Cale - Leaf Cabbage

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Cale / kale / or kale is a type of leafy vegetable, which includes many varieties and sub-varieties. Kale is a genus of cabbage and is considered a distant relative. Kale leaves are usually green or purple. They do not form a head and are characterized by a serrated or endowed shape. Cabbage is found both in the wild and in cultivated condition in Germany, the Netherlands, Canada, Russia, Vietnam, Taiwan, China and others.

History of Cale

Although kale is not very common on the home table, this leafy vegetable has long been used around the world. During the Middle Ages, kale was consumed by the population throughout Europe. In fact, as early as the IV century BC. in Greece the ancestors of the modern kale were already bred. Over time, kale has spread around the world and has changed significantly. Today, the color of the leaves varies from green to dark green and from purple to violet-brown.

Cale content

Kale is a valuable source of minerals and nutrients. It is rich in vitamin A, vitamin C, vitamin K. Cabbage also contains phosphorus, magnesium and potassium.

Growing kale

Kale is a relatively cold-resistant species. Of course, there are some varieties that are more sensitive to low temperatures. Most varieties could easily overwinter in Bulgaria, as long as the winter is not too severe and cold.

So, growing kale, you will be able to enjoy fresh leafy vegetables during the winter months. For kale, and in particular for its leaves, the cold is not as big a problem as snow. As you can guess, wet and heavy snow is able to break and damage the leaves of the plant and it will not have the same fresh look when consumed.

Otherwise, kale is grown in the same way as ordinary cabbage. Seedlings are sown in July or August. Once the plants have grown enough, they are transplanted according to a 50x30 cm scheme. Kale is watered like ordinary cabbage and weeded if necessary. Kale even requires less care than head cabbage, as it is more resistant to disease and can survive even in adverse conditions.

Benefits of kale

The benefits of kale are not one or two. As already mentioned, kale is a source of important nutrients. The amount of vitamin C that this leafy vegetable contains is as much as seventeen times more than that of carrots and four times more than that of spinach. Vitamin A, which kale has in its composition, is five times more than in broccoli. Vitamin A is responsible for good vision and good skin condition.

Kale also lowers high cholesterol levels and supports the cardiovascular system. It is a source of omega-3 fatty acids, which protect against chronic fatigue and depression, play an important role in the formation of gray matter in the brain, improve memory and tone. They also protect against arthritis, autoimmune diseases and asthma.

Although quite nutritious, kale is not high in calories. It does not contain fat, but on the other hand is a source of a large amount of fiber. It has a good effect on the digestive system and its intake regulates metabolism. Cabbage is recommended for people suffering from an upset stomach and chronic constipation.

This leafy vegetable contains folic acid, magnesium and iron. Kale is even richer in iron than meat, which makes it an indispensable food product in the menu of every vegetarian, it is especially suitable for people suffering from anemia. Iron is of great importance for the normal development of our body and especially for the successful functioning of the liver.

The benefits of kale are not limited to this. Due to the vitamin K in its composition, kale protects the body from various types of cancer such as breast cancer, colon cancer and cervical cancer. In addition, vitamin K takes care of bone health and helps blood clotting. According to some new studies, the same vitamin has a beneficial effect on patients with Alzheimer's disease.

Over the years, kale has proven to be a powerful antioxidant. Its regular intake has a good effect on the whole human body. It rids the body of toxins, heavy metals and toxic compounds.

Kale is suitable for people who have given up animal products, for another reason - it has a high content of calcium and in this respect surpasses even milk. By adding kale to our diet, we protect ourselves from osteoporosis and take care of the health of our bones and muscles.

Cale in cooking

With its pleasant taste and fresh color, kale quickly finds its place in world cuisine. Cabbage can be eaten fresh, but can also be subjected to heat treatment. As long as you get used to the presence of this leafy vegetable on your plate, you can use it as a side dish, but later you will realize that it is ideal for healthy shakes, soups, stews, salads, purees and even chips.

Cale with mushrooms and chickpeas

Necessary products: kale-1 kg (leaves), chickpeas-1 tsp. (boiled), garlic-3 cloves (crushed), mushrooms-300 g, black pepper-1 USD, turmeric-1 USD, cumin-1 USD, salt-to taste, olive oil-3 tbsp.

Preparation: Wash the kale and cut it into small pieces. Heat the fat and add the pre-cooked chickpeas. After ten minutes, add the chopped mushrooms and stir. Finally, add the kale. Season with spices and garlic and stir again. Leave the dish on the fire for another ten minutes and remove from the heat. Put a lid on the dish to stew the products a little more.