diarrhea, it is not recommended to eat the plant. It can even more provoke the development of dangerous diseases.

Thus, Kale cabbage is a very useful product for the whole human body. Lovers and connoisseurs of the taste of this shrub are recommended to start growing it on their own plot. Moreover, this plant can be planted and cared for without much effort on your own.

More information can be found in the video: