Called "Cavalo Nero" in Italy, Tuscan cabbage is a staple in Tuscan country cooking. It is a medium textured cabbage with long, narrow, wrinkled leaves. It has a rich and astringent, mild cabbage flavour and its amazing versatility makes it equally at home in minestrone soup or as a side dish.
Cavalo Nero is grown in most vegetable gardens in Tuscany and is an essential ingredient in ribollita, the signature soup of this region.
Rich in antioxidants, it does not lose volume like silverbeet or spinach when cooked, but it does need to be cooked longer.
Like all cabbages, Tuscan cabbages are low in energy/kilojoules/calories, naturally low in fat, and naturally sugar free. They are a source of dietary fibre, for a healthy digestive system..
Serve raw in salads or blanch, steam or saute as you would cabbage or any other leafy vegetable. Serve as a bruschetta with parmesan cheese or mix through pastas or risottos, add to soups or stuff with rice or meats. For a pesto with a
difference, why not add some Tuscan cabbage?
This is a very hearty green and pairs well with rich dishes of pastas, beans or pork