Calais is called a lacy multicolored savage, as it is more similar to other species than a wild plant in its chemical composition and useful properties. The popularity of this culture has increased also because in the modern world a fashionable tendency has emerged on primordial products of natural origin. This culture has many names: cabbage salad, English, French, German, Dutch and Russian. In Russia, it is called the Grunkol, which means “loose”.
Kale cabbage is widely spread due to its ability to survive in any conditions, including in extreme cold. By the way, after him it is much tastier. To date, many new varieties of this vegetable have been developed. Most often, kale cabbage is used as an ornamental plant for decorating the backyard plot. Useful properties of many gardeners and gardeners are not known. But this vegetable with beautiful multi-colored leaves is a storehouse of useful substances.
This vegetable crop with bright colored leaves has long been grown by gardeners and gardeners as a beautiful ornamental plant, but rarely eaten. And this is completely wrong. You should learn more about kale, and the myth of its inferiority as a useful food product will be shattered.
So, cabbage kale does not form a head. Instead, this vegetable has a trunk height of one and a half meters. It fastens a lot of corrugated or rugged leaves along the edges. They are distinguished by their large size and a bubbly or smooth surface. The leaves do not stick out in all directions, and hang down. They can be evenly distributed along the entire length of the trunk or grow only at the crown. Such a plant in appearance looks like a small palm tree. The leaves are green, red or purple. Sometimes it is not easy to distinguish decorative kale from a garden one, since seeds are sold for sale without specifying the species variety.
- Cabbage kale should be consumed. It is a low-calorie diet product that strengthens the body.
- Vegetable is rich in amino acids. According to their content, kale is not inferior to fresh meat.
- Kale cabbage is a source of protein of plant origin. It does not matter how much it contains. Most importantly, it is absorbed more fully. Two hundred grams of this vegetable per day is enough to replenish the body with protein.
- It contains unsaturated fatty acids, which are called antioxidants, thanks to which cabbage benefits the vessels and the heart, prevents the destruction of cells.
- It has an alkalizing effect on the human body.
- Helps with gout and arthritis.
- Restores sight.
- It has a high content of vitamins A and C, which allows it to be used for strengthening the immune system, restoring patients after operations, injuries and overloads.
- It has a lot of useful for bones and teeth of calcium, more than whole milk.
- Contains biologically active substances that fight cancer.
It is no secret that abnormal consumption of green vegetables leads to indigestion. Kale is no exception. Often the vegetable is not suitable for people with diseases such as dysbacteriosis, bloating, flatulence. It is not recommended to get involved in this product for diseases of the stomach and intestines.
Why do kale need to grow in your garden? Yes, because it fully compensates for the lack of nutrients in the body, it easily adapts to any climatic conditions and soil. Planting is carried out on the beds from which they have just harvested another crop, preferably of the legume family. This time falls on the end of July - the beginning of August. Seedlings are grown in a nursery, sown in rows: two grams per square meter of land. For better germination, the soil is fertilized with complex compounds. Seedlings will quickly grow, and the roots will gain strength.
Sowing of cabbage is carried out for a month and a half before the planned planting time for the place reserved for it. Rows are plotted, and the plants are planted in a staggered manner at a distance of forty to forty-five centimeters from each other and a row from the row. If the deadlines were late, you can place the cabbage thicker.
Planting a vegetable accounts for the time of the apparent deficit of moisture in the soil. To fix this, the bed is well shed water. Enough 20-30 liters per square meter of land. In dry weather, watering is carried out as needed. Since Kale cabbage is a biennial cold-resistant plant, planting can be done from early spring to the first frost. It is growing rapidly. Harves going until February. If the cabbage froze a little, it does not matter. Its leaves will get a peculiar, but very pleasant taste. Only leaves are cut, the stem remains intact. In the spring, many new leaves will appear on it, and you will harvest again.
Growing in a seedless manner
When using this method, the seeds are planted immediately in the ground. The best time for this is the end of April. To achieve better germination, the soil in the wells should be fertilized with humus or compost. The distance between the seats should be forty-five centimeters. The holes are packed in a checkerboard pattern.
