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Russia

Can you tell me about the use of potatoes, cabbage, and sour cream in Russian cooking?

Introduction: Russian cuisine and its ingredients

Russian cuisine is known for its hearty and filling dishes, often featuring ingredients such as potatoes, cabbage, and sour cream. These ingredients have been staples in Russian cooking for centuries and are used in a variety of dishes, from soups and stews to side dishes and desserts. The use of these ingredients has been influenced by the country’s harsh and cold climate, which has made it necessary to rely on hardy vegetables and dairy products that can be stored for long periods of time.

Potatoes: A staple in Russian cuisine

Potatoes are a staple in Russian cuisine and are used in a variety of dishes. They are often boiled or mashed and served as a side dish with meat or fish. Potatoes are also a key ingredient in many soups and stews, such as borscht, a beet-based soup that often includes potatoes, cabbage, and sour cream. Another popular potato dish in Russia is draniki, which are potato pancakes that are fried until crispy on the outside and soft on the inside.

Cabbage: A versatile ingredient in Russian cooking

Cabbage is another versatile ingredient in Russian cooking. It is often used in soups and stews, such as shchi, a traditional cabbage soup that is usually served with sour cream. Cabbage is also used raw in salads, such as the popular Russian dish called vinaigrette, which includes beets, potatoes, carrots, onions, and pickles. In addition, cabbage can be fermented and turned into sauerkraut, which is a popular condiment in Russian cuisine.

Sour cream: A beloved condiment in Russian cuisine

Sour cream is a beloved condiment in Russian cuisine and is often served with soups, stews, and potato dishes. It is also used as a topping for blini, which are thin pancakes that are often served with caviar or smoked salmon. Sour cream is also used as a key ingredient in desserts, such as syrniki, which are like small cheesecakes that are often served with fruit or jam.

Popular Russian dishes featuring these ingredients

Some of the most popular Russian dishes that feature potatoes, cabbage, and sour cream include borscht, shchi, draniki, vinaigrette, and syrniki. These dishes are often hearty and filling, making them perfect for the cold Russian climate. They are also relatively simple to prepare, making them popular with home cooks.

Conclusion: The significance of these ingredients in Russian cooking

Potatoes, cabbage, and sour cream are key ingredients in Russian cuisine and have been used in a variety of dishes for centuries. These ingredients have been influenced by the country’s harsh climate and the need for hardy vegetables and dairy products that can be stored for long periods of time. They are an important part of Russian culture and are beloved by people of all ages.

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Romania

Can you tell me about the use of sour cream, cheese, and cabbage in Romanian cooking?

Introduction: Romanian Cuisine Overview

Romanian cuisine is a reflection of the country’s diverse cultural influences and natural resources. The cuisine is heavily influenced by neighboring countries like Hungary, Turkey, and Germany, as well as the country’s own agricultural traditions. The use of fresh, seasonal ingredients and bold flavors is a hallmark of Romanian cooking.

Sour Cream: A Staple Ingredient in Romanian Cooking

Sour cream, or smântână in Romanian, is a staple ingredient in Romanian cooking. It is used in everything from soups and stews to desserts and dips. Sour cream is made by fermenting heavy cream with lactic acid bacteria, giving it a tangy flavor and creamy texture. In Romanian cuisine, sour cream is often added to dishes at the end of cooking to add richness and depth of flavor. It is also used as a topping for dishes like stuffed cabbage rolls and roasted potatoes.

Cheese: A Versatile Addition to Traditional Romanian Dishes

Cheese is also a popular ingredient in Romanian cuisine. There are many varieties of cheese used in traditional dishes, including feta-like brânză and the crumbly cașcaval. Cheese is often used as a filling for savory pastries like börek and as a topping for salads and grilled meats. It can also be melted on top of polenta or added to soups for extra flavor and creaminess.

