Kale - "Russian cabbage", about which nothing is known in Russia. Russian salad with kale

More than five names have this, as it seems to many outlandish, vegetable - kale, gryunkol, braunkol, brunkol, kale.

But in fact, there is nothing outlandish in it, the most ordinary “headless” cabbage, that’s what it is, or curly, as it is also called.

That is, a completely leaf variety, perceived by our compatriots more like a salad, which is not so far from the main purpose of this product.

Overseas guest

Large spreading kale bushes have unique decorative properties, which are further emphasized by the variety of color options for the plant.

White, gray, dark green, purple leaves have an original lacy shape, while they are juicy, elastic, collected in a regular-shaped rosette.

Among gardeners in our country, such a vegetable as kale is practically not grown, which is very surprising - this cabbage grows in almost any climate, is unpretentious, tolerates temperature extremes, and is rarely affected by diseases.

And, nevertheless, for openwork crispy leaves, the "initiates" go to the supermarket, to the department of overseas imported greens.

Gardeners, on the other hand, enthusiastically cultivate curly cabbage as an exclusively ornamental plant in a flower bed, not knowing anything about its colossal nutritional value.

Perhaps, after reading the article, they will transplant the kale into the garden and in the next season they will please their household with a mega-useful novelty.

For some reason, kale is not very popular with us. You will not find it in restaurant menus (not like Brussels, for example, or broccoli), hostesses do not chase after it.

The taste and benefits of the vegetable are known only to those few who were able to try this cabbage abroad, where it has long been appreciated and appreciated. For the bulk of our compatriots, this is nothing more than just a table or plate decoration.

Very in vain. Kale is good in salads and snacks, as part of vegetable purees, enriches the taste of vegetable smoothies, cocktails, the French make amazing chips from it, it takes a place in the honorary ten of "superfood", that is, extra healthy food.

The features of the chemical composition of this plant will be discussed below and for many the information will seem incredible.

And some more general information

Of the general information, it remains to add only that kale is just not quite an overseas vegetable. It is the most ancient variety of cabbage and at different times was cultivated almost everywhere.

It was enjoyed by the ancient Romans and Greeks as early as the 6th century BC.. However, there is no information about the territory that could be considered the birthplace of cabbage, and many countries compete on this score.

It is known that in the 15th-17th centuries a variety of red leaf cabbage grew in the northern regions of Russia. That's right: "Russian red kale" is still called kale in America, and in Spain, as well as in England, Siberian cabbage.

Gradually, foreigners coming to the Russian Empire took kale into service, and in Russia they also gradually forgot about it - they switched to white cabbage, it turned out to be very pickled.

And so it turned out that today kale is an overseas guest on our shelves, although, in fact, it just made a round-the-world trip and returned to where it started from.

Chemical composition

Kale has another unspoken name - "invigorating vegetable". Why? Because it is unique - as nutritious as meat (and contains several times more iron than veal), plus it has the benefits of a fresh vegetable.

There is a lot of protein in cabbage, and it is easily digestible, and not as heavy as an animal.

After a hearty lunch with cabbage, kale will not pull you into a nap, the body will not need to take energy from the head to the stomach in order to direct it to the digestion of heavy food.

On the contrary, after using the kale you will feel an extraordinary surge of vivacity and efficiency.

This variety of cabbage is considered perfect in chemical composition, and in terms of the amount of nutrients per established unit of mass, it has no equal.

So, kale is a valuable source of vegetable protein- 3.3 grams per 100 grams of product. Its calorie content is about 50 kilocalories. Like meat, this vegetable contains all nine essential amino acids and nine non-essential ones - 18 in total.

Moreover, amino acids from cabbage are absorbed much more fully and easily than from meat. The kale contains omega 3, and in an ideal ratio.

As for vitamins, carotenoids contained in feces play the first violin here.

In one glass of shredded cabbage:

• 200% of the daily value of vitamin A.
• The same glass contains - 130% of the daily requirement of vitamin C.
• 685% .
• 25% manganese norm.
• Lots of magnesium.
• B group vitamins.
• Phosphorus.
• Copper.
• Iron.

