Black cabbage is a very nutritious vegetable that belongs to the cruciferous family, the same as broccoli, cauliflower, cabbage and kale. It has been consumed for hundreds of years and is a cornerstone of Tuscan cuisine. Although it is possible to buy it in any supermarket in central Italy, it can be difficult to find it in other areas. If you want to buy this vegetable, you need to know what to look for, go to the right places and learn how to evaluate its quality and freshness.
Steps
Part 1 of 3: Finding the Black Cabbage
Step 1. Locate the kale
To be able to buy it, you need to know what it looks like. This vegetable is generally large, 25-30 cm long, with oval and flat leaves; when compared with kale, the leaves are wider and the stem thicker.
If you are unsure whether it is this variety, look for a sign or label next to the bunch of vegetables; alternatively, ask a shop assistant
Step 2. Go to the fruit and vegetable section
Most grocery stores regularly display these cabbages in the vegetable section, next to other similar products, such as kale or chard; he might also have placed them on the refrigerated counter to keep them fresh and firm.
Look for the cooler ones that are sold during the winter and spring; in these periods they are "in season" and their price is at a minimum
Step 3. Go to a greengrocer
If you can't find kale at the supermarket, you can go to a specialty store. Fruit and vegetable retailers usually offer a wider variety of vegetables than large retailers; alternatively, you can do some research in the agricultural markets.
Black cabbage is not only used in Tuscan cuisine, it is a vegetable consumed all over the world, from Ethiopia to Portugal, and you can therefore also find it in ethnic food stores
Part 2 of 3: Assessing the Quality
Step 1. Look at the dark green leaves
The typical feature of this vegetable is the intense, almost black color of the leaves; however, the veins and stems may be lighter.
The surface looks almost waxed and is a natural deterrent against insects
Step 2. Evaluate its freshness
The leaves should be firm and crunchy, testifying that the vegetable is fresh and has been stored correctly during transport and in the shop.
Choose one and try to bend it slightly - it should be stiff and not saggy
Step 3. Avoid yellowing or brown vegetables
The spots indicate that the cabbage is no longer at the peak of freshness; although it is still suitable for the preparation of stews, the finished dish does not express its maximum potential.
In a bunch of black cabbage there may be one or two slightly damaged and therefore stained leaves. It is not uncommon to find some pierced by insects; however, if most of the leaves are in excellent condition, you can proceed with the purchase
Part 3 of 3: Storing and Serving the Black Cabbage
Step 1. Keep it fresh
When you buy one, store it in a plastic bag inside the refrigerator. This simple precaution allows the vegetable to remain firm and in excellent condition, since the plastic prevents it from dehydration.
Do not wash it before putting it in the refrigerator, otherwise you can favor its deterioration
Step 2. Wash it thoroughly
Kale is known to be relatively dirty with soil when harvested; for this reason you have to clean it very well before cooking it. To proceed, immerse it in a sink filled with water and scrub it vigorously to remove debris.
Don't forget to inspect every single leaf; make sure they are all clean, otherwise you will end up with dirt on your plate
Step 3. Cook it.
There are many recipes to prepare it, but the most traditional are stews or minestrone with bacon, meat or pork shank and a little salt. Preparations take some time and some stews need to be cooked for a couple of hours for the cabbage to become soft and silky, while absorbing the flavor of the pork.
- Before cooking the vegetable, you need to cut it into small pieces; remove the stems from the central portion of the leaves and roll up what remains to cut it into 2-3 cm wide strips.
- There is a wide variety of uses for this vegetable. To start experimenting in the kitchen, just remember that you can prepare it just like any other cruciferous dish without the central bud, for example kale.