Cabbage: A Nutritious and Flavorful Vegetable in Romanian Cuisine

Cabbage is a nutritious and flavorful vegetable that is used extensively in Romanian cuisine. It is often pickled to make sauerkraut, which is used as a condiment for dishes like sausage and roasted meats. Cabbage leaves are also used as a wrapper for dishes like sarmale, which are stuffed cabbage rolls filled with spiced ground meat and rice. Cabbage can also be shredded and added to soups and stews for added texture and flavor.

Popular Romanian Dishes that Feature Sour Cream, Cheese, and Cabbage

Some of the most popular Romanian dishes that feature sour cream, cheese, and cabbage include: sarmale (stuffed cabbage rolls), mici (grilled meat rolls served with mustard and bread), ciorbă (sour soup made with meat and vegetables), and zacuscă (a vegetable spread made from roasted eggplants and peppers). These dishes showcase the versatility of these ingredients and the bold flavors of Romanian cuisine.

Conclusion: Why You Should Try Romanian Cuisine with These Ingredients

Romanian cuisine is a unique and flavorful blend of cultural influences and natural resources. The use of sour cream, cheese, and cabbage in traditional dishes adds richness, creaminess, and bold flavors. If you’re looking to try something new and exciting, give Romanian cuisine a try with these staple ingredients. You won’t be disappointed.

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Australia

Chiko Roll: Roll a mixture of cabbage, carrot, beef, and spices in a pastry tube and deep-fry until golden.

Introduction: What is a Chiko Roll?

The Chiko Roll is a popular Australian fast food snack that has been around for over 60 years. It was first introduced in 1951 by Frank McEnroe in Bendigo, Victoria. The Chiko Roll is a savory pastry tube filled with a mixture of cabbage, carrot, beef, and spices that is then deep-fried until golden and crispy. It is a staple snack sold at sporting events, food fairs, and convenience stores throughout Australia.

Ingredients and Preparation of Chiko Roll

The key ingredients in a Chiko Roll are cabbage, carrot, beef, and spices. The filling is made by finely shredding the cabbage and carrot and mixing it with cooked minced beef and a blend of spices such as onion, garlic, and pepper. The mixture is then rolled up in a pastry tube and sealed with egg wash. The pastry is made by mixing flour, salt, and water until it forms a smooth dough that is then rolled out thinly and cut into a rectangular shape.

Cooking and Serving Chiko Roll to Perfection

To cook the Chiko Roll, it is deep-fried in hot oil until it is golden brown and crispy. It is important to ensure that the oil is hot enough so that the pastry does not become oily or soggy. Once it is cooked, the Chiko Roll is served hot and crispy with tomato sauce or sweet chili sauce. It is a perfect snack for on-the-go or as a quick meal when paired with a side of chips or salad.

In conclusion, the Chiko Roll is a popular Australian snack that has stood the test of time. It is a perfect combination of savory meat and vegetables wrapped in a crispy pastry tube. With its simple yet flavorful ingredients, the Chiko Roll is a must-try for anyone looking to experience authentic Australian cuisine.

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Food

Hearty Minced Meat Casserole with White Cabbage

I got this recipe from a good friend and have been cooking it a lot ever since. The cabbage minced meat casserole is not only delicious and inexpensive but also quick and easy to prepare.

The minced meat casserole with white cabbage is ready to serve after around 30 to 40 minutes. In my experience, kids like it just as much as adults. Due to the uncomplicated preparation, this casserole is also very suitable for beginners in the field of cooking.

Ingredients for 4 persons

– 1 head (approx. 800 g) of white cabbage or savoy (depending on taste)
– 1 large onion
– 500 g minced meat (half and half)
– 500 g chopped tomatoes (fresh or from the package)
– 375 ml vegetable broth
– 100 g of grated cheese
– some oil (for frying)
– Salt
– Pepper
– Sweet paprika)

Preparation of minced meat casserole with white cabbage

The cabbage (or savoy cabbage) is cut into strips and washed well. Then it is fried in a little oil for about 5 minutes, stirring and turning constantly, and seasoned with salt and pepper.