When using this scheme it will be great to grow cabbage Kale. Seeds begin to germinate when the air temperature is 4-5 degrees above zero. This process can be accelerated by covering the bed with holes with black film or transparent glass.
Rassadny method of growing
With this method of growing the seeds are planted immediately on a permanent place of growth. Holes stuffed through fifteen centimeters. As soon as the seedlings appear, the film from the garden must be removed so that the seedlings do not stretch upwards. Plants are thinned, leaving the strongest. Under the cabbage is selected lit area with fertile soil. It is better if before that it was planted with legumes, solanaceae or pumpkin crops.
Before planting a bed well shed water. Moistening procedure is repeated twice: in August and in September. After each rain or artificial moistening, the soil is loosened so that the plant breathes and is saturated with oxygen, otherwise the cabbage of cabbage will slow down. Growing in the future will take a lot of trouble. Many times during the season the plant is spudding and fed with organic fertilizers, it is better not to use mineral mixtures, especially nitrogenous ones.
What can you cook?
Quite rare cabbage kale is found in the menu of respectable restaurants. Recipes for cooking from it are either long forgotten or not used due to lack of knowledge of the useful properties of the product. But this is no reason to underestimate the colorful cabbage. With its use they prepare salads, soups, main dishes, snacks. Harvested cabbage is saved with the help of cold, it is frozen, but it does not change the taste and its properties. Here are a few recipes by which you can cook very tasty and healthy dishes:
- Salads For their preparation only leaves are used. They are finely chopped and dressed with olive oil, lemon juice or apple cider vinegar. At your discretion, you can add tomatoes, basil, parsley, green onions, dill, nuts of any kind to the salad.
- Garnish. They are prepared in different ways. You can pour the cabbage over boiling water for a few minutes and mix it with ready mashed potatoes. This side dish is served with a meat patty. You can sprinkle cabbage leaves with vegetable oil and bake. Fried mushrooms are suitable for such a side dish.
- Dishes on the second. It can be cabbage, stewed with smoked meat or meat. To make the dish bigger, add potatoes or beans. Very tasty and quickly cooked omelet with cabbage. To do this, the vegetable is allowed in the pan for a couple of minutes and poured with whipped eggs. Good vegetable paste with the addition of curly cabbage.
- First meal. They are prepared in vegetable or meat broth. Delicious is obtained soup with leafy cabbage, which is put at the end of cooking.
It is interesting
Kale has many varieties, one of which is Brauncol with the highest content of amino acids. Thus, during the years of one of the world wars in Great Britain, tensions developed with beef meat. Curly kale cabbage perfectly coped with the problem, replacing the usual source of animal protein.
Cabbage kale in history
It is worth noting that in the old days kale was considered the main crop in countries with a cold climate. This was due to its frost resistance. In Ireland and Scotland, it was the Grünkol cabbage that was the main vegetable, which was grown in special kale-yards (kitchen gardens). The exclusion of this remarkable crop from the beds occurred only with the advent of potatoes. At the same time, during the Second World War, cabbage kale was added to the ration of soldiers everywhere, bearing in mind its nutritional properties.
Healing substances in cabbage cabbage
It should be noted that the grunkol is a real leader among the vegetables in the content of nutrients necessary for the human body. This vegetable culture contains high-grade protein that is easily digested and has all the essential acids. Kale cabbage is rich in Omega-3 acids, which are reliably protected from oxidation with a high content of antioxidants. Grunkol contains a lot of bioavailable calcium, which is absorbed in the body 25% better than calcium, coming from cow's milk. Scientists have discovered more than 50 flavonoids in cabbage cabbage, which have exceptional anti-inflammatory properties. This cabbage boasts the presence of active vitamins C and A, a high content of magnesium, as well as the substance glucoraphanin, which has a pronounced antibacterial and anticarcinogenic properties. And the substance indole-3-carbinol, which is also quite a lot in cabbage cabbage, is known for its unique property, which allows blocking the growth of cancer cells.