There is more calcium in 100 grams of feces than in 100 grams of milk..
Kale is rich in various antioxidants, flavonoids, lutein, glucosinolates, which have anti-cancer effects.

Beneficial features

There is a lot of information about the huge potential of kale for the human body today, the bulk of which boils down to the fact that very soon kale will become the #1 product on every table.

1. Leafy cabbage gives saturation, energy, lightness, it is perfectly digested.

2. Is an indispensable addition to a diet depleted in protein or vegetarian.

3. A good source of calcium, magnesium, vitamins A and C, essential amino acids. It is used for the treatment and correction of anemia, eye diseases, in particular glaucoma, various problems with the nervous system - it gives optimism, improves mood, smoothes PMS.

4. Excellent alternative to meat and dairy products.

5. Has an anti-cancer effect. Used for the treatment and prevention of cancer.

6. Cabbage removes toxins from the body, especially those that are formed as a result of food and chemical poisoning.

7. It contains a large amount of sulfarofan, effective in more than 140 diseases..

8. Kale, due to its high anti-inflammatory properties, helps fight peptic ulcers, colon cancer, and osteoporosis.

10. Fiber improves the functioning of the digestive tract, relieves constipation.

11. Binds and removes free radicals, reduces bad cholesterol.

12. Normalizes the hormonal background and the functioning of the organs of the reproductive system.

13. A valuable dietary product used to reduce the calorie content of food.

Kale is a product of a healthy future. It is able to completely replace meat and milk for a person, and the body will only benefit from this.

Its potential is comparable to any medicinal plant, and unpretentiousness in cultivation guarantees a harvest in any weather (it is not afraid of frost, tolerates drought, it grows only 60 days to technical maturity).

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Asya Zorina

Kale kale (aka borekol, brunkol, kale) is a variety of ordinary cabbage. Kale is closest to wild cabbage, about which the French scientist Genre-Henri Fabre (thanks for the quote Natalia Ivankevich) wrote: “Nature has provided us with a wild-growing specimen with a tall stem, living, as botany tells, on coastal rocks.” So she rightfully owns the title of patriarch of the cabbage family. During the Middle Ages, kale was one of the most common vegetables in Europe. And during the Second World War, the British government announced the program "Dig for victory!" and urged the British to cultivate kale in the backyards of houses - it was believed that this cabbage could provide a person with useful substances necessary for life.

Sofia Shatrova from the cooperative "Farm for Life" MARK and LEV "delivers kale to LavkaLavka. Photo: Ivan Kurinnoy especially for MARK and LEV.

Kale is a vegetable champion in terms of versatility. It is eaten fresh, boiled, fried, stewed, baked, steamed and made into smoothies and even chips.

For the latest surge in global kalemania, we have the Americans to thank - restaurants in New York and Los Angeles have turned the good old kale into a fashionable novelty. Nutritionists note that it contains a unique set of vitamin compounds with antioxidant and anti-cancer properties.

What you need for Goat Ricotta Kale Salad. Photo of the author.

How to cook. Kale, rinse, separate the stems. Cut the leaves into strips half a centimeter wide.

Mix 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1 tablespoon sesame oil, pour over the leaves and lightly massage them with your hands to absorb the dressing. Set aside (the longer the kale marinates in the dressing, the tastier and more tender the salad will be. I like to infuse the leaves in the refrigerator in a covered container for several hours or even overnight).

Cut the pumpkin into 4 parts, drizzle with olive oil, sprinkle with garlic flakes and lightly sprinkle with cinnamon. Bake in the oven at 180°C for 20 minutes.

Cool the pumpkin, cut the pulp into cubes. Mix with kale. Mash the goat ricotta with a fork and sprinkle over the salad. Mix gently, lightly salt and pepper and serve.

“Kale is a vegetable champion in terms of versatility. It is eaten fresh, boiled, fried, stewed, baked, steamed, made into smoothies and chips.