At the same time, the finely diced onion is also fried with minced meat and seasoned (salt, pepper, paprika powder).

When the minced meat is crumbly-brown, add the tomato pieces and the broth. Bring everything to the boil briefly and then let it dwell on the stove at medium temperature for a few minutes. Then it should be seasoned again with salt, pepper, and paprika.

Now all the ingredients (including the cabbage or savoy cabbage) are put together in a greased casserole dish and placed in the preheated oven (electric stove: 200 degrees/convection oven: 175 degrees).
Leave in the oven for a total of about 20 minutes. After about 10 – 15 minutes, the casserole is taken out and the grated cheese sprinkled over it. Then put it back in the oven and continue cooking until the end of the specified time. The cheese should be well melted and browned.

If you like, you can serve boiled potatoes with it.

Useful additional knowledge about the minced meat casserole

It also tastes very good if you cut the potatoes (raw) into small cubes beforehand, put them in the casserole dish together with the other ingredients, and cook them in the oven. Depending on your taste, you can also add a cup of sweet cream.

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Food

Chinese Cabbage Salad with Gouda and Sprats

Easy to prepare, perfect for beginners, and easily digestible.

Ingredients for 4 servings

– 500 g Chinese cabbage,
– 300 g Gouda cheese,
– sprats in oil (1 can, 150 g),
– 2 tablespoons mayonnaise,
– Black pepper, ground.

Preparation

– Drain the oil from sprats.

Preparation

– Chop the Chinese cabbage as you like.
– Coarsely grate the cheese.
– Mix the cheese and Chinese cabbage.
– Cut the sprats into pieces (approx. 2 cm long).
– Mix Chinese cabbage, cheese, and sprats.
– Add mayonnaise.
– Season with pepper.

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Food

Potato and Cabbage Casserole with Meatballs

It is autumn! The weather leaves no other conclusion. Likewise the golden yellow, fresh potatoes, the orange carrots, and the green pointed cabbage. This dish pleases the eye and the wallet. A very inexpensive and easy lunch.

Ingredients for 4 persons

  • 750 g small potatoes
  • 1 roll from the day before
  • 250 grams of carrots

  • 600 g pointed cabbage
  • 1 onion
  • Salt
  • 400 g mixed mince
  • 1 egg
  • Pepper
  • 1-2 tbsp oil
  • 1/8 liter of milk
  • ½ tsp vegetable broth
  • 150 g double cream cheese
  • 2 teaspoons light sauce thickener
  • 4-6 sprigs of thyme and chervil
  • 75 g Gouda

Preparation

  1. Wash the potatoes and boil them in salted water for about 20 minutes. Soak the bun from the day before in water.
  2. Peel the carrots, wash and cut them into small cubes. Clean and wash the pointed cabbage and then cut it into quarters. Remove the stalk in the middle as it is very hard. Boil the vegetables in salted water for about 5 minutes. Drain and cut the cabbage in half again. Drain and peel the potatoes.
  3. Peel the onions and finely dice them. Squeeze the bun. Knead the onions and the roll with the minced meat and the egg. Season with salt and pepper. Shape into small balls and fry in hot oil in a pan for about 5 minutes.
  4. Place the prepared ingredients in a casserole dish. Heat ¼ liter of water, the milk, and the broth and melt the cream cheese in it while stirring. Stir in the sauce thickened and simmer for about 1 minute.
  5. Wash the herbs, chop all but a small part for garnish and stir into the sauce. Season with salt and pepper.
  6. Spread over the casserole, grate the cheese and sprinkle on top. Bake in the preheated oven for 15-20 minutes. Garnish with the remaining herbs and serve. Good Appetite.

Useful additional knowledge

Instead of carrots, the dish can also be supplemented with peas. You can also sprinkle a little Appenzeller cheese over the casserole for a slightly spicier and stronger taste. The more intense taste is very pleasant, especially in the cold season.