The beneficial properties of kale cabbage
Given this unique composition of cabbage, it is very often used by vegetarians to fill the deficit of protein and calcium in the body. Dietitians advise including grunkol in your diet as a tonic, as well as to preserve visual acuity. Given the wealth of cabbage kale antioxidants, it is useful to use to prevent colds and strengthen the immune system. In addition, dieters and trying to get rid of extra pounds, such a product will be very helpful, because Grunkol is a diet and low-calorie food. This product is especially useful for people suffering from oxidative stress or chronic inflammation.
Among other things, recent studies of this vegetable show that its use can reduce the level of cholesterol in the body, as well as improve the functioning of the digestive tract. Research Grunkol continues today. Studying the substance indole-3-carbinol, experts talk about the possibility of preventing cancers of several types (ovaries, colon, prostate, breast, bladder). In addition, the benefits of this product are being studied for people who have received chemical poisonings and have vision problems.
How to cook
Cabbage kale, like ordinary cabbage, can be used to prepare a wide variety of ordinary and unusual dishes. Using this cabbage, soups, salads and appetizers, main dishes are prepared, it is also used to decorate the table. Grunkol served as a side dish, used in omelettes, vitamin cocktails. Harvested cabbage by freezing, so it saves all the beneficial substances. When preparing it you need to take into account some rules.
Salads In the salad go only the leaves, thick stems and leaf streaks are removed. Cabbage needs to be finely chopped to form sulforaphane (a substance with anti-cancer and anti-bacterial properties). Olive oil, lemon juice, apple or balsamic vinegar is ideal for dressing. Cabbage is perfectly combined with tomatoes, basil, parsley, dill, young garlic, various nuts and green onions.
Garnish. For the garnish, the cabbage needs only to be blanched in boiling water for a couple of minutes; you can mix it with mashed potatoes, after having been thermally processed and ground in a blender. Cabbage leaves, lightly drizzled with olive oil, can be baked in the oven. You can even serve such a side dish with fried mushrooms.
The second dishes. Cabbage kale can be put out with meat, smoked meat. To prepare a more nutritious dish, you can add beans and / or potatoes. Prepare and pasta with vegetables, which add curly cabbage. Keep in mind that cabbage does not require long-term heat treatment. For omelette cabbage a minute or two is allowed in the pan and pour with beaten eggs.
Soups Prepare soups in meat or vegetable broth. It should be finely chopped, removing large streaks, a few minutes before the food is ready, lay the cabbage, the soup is ready.
Cabbage (any) provides a great opportunity for experimentation and a flight of fancy food in order to take care of your health and the health of your loved ones, and make it tasty and aesthetically pleasing. Be healthy!
Calorie, Vitamins and Minerals
Have kale cabbage low calorie: 100 g contain 50 kcal.
In its composition 100 g of the vegetable in question are:
- ash - 1.5 g,
- water - 84 g,
- dietary fiber - 2 g,
- proteins - 3.3 g,
- fat - 0.7 g,
- carbohydrate - 8 g,
Useful properties of Kale cabbage
This product has a good effect on the work of the digestive tract: the pancreas works stably, intestinal motility is getting better.
The product in question is used for the prevention of eye diseases and for visual loads (long work at the computer, reading).
It is useful to use this vegetable for other purposes:
- in the fight against obesity,
- to prevent the formation of cancer cells,
- with potassium deficiency in the body,
- for the prevention of heart disease.
Cabbage Kale in cooking: cooking recipes
Cabbage Kale is an integral part of the diet, so there are a large number of recipes for preparing such dishes.
It will take: 1 kg Kale, garlic, salt, black pepper, olive oil.
Tear the leaves of Kale with your hands, sprinkle with salt and pepper, sprinkle with oil. Put them on a baking sheet. Preheat oven to 180 °. Before you put the pan in the oven, the temperature should be reduced by 100 ° and dried until ready with the door ajar. Cabbage with mushrooms and pepper
You will need: 2 onions, olive oil, 800 g Kale, 2 sweet peppers, 1 glass of celery broth, 400 g of mushrooms.
Onions and mushrooms fry in olive oil. Leaves kale and pepper chopped. Mix everything, pour the broth and simmer until the vegetables are ready.
It will take: 1 zucchini, 800 g of breast (chicken), 2 eggs, 1 onion, 5 tbsp. l red beans, hard cheese, 0.5 kg of Kale.