Kale chips

Ingredients

Cale Curly by Daniel Lawrence - 500 gr.
Fruit vinegar from Ivan Novichikhin
Extra Virgin Olive Oil by Dimitrios Kotharidis
Hot pepper from Ivan Novichikhin
Garlic

It is best to make "keylochips" from curly varieties - it turns out both tastier and more picturesque.

Take 500 gr. fresh kale leaves and tear into small pieces. Remove tough stem (can be used in smoothies or broth).

In a bowl, mix 2 tablespoons of vinegar (I took apple cider vinegar, but you can use any other), a tablespoon of olive oil, and salt. Pour the mixture over the kale leaves and gently massage the leaves with your hands for 1-2 minutes until they soften. You don't have to be too zealous.

Cover the baking sheet with baking paper (preferably in 2 layers), lay out the leaves freely so that they do not touch each other - this way they will turn out evenly crispy.

Once again lightly, if desired, add other spices (garlic and chili peppers go great here).

Send the chips to the oven, preheated to 175 gr for 10-12 minutes, look all the time.
Take it out and crisp it up right away! 🙂

Cabbage Kale (Kale) is an unusual vegetable and simply a storehouse of vitamins and minerals. It can be said that it is a godsend not only for nutritionists, but also just for people who want to eat deliciously.

The main distinguishing feature of Kale cabbage is that it does not have a head of cabbage - it is leafy. Kale comes in dark gray, greenish and red hues. The leaves are large, curly, like a "fringe", reminiscent of lettuce.

In contact with

It is worth noting a very entertaining fact that after the onset of cold weather, the leaves of Kale turn purple. Otherwise, Cale is called gryunkol or braunkol. This cabbage is reputed to be "wild", but in another way it is considered the founder of all kinds of cabbage.

In the United States of America and Great Britain it is called "Russian red cabbage". The homeland of the vegetable remains unknown to this day, in all countries it is simply a “foreigner”. In the Russian Federation (RF), Kale was forgotten for a long time, but now it is gaining immense popularity.

vegetable proteins

1. Vegetables contain a huge amount of protein. The composition includes: 18 interchangeable amino acids and 9 irreplaceable. Dishes from Kale can completely replace beef on the table, besides, vegetable proteins are absorbed better than animals and bring great benefits and energy to a person.
2. Kale contains an essential omega-3 fatty acid, which is so important for our body.

If you look at the photo, then you can see the amazing kale leaves!

vitamins

trace elements

Of course, their number to some extent depends on the soil and conditions where cabbage grows. However, the main components in no case change:

1. Calcium. It is much more than in dairy products. It is easier to digest because it is not burdened with casein.
2. Kale is extremely wealthy magnesium, like all "emerald" food products.
3. Component found in cabbage sulforane, which is considered a cure for many diseases, and also has a bactericidal effect.
4. Indole-3-carbinol which inhibits the growth of cancer cells.
5. Phosphorus, selenium, potassium, sodium, copper, iron- it is an indispensable component in the human diet!
6. The vegetable helps in the fight against obesity, as the calorie content of Kale is only 50 kcal per 100 grams.

The latest research scientists talk about how Kale is useful in eye diseases (especially glaucoma), with a variety of chemical poisoning. It serves as a source for boosting immunity, helping to reduce unhealthy cholesterol in the blood, while improving the functioning of the stomach. A vegetable can, among other things, be used in a therapeutic diet as a general tonic.

cooking kale

The most delicious dish is considered a salad of young leaves, which goes well with onions, tomatoes, dill and parsley. And if you add boiled eggs to it and season with olive oil or sour cream, then there will be a truly royal meal.

Kale leaves are delicious both fried and stewed. Kale tastes similar to spinach, but contains much less oxalic acid. You can also steam kale with herbs, ground pepper, garlic, seaweed and sunflower oil.

In general, everything that can be prepared from ordinary cabbage is also rational for Kale. In this case, the food will be much healthier.

cultivation

This plant is incredibly cold-resistant, in the autumn withstands the strongest sub-zero temperatures (-15 ˚ WITH). Once defrosted, it tastes even better! Features of its cultivation are similar to other types of cabbage.