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Food

Apples, Cabbage and Fish: How Healthy is The Nordic Diet?

In contrast to the Mediterranean diet, the Nordic diet relies on foods that grow in the north. But is this diet really healthier?

What is the Nordic Diet?

The Nordic diet “is not a classic diet, but a long-term diet for northern Europeans,” says Antje Gahl from the German Society for Nutrition (DGE). It is adapted to the Nordic conditions and the food available and traditionally used there. “These are apples, pears, berries, root vegetables, cabbage, whole grains, rye bread and cereal flakes,” says Margret Morlo from the Association for Nutrition and Dietetics (VFED). Fish, milk and milk products, potatoes and vegetable fats typical of the region are also included.

There are many important vitamins in local berries, cabbage and root vegetables. Regional and seasonal fruits and vegetables have a lot of flavor. Because they don’t have to be brought in from afar, not as many ingredients are lost. Animal products such as meat or eggs are rarely part of the Nordic diet. Products made from whole grain cereals or rye bread are regarded as healthy fillers. They contain a lot of good carbohydrates and minerals. Fats from high-quality rapeseed oil and spreads made from it should be consumed in moderation but daily.

Fish and seafood are part of the Nordic diet

The Nordic diet also includes fish and seafood, which are high in good fats. Here, too, there are varieties from regional rivers and lakes – such as perch, trout, herring, salmon or mackerel. Low-fat milk and dairy products are also on the menu. Local potatoes provide many important dietary fibers. Fresh herbs and mushrooms from the forest add the right touch to meals. And plenty of water should not be missing: at least one and a half liters per day – also as unsweetened fruit or herbal teas. As always, snacks with a lot of sugar or alcohol should only be served in moderation.

How healthy is the Nordic diet? But is the Nordic diet really as healthy as the Mediterranean diet? “That’s not entirely clear yet,” explains Prof. Matthias Schulze. He is head of the Department of Molecular Epidemiology at the German Institute for Human Nutrition Potsdam-Rehbrücke (DIfE). Scientists around Schulze have evaluated the data of around 27,500 people. The influence of the Nordic diet was also examined. Using points, the researchers calculated whether there was a link between the degree to which the Nordic diet was adhered to and the incidence of diabetes, heart attack, stroke and cancer.

“It could not be determined that the Nordic diet had a positive effect on diabetes,” says Schulze. According to him, the results indicate that those who eat this way are less likely to suffer from a heart attack. The scientists did not see a connection between the Nordic diet or Mediterranean diet and cancer. However, the two diets could possibly reduce the risk of cancer. “To do this, however, further studies would have to focus more specifically on individual types of cancer,” says Schulze.

Lower risk of diabetes and heart attack

“According to our results, the positive health consequences for people who follow the rules of the Mediterranean diet are greater than if they rely on the Nordic diet,” says Schulze. The Mediterranean diet can reduce the risk of chronic diseases not only in Mediterranean countries, but also in Germany.

That means: If you eat plenty of vegetables, fruit, nuts, seeds, fish, legumes, cereals and olive oil, but little meat, milk and dairy products, you live a healthy life. In general, the following applies to cooking and eating: “Use regional and seasonal products wherever possible,” says Morlo. Organic foods should preferably be consumed – according to Morlo, they are demonstrably healthier than conventional foods, and finished products should only rarely be used. One thing is also important for feeling good about your body and life: “Eat mindfully and with pleasure,” says Morlo.

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Food

Juices, Kiwis, Cabbage and Co. – 15 foods that prevent and relieve digestive problems

Almost everyone has had stomach pains and problems with the intestines – be it nausea, cramps, flatulence or other complaints. Diet itself is not always the reason, but if you eat right, you can counteract and prevent this.

For a healthy gut: These foods help with digestive problems

To support your intestinal flora and protect yourself from intestinal problems, you can use some foods:

1. Leaven against harmful bacteria

Sourdough contains a bacterium called “Lactobacillus reuteri” that has a probiotic effect. According to physician and best-selling author William Li, sourdough bread can help fight, inhibit, or kill harmful bacteria in the gut. It is also said to help against salmonella infections and reduce the risk of stomach ulcers, for example.

