Tuscan cabbage is also known as cavolo nero. Find out more about this versatile vegetable.
Hailing from Italy, this versatile vegetable is fast gaining popularity closer to home.
Characterised by its distinctive dark green, almost black leaves, the Tuscan cabbage is in the Brassica family (as are broccoli and cauliflower) and is available from April to September.
High in vitamins A, C and K, it’s delicious steamed, braised, baked or pan-fried.
Choose cabbage with firm, bright-coloured leaves and hardy stalks. Store in the fridge in a snap-lock bag for up to five days and rinse before use.
Quick ideas
1) Saute with pumpkin, pine nuts and fetta for an exciting winter salad.
2) Add to Asian stir-fries or stir through brothy soups.
3) Trim stalks, cut any large leaves into 10cm pieces and add to boiling orecchiette. Serve with lemon and garlic toasted breadcrumbs.
4) Toss leaves in olive oil, season with salt and bake until crisp to make a healthy snack alternative.
- Publication: Super Food Ideas