There are not so many varieties of Kale, but there is plenty to choose from. For example, there are the following types:

Kale red

In most cases, Cale matures 76-90 days after germination, in this regard, there is no need to grow seedlings at home, you can simply plant the seed in the ground, but only under the film. Sowing is carried out in the month of April, the temperature for seed germination is +5 or +6 ˚ С.

At the end of May, the formed plants are planted at an interval of 40-45 cm from each other in sunny, elevated places. The soil should not be acidic, loose (with humus and ash). In addition, one must take into account the factor that there is no stagnation of water and cool air. By the way, with optimal care, the bushes can reach about one and a half meters in height. The key task is still to water and loosen the soil. Like any cabbage, it needed repeatedly spud, especially during the summer.

In particular, in place of dilapidated leaves, new ones will grow if they are cut off all summer. Leaves are stored (in the refrigerator) for about seven days, but it is better to freeze them, as they only taste better from this.

If you leave a certain number of bushes to overwinter, then in the spring the cabbage will grow again and will please you with an early harvest.

Here is such a special and mouth-watering cabbage Kale. It is worth growing it in every garden!

The unique composition of biologically active substances and the healing properties of Kale cabbage for human health are quite obvious.

Where to buy kale seeds

Very often summer residents ask the question of where to buy kale seeds? Despite the fact that this culture is only gaining popularity, seed material can be bought in almost every corner of our vast country.

It should be noted that you can buy Kale seeds in Moscow, Novosibirsk, St. Petersburg, Minsk, Ukraine and other regions. The seed can be found at any gardening mall or ordered online.

Kale variety is complete product of vegetarian and dietary nutrition, which can saturate the daily menu with easily digestible protein and riboflavins, as well as decorate any household plot with its decorative appearance.

The domestic consumer definitely missed a lot: while the whole world thanks Cale for her excellent health and actively promotes it, Russian people are just beginning to get acquainted with this interesting product.

Cabbage or lettuce? What is Kayle

Kale - this is the name of Kale, popular in the west, in Russia and France. His other names are: Gryunkol, Brunkol, Braunkol, Curly, Dinosaur and Red Russian cabbage.

The species has long leaves and many mistakenly consider it a lettuce. In fact, according to its botanical characteristics, the plant belongs to the group of "headless", i.e. It's still a cabbage, but without a head of cabbage.

Cale has a highly developed green part: large leaves are distinguished by a dense structure and a peculiar relief pattern. They come in blue, red, lilac, violet, gray-gray, as well as all shades of green - from light to almost black.

It is this ancient leafy species that is considered the "parent" of all modern varieties of cabbage.

The history of "Russian cabbage"

In America, Great Britain and Spain, some varieties of Kale are called nothing more than "Russian Red" or "Siberian" cabbage, which is especially curious, given that it is still new for Russian people.

It is known that leafy cabbage grew throughout Europe until the beginning of the 17th century. With the development of breeding technologies, it was almost completely replaced by less whimsical and more productive head varieties.

According to anthropologists, some varieties of this leafy vegetable were known as early as the 6th century BC. The ancient Greeks and Romans used it as food and decorative ornaments.

In Russia, "Red Kale", due to its frost resistance, was preserved in the northern regions until the end of the 18th century. During the reign of Peter the Great, with the beginning of active trade, kale returned to the European part of the world, from where it came to America, where it became widespread and well-deservedly popular.

By this time, Russian people had already switched to “winter preparations” in the form of sauerkraut and forgot about its leaf counterpart. Therefore, today she has just begun to win again the love of lovers of a healthy lifestyle in Russia.

Benefits for the body

Kale is among the foods referred to as "superfoods". He received this well-deserved title for his beneficial effect on the well-being of a person and his state of health in general.

Regular consumption of kale has many positive effects:

It is especially recommended to use Cale for pregnant women, because. many of the ingredients that make up its composition are prescribed by doctors in the form of tablets. In addition, a large amount of chlorophyll prevents changes in the structure of DNA molecules, which minimizes the risk of developing pathologies in the fetus.

