Generality
Black cabbage is an edible herbaceous plant belonging to the Brassicaceae family, identified by the trinomial nomenclature Brassica oleracea acephala L., variety palmifolia .
As the name suggests, the black cabbage is distinguished by its very dark color, certainly not black, but certainly dark green, almost blue. The leaves of the plant are well divided, slightly lumpy, and have a typically lanceolate shape.
Unlike cauliflower, broccoli, turnip greens, Roman cabbage etc., black cabbage does not produce any central "head" flower; therefore, the edible portion consists of the leaves. Compared to the above, the black cabbage and the other varieties / cultivars of the Sottospecie acephola are considered much closer to the wild types; not by chance, the other leaf cabbages, such as the Anglo-Saxons "collard greens" and "spring greens" are also part of the acephola group.
At national level, black cabbage is produced and cooked mainly in the central and central southern regions, mainly in Campania, Lazio and Tuscany; here, it is a fundamental ingredient for soups, soups, etc.
Black cabbage is also quite well known abroad, both as a local product and as a typical Tuscan food.
Nutritional Features
The black cabbage is a low-energy food, even if among the vegetables it is placed approximately in the average of the values.
Energy is provided mainly by simple carbohydrates, or fructose.
Proteins are scarce and have a low biological value.
The lipids seem almost negligible, even if the concentration of the polyunsaturated ones (beneficial for the organism) far exceeds that of the saturated ones; although the absolute value of these "good" molecules is rather low, it is necessary to specify that these are nutrients useful for nutritional therapy against various pathologies of the part (dyslipidemia and hypertension, in addition to the complications of type 2 diabetes mellitus).
Cholesterol is obviously absent and the fibers are abundant, a desirable characteristic in the diet against constipation and once again for metabolic diseases (diabetes mellitus type 2, hypercholesterolemia, etc.).
From the saline point of view, the black cabbage contains high amounts of water and potassium, a very important element for athletes, for the elderly (both categories tending to dehydration) and for those suffering from hypertension (a disease that improves with significant contributions to this mineral).
As far as vitamins are concerned, the most significant is undoubtedly C (ascorbic acid), but there is no lack of folic acid and carotenoids (pro vit. A).
In addition to carotenoids and ascorbic acid, black cabbage contains other molecules with antioxidant power, which is why it is part of the group of foods that can help reduce the risk of cancer.
Although it is a rather interesting food, most of the recipes that include it require rather long cooking and this determines a reduction in vitamin levels related to thermolabile molecules (such as vitamin C). Furthermore, remember that when boiled in salted water, black cabbage tends to disperse many other of its nutritional elements (including non-thermolabile nutrients).
Unfortunately, in the diets of subjects potentially at risk of complications related to infections and food infestations (pregnant, elderly, immunosuppressed, etc.), the thermal treatment is almost routine; on the other hand, it could be replaced by the use of food disinfectants that allow you to fully enjoy the typical nutritional characteristics of black cabbage.
Finally, we specify that even black cabbage, like all brassicaceae, is a source of purines, harmful molecules for those suffering from hyperuricemia and a tendency to gout; recently, this claim has been partially contradicted but, from the clinical point of view, it is undoubtedly better not to exceed its consumption.
We conclude by saying that, like soy, other cabbages etc., even black cabbage, if consumed raw and in large quantities, can interfere with the metabolism of iodine. Obviously, this mainly affects people already compromised or with a strong nutritional deficiency of iodine; in case you often come back to your daily meals, it is still a good idea to make sure you guarantee the right levels of iodine with your diet.
Visual and Sensory Description
The black cabbage grows up to almost a meter in height and has dark green leaves (almost blue), with an irregular and blistering surface, about two centimeters wide.
Abroad it is also known as "cabbage dinosaur", because its irregular leaves vaguely resemble how (presumably) it may have been the skin of prehistoric creatures.
For its "slightly bitter and earthy" taste, the black cabbage is considered "the vegetable darling of the culinary kingdom".
Gastronomy
Black cabbage, like most other cabbage varieties, must first be blanched (or bleached) and then sautéed with other seasoning ingredients (fats, spices, flavorings, preserved meats and peaches, cheeses, etc.).
In Campania cooking, black cabbage is often combined with anchovies. It is commonly used to season pasta and as an ingredient in soups, but can also be eaten raw in salads.
In Tuscan cuisine, black cabbage is a fundamental ingredient for the well-known "ribollita", a thick and rich soup based on ingredients cooked twice.
As anticipated, the black cabbage is widely used also abroad.
In Dutch it is called kool zwarte (literally: black cabbage); in Montenegro and Croatia, it is known as raštan, raštika or crno zelje, and is used as an ingredient in winter dishes.
Cultivation notes
This cultivar is very popular among growers for its intense color and the crunchy texture of the leaves.
Black cabbage requires draining soils, with little clay or medium texture, with a pH close to neutrality; the climate must be cool to avoid fruiting.
Sowing is recommended in seedbeds from March to June and is transplanted in full field from July to August; the distance between the plants must be between 40 and 50cm. The waterings must be regular, frequent in order to keep it soft and more sparse to increase its consistency.
Harvesting of black cabbage begins in autumn and ends in winter, before it acquires too much woodiness. The leaves are typically gathered from the bottom of the stem towards the center, keeping the plant intact in the center, so that it can produce new leaf mass; this makes it look like a miniature palm tree.
The production of black cabbage is around 15-20kg every 10m square.
Among the main adversities of the black cabbage there are: the larva cavolaia or Pieris rapae (for the strong infestations it is recommended to use the Bacillus thuringiensis var. Kurstaki, waiting 3 days before the harvest) and the hernia of the cabbage (it is recommended to eradicate and burn the afflicted plants, avoid water stagnation and rotate the crops).
Origins of Leaf Cabbages
The smooth leaf varieties were already cultivated in Greece in the 4th century BC. Referred to by the ancient Romans as "Cavoli Sabellici", they are considered the ancestors of all modern acephola cultivars.
Until the end of the Middle Ages, leafy cabbages (including the black one) were among the most common vegetables found in Europe. Today the numerous varieties are differentiated according to the length of the stem (low, medium or high) and the type of leaves. The colors range between: light green, purple green, dark green and purple-brown.
In Italy, the first evidence of black cabbage in the true sense dates back to the 18th century AD. He was also mentioned by Thomas Jefferson among the 1777 plants in his garden at Monticello.
