What are the benefits of Romanesco cabbage, what it looks like in the photo, is it difficult to grow and how to cook it
Romanovskaya, Romanovskaya, Roman, coral cabbage - all these are names of the same culture. The structure of the pulp after cooking is surprisingly tender, with a pleasant nutty and creamy aftertaste. It is completely devoid of the bitterness inherent in broccoli.
In this article we will talk about the theories of the origin of Romanesco cabbage, the benefits and harms for the human body, the features of its cultivation and methods of preparation.
What is Romanesco cabbage
Biologists have not yet come to a consensus on the origin of Romanesco cabbage. The theory they proposed about the relationship with cauliflower and broccoli was not confirmed.
Mathematicians are also involved in the study of the origins of culture. They put forward a theory that the culture appeared in the 90s. XX century. Spiral-shaped inflorescences obey logarithmic equations, and breeders together with 3D designers participated in the creation of cabbage.
The first and second theories are torn to smithereens by historians who claim that the Etruscans knew about Romanesco. It was they who brought the plant to Tuscany. Other researchers believe that cabbage appeared in the 16th century and gained fame at the beginning of the 20th century.
The Italian origin of the culture is evidenced by the name itself - romanesco translated from Italian means “Roman”. There are other names - Romano cabbage, Romanovskaya, Romanovskaya, coral.
Description and characteristics
Romanesco belongs to the Cruciferous family, the genus Cabbage and the species Cabbage.Latin name – Brassica oleracea L. var. botrytis L.
The cabbage shape resembles pyramids or shells. The fractal pattern is mesmerizing - soft green flowers are folded into regular shapes and arranged in strict spirals. The inflorescences are densely arranged and bordered by dark green leaves.
Everyone who has tried Romenesco describes its taste as delicate, delicious, sweet, nutty, without bitterness and strong aroma. The stems are softer than those of cauliflower and broccoli. Weight rarely exceeds 0.5 kg.
Pictured is Romanesco cabbage.
Benefits and harms
Benefits of Romanesco:
- strengthening nails, hair, bones and teeth;
- improvement of skin condition;
- increasing the body's resistance to stress and defenses;
- reducing the risk of acute respiratory viral infections and cardiovascular diseases;
- strengthening blood vessels;
- improving blood circulation;
- normalization of cholesterol levels;
- assistance in the treatment of allergies;
- accelerating the healing of wounds and cuts.
The product is contraindicated in case of individual intolerance. Excessive consumption of raw cabbage causes bloating and diarrhea.
The best varieties and hybrids
In the State Register of the Russian Federation, Romanesco cabbage was placed in the section “Varieties of Cauliflower”, since the biological nature of the crop is still unclear.
The table shows the characteristics of the most famous varieties and hybrids.
| Name | Ripening period | Head Description | Productivity kg/m² | Sustainability |
| Veronica F1 | Mid-season hybrid | Triangular shape. Color yellow-green. Weight – 1-2 kg | 4,5 | To fusarium and flowering |
| Emerald Cup | Mid-early variety | Triangular shape. Green color. Weight – 500 g | 2,3 | To fusarium and flowering |
| Pearl | Medium late variety | Triangular shape. Green color. Weight – 800 g | 2,7 | To fusarium |
| Puntoverde F1 | Mid-season hybrid | The heads are not covered by leaves.The color is soft green. Weight – 1.5 kg | 3,2 | To fusarium and flowering |
Growing romanesco cabbage
The agricultural technology of the crop is complex compared to white cabbage or cauliflower. The plant is finicky, and even minor errors in agricultural technology lead to failure. The optimal temperature for tying heads is +18…+20°C.
Romanesco is grown using seedlings. In the southern regions, direct sowing into the ground is allowed.
Growing conditions and soil requirements
When choosing a site, follow the rules of crop rotation. Replanting in the same place is carried out after 4 years.
The best place to plant cabbage is the area after the potatoes. The soil after harvesting remains loose and nutritious. Romanesco is also planted after carrots, onions, cucumbers, tomatoes, beets, and beans.
Cabbage grows poorly on heavy, clayey and nutrient-poor soils. The ideal option is neutral or slightly alkaline sandy loam, loose soil, fertilized with organic matter.
Acidic soil is not suitable for the crop. For deoxidation, dolomite flour or slaked lime is used - 400-500 g per 1 m². The best conditions for the growth of cabbage are created by black soil.
In the fall, the site is dug up and fertilized with mineral compounds with potassium and phosphorus, but without molybdenum and copper.
In spring, wood ash is added to the soil - 400 g per 1 m² - and 20 liters of manure or compost.