Nutritional value and content of macro- and microelements

Leafy cabbage is especially valued in dietary nutrition. With its low calorie content (38 kcal / 100 grams), it is a fairly nutritious product:

• proteins - 4.3 grams / 100 grams;
• fats - 0.9 grams / 100 grams;
• carbohydrates - 8.8 grams / 100 grams;
• fiber - 3.6 grams / 100 grams.

With this ratio of macronutrients, Kale may well become a full-fledged replacement for meat and dairy products.

In terms of its chemical composition, it bypasses not only most of the usual vegetables, but also its “headed” counterpart:

Kale is a vegetable calcium champion. According to this indicator, it surpasses even whole milk (150 mg versus 130 mg). Moreover, this mineral is absorbed by more than 50% from cabbage, and only by 30% from milk.

Kale cabbage is part of modern garden culture

This plant for a very long time enjoyed success with domestic gardeners as a spectacular ornamental plant. Its incredible frost-resistant properties (withstands temperatures down to –15°C) made it possible to enjoy the “fluffy carpet” until late autumn.

Varieties that are outwardly difficult to distinguish from flowers are the result of the work of Dutch and Japanese breeders in the 16th-17th centuries. First, the first brought out the red and pink colors of the leaves, and then the second increased the similarity, giving the plant a spherical shape.

Today, a huge number of various varieties allows you to choose the most suitable use case for yourself: from decoration to eating.

Variety of varieties

Varieties of Kale cabbage are very diverse: they differ from each other in appearance, ripening period and yield. All of them are divided by the height of the sheet:

• undersized - less than 40 cm;
• medium height - from 40 to 60 cm;
• tall - more than 60 cm.

The maximum height of the plant is usually about 150 cm.

The most common varieties include:

• Curly- one of the sweetest and most delicate varieties. The aroma has spicy notes and a light "peppercorn".
• Grunkoln- also a very delicate variety. An adult plant produces a lot of leaves, which are distinguished by a blue tint and curly.
• Red Russian- has a spicy taste and bright vegetation of ornate form.
• Cadet- medium growth with corrugated leaves, intense green color. Especially dietary - 33 kcal / 100 grams. Good for storage.
• Cane- a very tall cabbage (up to 1.9 m) with a thick, hard stem that looks like a cane.
• Red F1- one of the most cold-resistant varieties (even with frost). The edges of the green-purple leaves are strongly curly. They change color to dark purple with the onset of cold weather.
• Tuscan- has long leaves on short stems, which stand out for their large bubble texture and dark green, almost black, color.
• blue dwarf- a beautiful decorative variety. Very compact, hardy and early maturing plant.
• Premier- extremely early cabbage. Frost-resistant. The greens are pretty tough.
• Reflex F1– Vegetation up to 80 cm in height. This is a mid-season hybrid of rich green color with corrugated leaves.
• Siberian– very well tolerates low temperatures and frost. It is also resistant to diseases and pests.
• Redboro F1- has leaves up to 150 cm long, purple or dark red. It is often used to give a bright accent to dishes. Relatively late harvest.
• Tintoretto- the lightest variety with strongly climbing vegetation. Its delicate light green color is ideal for decorative "dilution" of flower arrangements.
• Scarlet- medium-early variety. Its leaves have a very interesting transition from green to purple, which turns purple-blue after the first frost.

In total, there are more than fifty types of variations on the theme of Cale. In Russia, Tuscan and Curly cabbage are especially popular.

Cultivation of kale

Leaf Kale is not demanding on planting conditions and its cultivation is practically no different from other types of cabbage.

Step by step disembarkation process:

You can normalize the acidity of the soil with the help of additional components: if it is less than 5.5, then mix it with acidic compost, and if it is more than 6.8, dilute it with sulfur.

Care tips for a good harvest

To get a plentiful healthy harvest, you must not forget about following some important rules:

• the soil should always be in a wet state - watering is necessary every day (preferably in the evening);
• during the ripening period of the plant, it must be fertilized once every 1.5 months;
• you can feed cabbage only after watering;
• broken, limp, deformed leaves and weeds should be removed immediately;
• the earth around the trunk regularly, especially after rain, needs to be loosened;
• with the manifestation of white plaque and rot - it is worth applying mulching.

