Ingredient

black cabbage

Black cabbage is a vegetable whose dark leaves, characterized by a surface full of bubbles, have a sweet yet intense flavour: this cabbage is one of the oldest vegetables known, and is particularly versatile in terms of its ability to adapt to the climate - when it is cold - respectively when it is too hot. The ideal time to harvest and savor black cabbage is represented by that period of time immediately following the end of the intense cold, since the leaves are rather soft, while maintaining a pleasant note of crunchiness which is perfect for preparing soups. with other vegetables.

Use in cooking

Black cabbage can be used to enrich vegetable-based dishes, or in meat-based second courses, as it is also ideal for preparing savory pies.

Preservation

There are two options for storing black cabbages: in the fridge for a few days, wrapped in breathable paper, or frozen for a period of about three months.

Curiosity

A peculiarity of black cabbage, it develops during the spring: in this season, sprouts appear on the surface of this vegetable, ideal for a fresh salad.