Sowing seeds for seedlings
For the formation of ovaries, ideal conditions are created in the spring. Seedlings are ready for planting at the age of 1.5-2 months. Sowing seeds for the summer harvest is carried out in early April.
Romanesco seedlings are grown in a greenhouse or apartment. The nutrient substrate is pre-prepared - turf, river sand, humus and peat are mixed in equal proportions.Then disinfection is carried out by calcination in the oven or steam heating. A 1% solution of potassium permanganate is also suitable for this purpose.
The substrate is laid out in individual containers - tall plastic glasses or peat pots. Before this, drainage is placed at the bottom.
The seeds do not need processing, since they undergo it in production. The seeds are buried 0.5-1 cm into the soil, one in each container. Pour 0.5 cm of soil on top, lightly press with your hand and water with warm, settled water.
The containers are left at room temperature until the first shoots appear. Then the air temperature is reduced to +8...+10°C for 7 days. Afterwards, the seedlings are placed in a room with a daytime temperature of +16...+18°C and a night temperature of +10°C.
Important! Seedlings grown at high air temperatures do not set heads.
Romanesco seedlings need sufficient lighting, so the container is placed on a sunny windowsill. The sprouts are moistened as the top layer of the substrate dries.
Planting in open ground
The transfer of seedlings is carried out no earlier than the last days of April in regions with a temperate climate. In the south, planting work is carried out in March - early April. Cabbage is not afraid of cold weather and frosts down to -5°C, but it is still better to wait until the weather warms up.
Holes are marked on the site, commensurate with peat or plastic containers, keeping a gap of 0.5 m. Add 200 g of wood ash to each, mix it with soil and water it.
The seedlings are carefully removed, trying to preserve the earthen lump, and placed in the hole. Cotyledon leaves are left above the soil surface. After planting, the beds are watered abundantly.
Further care
The rules for caring for Romanesco contain several important aspects:
- Watering. The crop is demanding on the irrigation regime, but does not tolerate waterlogging. The bushes are watered at the root with warm, settled water. Watering is carried out regularly: at the beginning of growth - 2 times a week, then - weekly. In rainy weather, the amount of watering is reduced to a minimum, in hot weather it is increased. Water consumption per 1 m² is 10 liters at the beginning of growth. As the cabbage grows, its quantity is doubled.
- Loosening. The procedure is carried out after each watering and combined with weeding.
- Hilling. Regular hilling of bushes accelerates the growth of lateral roots. It is recommended to add ash to the roots as a top dressing.
- Feeding. During the growth period, cabbage is fed three times. The best fertilizer is an infusion of mullein (1:10) or bird droppings (1:15). The first feeding is carried out 15 days after planting. Consumption per 1 plant – 0.5 l. After 10 days, the dose is doubled. After 14 days, 15 g of superphosphate, 20 g of Azofoska, 2 g of ammonium molybdate and boric acid are mixed into the infusion. With a deficiency of molybdenum, the heads become coarser and faded. Boron accelerates growth and protects against disease.
- Lighting. The plant is demanding of sunlight: it grows poorly in the shade, but under the scorching sun the heads slow down in development and darken. After the heads the size of a chicken egg are formed, they are darkened with broken upper leaves.
Harvesting
Harvesting is carried out before the heads begin to disintegrate - at this time the content of vitamins and microelements in them decreases, and the pulp becomes hard. The heads are cut off with a sharp knife along with the stems.
Cooking recipes
Romanesco cabbage is used for cooking salads, soups, casseroles. The inflorescences are fried, steamed, and marinated in vinegar.The product goes perfectly with other vegetables, mushrooms, creamy sauces and hard cheese.
Salad with prosciutto and sun-dried tomatoes
An interesting salad with a spicy lemon-mustard dressing will replace a full dinner or lunch.
Ingredients:
- Romanesco – 500 g;
- whole grain bread – 2 slices;
- parsley, green onions - to taste;
- sun-dried tomatoes – 5 pcs.;
- prosciutto or smoked ham – 100 g.
For the sauce:
- lemon – 1 pc.;
- mustard – 1 tsp;
- cane sugar – ½ tsp;
- olive oil – 3 tbsp. l.;
- salt, pepper - to taste.
Preparation:
- Mix lemon juice, mustard, sugar, salt and pepper in a bowl. Add the butter and whisk until the sauce turns white.
- Rinse the Romanesco under running water and separate into inflorescences. Boil 0.5 liters of water in a small saucepan, add some salt and blanch the cabbage in it for 5 minutes. Then place the inflorescences in a colander and let the water drain.
- Wash the parsley and onion, dry on a waffle towel, and chop finely.
- Cut the ham (prosciutto) and tomatoes into strips.
- Cut the bread into cubes and fry in olive oil until crispy.