Mulching is applied only after the soil warms up well: not earlier than June.

For the prevention and treatment of Cale's diseases, it is better to try to use natural methods. They are quite effective and do not harm the plant itself, and this is very important for preserving all the beneficial properties.

Uses of kale in cooking

The main advantage of kale leaves as a component of ready meals is that they retain a large amount of vitamins during heat treatment. Even with cooking, which is the most destructive type of impact, about 70% of all “usefulness” remains, and even more with more gentle processing methods.

From hate to love: little tricks of use

Many refuse to use kale for various reasons: bitter taste, stiffness of the leaves, its absence in the nearest store, etc.

Here are some tips to help you fall in love with this vegetable:

• Before eating cabbage in its raw form, it should be thoroughly “massaged”: this will also remove aggressive bitterness and leave piquant sharpness.

The characteristic peppery taste of Kale is due to its glucosinolates, which also give it antitumor properties.

Healthy Recipes

Superfood Vitamin Salad

Ingredients:

• kale - 100-200 g;
• avocado - 1 pc;
• cherry tomatoes - 10 pcs;
• shallots - 2-3 pieces;
• lemon - 1 pc;
• olive oil - 1-2 tbsp;
• salt and pepper - to taste.

Cooking:

1. Remove the pit from the avocado and scoop out the pulp.
2. Tear the cabbage leaves with your hands into pieces of arbitrary size (the smaller, the softer the consistency will be).
3. Thoroughly mash the avocado pulp with herbs until bitterness is removed.
4. Cut tomatoes and onion into small cubes.
5. Squeeze the juice from the lemon and mix it with oil, salt and pepper.
6. Combine all salad ingredients in one bowl and mix well.

The calorie content of the finished dish is only 240 kcal, given the oil dressing, and its benefits to the body are simply invaluable. If you leave the salad overnight in the refrigerator, it will become even tastier.

Refreshing green cocktail

Ingredients:

• pear - 4 pcs;
• kale - 50 g;
• mint - 1/2 bunch;
• water - 2 tbsp.

Cooking:

1. Remove the core from the pears and cut them into large pieces.
2. Immerse all food and some water in a blender.
3. Whisk thoroughly until smooth.
4. Pour in the rest of the water and beat again.

This smoothie will not only give energy, due to its nutritional properties, but will also cheer you up with a bright green color.

After analyzing the information received, we can conclude: this cabbage is definitely worth including in your diet. Its independent cultivation is not just a hobby, but a guarantee of "purity" and quality of the final product. Such a pastime is ideal for people who care about what gets on their plate.

Video review of growing kale

Kale belongs to the category of "superfood", that is, it is a vegetable that has a huge amount of nutrients. It is incredibly useful, but unfortunately, it is hard to find it on the shelves. Nevertheless, adherents of healthy food should definitely include this vegetable in their diet and learn more about its beneficial properties.

This vegetable is also called kale, or kale. It is a biennial vegetable plant from the cruciferous family. The culture does not have a head of cabbage and consists of many curly large leaves. Their shade varies from dark green to purple, depending on the variety. The leaves of such cabbage are similar in shape to lettuce.

Important. Purple-leaved cabbage has increased frost resistance, but has a bitter taste.

Common species and varieties

Cale belongs to the wild varieties. She has several varieties that differ in shade, size, softness and curliness of the leaves, taste, and content of nutrients.

Important. Any variety is suitable for heat treatment, but for fresh salads it is advisable to buy cabbage with soft leaves.

Vegetables can be grown from seeds. The growing season is 2 months. Most varieties are frost-resistant, grow and develop at a temperature of 15 - 18ºС, give an early harvest.