Make mince from breast and onion. Zucchini grate and mix with half the eggs. Grease the form with oil (olive) and lay out the ingredients in layers:
2nd layer - minced chicken breast,
3rd layer - grated squash,
4th layer - again stuffing,
Pour all over the egg and sprinkle with cheese. Then cover with foil and for 40 min. bake at 180 °.
Salad with beans and kale
It will take: 0.5 kg of Kale leaves, 1 can of beans (white, canned), 200 g of tomatoes, 1 red onion, sea salt, balsamic vinegar.
Strain the beans using a colander. Kale tear, cut vegetables. All mix and dress with oil, vinegar, salt and pepper sauce.
Beef with kale
It will take: 1 kg of beef, 200 g of celery, 1 tomato, 2 kg of cabbage, 2 sweet peppers, butter, 1 carrot.
Fry vegetables using butter. Beef chop and add to vegetables. Add water and simmer for 1.5 hours under a lid.
It will take: 6 tablespoons of Uzbek rice, 6 tablespoons of sour cream, 6 carcasses of squid, 1 egg, dill, 400 g of leaves of this vegetable.
Chopped cabbage mixed with rice and egg. Squids clean and fill them with the mixture. Fold in a frying pan, add water and simmer for about 40 minutes. Sour cream mixed with dill. Serve the dish with this sauce.
You can store this vegetable in the refrigerator for about two weeks. Use for this you need separate containers or vacuum bags. If you need to keep the product for a long time, you can freeze it. The taste of this will not change.
Although this vegetable crop can bring many benefits, there are also contraindications to its use.
- you have increased blood clotting,
- in the recent past you suffered a heart attack, stroke, thrombosis,
- during pregnancy, if the doctor did not advise the opposite,
- you suffer from hemorrhoids or varicose veins,
- you have gout,
- suffer from gallstone disease
- you have dysbacteriosis, gastritis, ulcer,
- with chronic thyroid disease.
With improper transportation and storage, the nutritional properties of the vegetable are reduced. When choosing pay attention to the leaves. They should not be crumpled and lethargic. Чтобы получить всю пользу от данной овощной культуры, приобретайте максимально свежий продукт.
Самый ценный игрок в команде «суперпродуктов»
Kale is a member of the cruciferous family and is therefore associated with green leafy ones like spinach and arugula. In the same family are turnips, rutabaga, radishes and, of course, all existing types of cabbage, which are extremely useful for the human body. 1 cup of chopped cabbage Kale contains:
- 36 calories
- 2 g of protein
- 0% fat
- 0% sugar
- 9 essential amino acids
- 6.5 daily intake of vitamin K,
- 2 daily intake of vitamin A,
- almost 1.5 daily intake of vitamin C.
Therefore, those who want to lose weight should pay special attention to cabbage Kale. After all, it saturates, almost without giving calories. For vegetarians, it can be a healthy alternative to meat, especially since vegetable protein is much easier to digest.
They are molecules that prevent the effects of oxidation of other molecules, resulting in damage or cell death. If the body has enough antioxidants, then the cells are maintained in a healthy state. Antioxidants are incredibly important to get rid of free radicals, leading to premature aging and diseases such as cancer.
As you might have guessed, by the amount of antioxidants, Kale is on top, as it contains these amazing components. Include this cabbage in your diet and protect your health!
Vitamins to protect the eyes from degeneration
Vitamin A is highly valued for its ability to positively influence the condition of the eyes, to affect night vision. Cabbage Kale simply abounds in this vitamin. In addition to it, cabbage contains lutein and zeaxanthin (pigments of the carotenoid group contained in the retina, which perform protective and restorative, antioxidant functions, preventing oxidative damage to cells).
In the body, they are not synthesized, so they should come from the outside with food, about 12 mg per day. A serving of cabbage Kale contains 11 mg of lutein and zakoxantin. If the body gets enough of them, then the eyes will be protected from cataracts and age-related macular degeneration. Do not these beneficial properties of Kale cabbage deserve that people include it in their meals every day?
Vitamin C - healthy skin and immunity
As already mentioned, a cup of cabbage contains 134% of the daily intake of vitamin C, more than an orange (113%). The benefits of vitamin C have been praised for many years:
- it helps repair cells
- stimulates skin renewal
- increases collagen content.