- Place all the ingredients in a salad bowl, mix and pour over the lemon-mustard sauce. Garnish with parsley and serve.
Baked with mushrooms and cream sauce
This tasty and satisfying dish is an excellent alternative to side dishes from cereals and pasta. The casserole is good cold or hot.
Ingredients:
- romaine cabbage – 500 g;
- champignons – 300 g;
- hard cheese – 170 g;
- eggs – 5 pcs.;
- onions – 1 pc.;
- cream 10% – 150 ml;
- dill, green onions - to taste;
- salt, black pepper, nutmeg - to taste;
- olive oil – 3 tbsp. l.
Preparation:
- Rinse the cabbage with running water and separate into inflorescences.
- Blanch in salted water for 8-10 minutes and transfer to a bowl with ice.
- Rinse the champignons and dry them on a paper or waffle towel. Then cut into 4 parts and fry in a hot frying pan until golden, add salt and pepper to taste.
- Separately from the mushrooms, fry the diced onions.
- Layer cabbage, onions and mushrooms in a ceramic dish.
- Beat eggs with salt, pour in cream, add a pinch of nutmeg and black pepper. Whisk the sauce until smooth and pour over the vegetables.
- Grate the cheese on a coarse grater and spread over the filling.
- Place the pan in the oven, preheated to +180°C and bake for 30-40 minutes.
Fried in batter
This recipe is another variation of battered cabbage, but uses Romanesco instead of cauliflower.
Ingredients:
- Romanesque cabbage – 500-700 g;
- eggs – 2-3 pcs.;
- wheat or rice flour – 150 g;
- refined vegetable oil – 250 ml;
- salt, pepper - to taste.
For the sauce:
- sour cream 20% – 150 ml;
- garlic – 2-3 cloves;
- juice of half a lemon.
Preparation:
- Rinse the cabbage with running water and separate into inflorescences.
- Blanch in salted water for 3-4 minutes and transfer to ice water.
- Beat eggs with salt. Gradually add flour and stir until smooth and there are no lumps. This is convenient to do with a spiral whisk.
- Pour oil into a deep frying pan or saucepan and heat. Drop a little batter into it - when it starts to bubble, you can fry the cabbage.
- Dip pieces of Romanesco into batter and place in hot oil. Fry until golden and remove with a slotted spoon onto a paper towel to remove excess fat.
- Prepare the sauce: mix sour cream with chopped garlic and lemon juice, pepper.
- Serve warm or chilled, as desired.
Preparation for the winter
Once harvested, Romanesco cabbage does not last long and quickly withers, so people try to use it immediately or store it for the winter.
To preserve the full set of vitamins, cabbage is frozen. The heads of cabbage are disassembled into inflorescences, washed, dried on a waffle or paper towel and packaged in thick plastic bags for freezing.
Romanesco cabbage can be canned in the same way as cauliflower, Brussels sprouts and broccoli. We suggest taking note of a simple recipe for pickled cabbage. The appetizer is moderately spicy, slightly spicy, with a pleasant sourness.
Ingredients:
- Romanesco – 0.5 kg;
- carrots – 1 pc.;
- bell pepper – 2 pcs.;
- hot pepper – 1 pc.;
- black pepper and allspice peas - ½ tsp each;
- bay leaf - to taste.
Marinade:
- water – 1 l;
- salt – 25 g;
- sugar – 50 g;
- dry parsley, oregano - to taste;
- vinegar 9% – 50 ml;
- vegetable oil – 50 ml.
Preparation:
- Prepare the marinade. Dissolve salt and sugar in boiling water, add spices, add vinegar and oil at the end, boil for 10 minutes and turn off.
- Rinse the Romanesco and separate it into inflorescences. Try to keep the tops.
- Peel the carrots and cut into rings or strips.
- Cut the bell pepper into cubes or strips, finely chop the hot pepper along with the seeds.
- Pour hot liquid over the vegetables, cover with tin lids on top and place to pasteurize for 10 minutes.
- Seal with lids and turn over.
If you want to keep the cabbage tough, skip the pasteurization step and immediately roll up the jars with lids.
This is interesting:
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The best ways to preserve cauliflower for the winter at home.
Conclusion
Fractal cabbage, or Romanesco, attracts attention with its unusual appearance and delicate green color. Pyramid-shaped inflorescences repeat the same cabbage pattern - a fractal. The taste is significantly superior to that of broccoli and cauliflower. There is no bitterness in the pulp, it is tender, nutty, and sweetish.
Agricultural technology requires a special approach. It is important to pay due attention to growing strong seedlings and ensure sufficient watering, loosening the soil, hilling the heads and applying fertilizing after transferring the seedlings to the ground.