Popular varieties:

• Red. Leaves twisted, red
• Blue dwarf. This is a compact shrub plant that looks like an ornamental shrub.
• Siberian. Frost-resistant variety with high resistance to pests and diseases.
• Cane. Tall, up to 2 m in height, plant.
• Redbor. Plant up to 1.5 m high with red leaves. Looks like a palm tree.
• Curly. Cabbage with soft, wrinkled and juicy leaves.
• Premier Calais. Frost resistant variety.
• Black Tuscany. Leaves are bluish-matte.

Due to the high nutritional value of the plant, the number of its hybrid varieties is increasing every year.

Useful and medicinal properties of cabbage Kale

Kale, sometimes referred to as Grunkol, has an incredibly rich nutritional profile:

• vitamins: A, B, C, PP, K;
• calcium, potassium, phosphorus, magnesium, iron, sodium, zinc, selenium, copper;
• cellulose;
• amino acids;
• omega 3;
• flavonoids;
• antioxidants;
• chlorophyll;
• lutein;
• sulforan.

The calorie content of a fresh vegetable is low, 100 g of raw leaves contain 48 kcal.

Eating a small bowl of cabbage salad, you can get a double rate of retinol, a daily dose of vitamins PP, B and C, as well as more than 600% of the daily requirement of vitamin K.

The composition of this overseas vegetable includes all the essential and 18 non-essential amino acids. Such cabbage may well become a substitute for meat, since it contains more protein than beef, and the calcium content is higher than in dairy products.

Important. As part of the cabbage Bruncol (and so is also called Kale) there is indole-3 carbinol. It has been scientifically proven to stop the growth of cancer cells.

Useful properties of the described plant:

• improves immunity;
• improves vision, increases eye resistance to ultraviolet radiation;
• reduces the level of bad cholesterol in the blood;
• protects against free radicals;
• normalizes the work of the digestive tract;
• has an antibacterial effect;
• improves heart function;
• normalizes the state of the vascular system;
• strengthens teeth and bones, is the prevention of diseases of the musculoskeletal system;
• has an anti-inflammatory effect;
• removes waste and toxins from the body;
• has a detoxifying effect;
• slows down the aging process, improves the condition of hair and skin;
• tones and invigorates;
• normalizes reproductive function;
• stimulates the work of the adrenal glands;
• normalizes the hormonal background;
• relieves PMS (postmenstrual syndrome).

In the course of research by American scientists, it was found that Cale improves mood and tunes in an optimistic mood.

Vegetable proteins contained in cabbage leaves are easily digested and absorbed, so this vegetable does not cause digestive problems.

Kale is useful for:

• oncological diseases;
• chemical poisoning;
• eye diseases (especially with glaucoma);
• anemia;
• osteoporosis;
• stomach ulcer and 12 duodenal ulcer.

It helps to improve digestion, normalizes stool. Kale is even used in the fight against colon cancer.

The leaves of the plant can be included in the diet menu for weight loss, as they have high nutritional value and low calorie content.

Brauncol (Keil) is especially useful for children and pregnant women.

Application in cooking

For the preparation of salads, only the leaves of the described type of cabbage are used. Its stem is very hard, so it is not eaten. Cabbage emits a slightly perceptible cabbage aroma.

Important. For cooking, you should choose juicy, elastic, evenly colored leaves.

Kale has a bitter taste, so it is not consumed in its pure form, but is used to prepare salads, first courses and vegetable stews. Especially good in fresh salads, cabbage leaves are combined with parsley, dill, onions, cucumbers and tomatoes. You can fill such dishes with olive oil, sour cream or mayonnaise.

While preparing the salad, you need to chop the cabbage, pour over lemon juice, salt, knead with your hands and leave for 10-15 minutes. The leaves will become softer and release juice.

Kale is cooked like regular cabbage. It can be stewed or fried. Moreover, in the process of heat treatment, it does not become less useful.

• You need to store fresh cabbage in the refrigerator for no more than 7 days. It is advisable to place the leaves in water, otherwise they will wilt.

You should not use a vegetable for kidney disease and urolithiasis. Cabbage contains a large amount of oxalic acid, which can lead to a deterioration in well-being.

Also, the vegetable should be discarded with individual intolerance.