Also, studies have shown that vitamin C can play the role of a natural sunscreen, and a lack of ascorbic acid weakens the immune system.
In addition, kale cabbage contains zero sugar. So, it is really healthier than a glass of orange juice.
Vitamin K for bone health and cell growth
Vitamin K is involved in bone metabolism and metabolism in the connective tissue, is responsible for blood clotting. Raw Kale cabbage contains an unrealistic amount of vitamin K (684% of the daily requirement), and when it is cooked, its content rises to 1180%.
Vitamin K is very important because it protects against deposits on the walls of arterial vessels. However, after a stroke or while taking blood thinners, you should consult with your doctor before using cabbage, because it helps to increase blood clotting, and this may interfere with therapy.
Copper as a component of healthy nutrition
Copper activates cytochrome c-oxidase, an enzyme that causes our cells to take nutrients from food and use them as energy. Copper also plays an important role in tissue health, maintaining the strength and strength of blood vessels and bones. The use of one plate of cabbage Kale will provide the body with the daily rate of copper.
Magnesium for the health of the nervous system
Magnesium is involved in the reactions that supply energy to the cells of the body, is necessary at all stages of protein synthesis, is involved in the maintenance of the heart muscle and nervous system. It helps relieve stress, promotes digestion and regulates calcium levels.
As a rule, food rich in magnesium contains phytin, which makes it difficult to assimilate. The only source of magnesium available is green vegetables. Therefore, among the beneficial properties of Kale cabbage, it should be noted easy absorption of magnesium.
Calcium is more affordable than milk.
Each gram of cabbage contains 1.34 mg of calcium, while its milk contains only 1.12 mg. Although these numbers may seem about the same, it’s important here that cabbage does not contain casein (milk protein), which adult organisms often digest with difficulty. Therefore, many only cabbage Kale will help to strengthen the bones and prevent bone loss.
Kale cabbage is an excellent source of alphalinoleic acid, omega-3 acids, which is important for the brain, and also reduces the risk of type II diabetes and improves heart health. This is one of the few products in which omega-3 is more than omega-6, this ratio suppresses inflammatory processes. These beneficial properties of Kale cabbage should always be used to improve and maintain tone in all organ systems.
Cleansing the body
Dietary fiber, which is a lot in cabbage Kale, the body is almost not digested. They are partially split in the intestine and have a positive effect on its motility. At the same time on the way to the exit, they take with them a lot of unnecessary body substances, help to remove toxins and slags. In addition, dietary fiber regulates glucose in the blood.
Kale for cancer prevention
Cabbage Kale, like all cruciferous vegetables, contains phytonutrients (glucosinolates) involved in the neutralization of toxic compounds in the liver, helping to block the growth and repair damaged cells. According to reports, phytonutrients can
- protect DNA from damage,
- deactivate carcinogens and promote their introduction from the body,
- act as antiviral and antibacterial agents,
- delay the formation of blood vessels in the tumor and the migration of tumor cells (inhibit metastasis).
So, the list of 12 reasons to include Kale cabbage in your diet is over. It would seem that you need to give her a chance, because it really is a "superfood". But wait a bit.
- When buying Kale cabbage, you need to pay attention to the bright green of the leaves and strong stems, as this suggests, the culture has reached its peak of maturity.
- At home, Kale loves to be in the coldest parts of the refrigerator in a free plastic bag.
- You can make a vegetable cocktail from it by successfully replacing spinach in it with cabbage.
- It will be great if you add it at the end of cooking to the soup, in a few minutes the leaves will soften, but the taste and benefits of Kale cabbage will remain.
- Very easy to make cabbage chips. To do this, wash and dry the cabbage, cover the baking sheet with parchment, cut the leaves by the size of chips and mix in a bowl with a small amount of olive oil and a pinch of salt. Pour into a single layer on a baking sheet and place in a strongly heated oven for 10-15 minutes, keep there until the edges of the leaves begin to turn brown. It is better not to leave the oven, because everything can happen very quickly. These chips are perfect for a snack during the day.