2. Dark chocolate for good nerves and muscles

Dark chocolate is already known to have a high magnesium content. So it is good for nerves and muscles, helps with stress and tastes great on top of that. Even iron and zinc are present in cocoa. But the digestion also benefits from the snack, because in moderation it has an anti-inflammatory effect and boosts the metabolism.

3. Cabbage for detoxification of the intestines

Although many types of cabbage are not always popular, they have a very positive effect on the intestinal flora. They reduce bad or toxin-producing gut bacteria. It doesn’t matter which type of cabbage is eaten – from broccoli or sauerkraut to Brussels sprouts and pak choi. Red cabbage made from red cabbage is often found on the plate in Franconia.

4. Juices stabilize your intestines

Juices are already known to play into the hands of the intestine: cranberry juice, pomegranate juice or grape juice can be used to stabilize and improve the intestinal wall. But beware: They contain a lot of sugar – so enjoy them in moderation.

5. Walnuts help blood vessels

The nuts contain omega-3 fatty acids and have an anti-inflammatory effect on the inner walls of our blood vessels. They can also inhibit so-called Clostridium bacteria.

6. Kiwis aid in the digestive process

They also help with the digestive process and have an antibacterial effect thanks to their many vitamins and antioxidants.

7. Artichokes really boost digestion

They feed the friendly intestinal bacteria and, as a natural prebiotic, have a nurturing effect on the intestinal flora. The daisy family is particularly rich in fiber.

8. Onions fight inflammation in the gut

The leek plant is bursting with antioxidants and stimulates your bacteria in the colon to produce healthy short-chain fatty acids.

9. Black coffee stimulates intestinal motility

With coffee you train the muscles of your small and large intestine. As a result, food pulp is transported faster. As a result, you experience less gas and constipation. And best of all: the bitter substances in the drink reduce cravings for sweets.

10. Flaxseed keeps you full for a long time and promotes regular bowel movements

The dietary fibers in flaxseed swell up in the stomach and intestines and thus keep you full for a long time. In addition, the seeds make the stool bulky and soft, thus promoting regularity.

11. Yogurt helps fight inflammatory bowel disease

Yogurt contains friendly bacteria in the form of probiotics, which can help fight inflammatory bowel disease, constipation, and diarrhea.

12. Turmeric prevents the formation of cancer cells in the intestine

The ginger plant has a preventive effect against the formation of cancer cells, which has already been proven in the laboratory. The risk of colon cancer is therefore demonstrably reduced.

13. Jerusalem artichoke stabilizes blood sugar levels

The root vegetable contains the important dietary fiber inulin (not to be confused with insulin), which stabilizes blood sugar levels and prevents cravings and diabetes.

14. Flea seed husks as a proven home remedy for constipation

The Indian flea seeds are a natural swelling agent and make the stool softer. This promotes digestion and reduces intestinal transit time.

15. Buttermilk and kefir soothe and strengthen the intestinal flora

Buttermilk and kefir contain probiotic microorganisms that can have a positive effect on your intestinal health.

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Food

Cabbage Soup Diet

Have you heard of the cabbage soup diet? We tell you how it works, what risks are associated with the crash diet and which recipes you can use to make the soup.

Cabbage Soup Diet: What’s behind it?

The thesis of the cabbage soup diet is simple: digesting the cabbage soup requires more calories than are ingested during the meal. This is intended to achieve a weight loss of up to 8 kilograms within a week, which is also confirmed by many positive reports on the Internet. Critics, on the other hand, blame the weight loss on dehydration and muscle loss due to protein deficiency.

However, the one-sided diet offers some advantages:

Cabbage contains many vitamins and minerals
inexpensive
seasonal
often also regionally
fast and easy
prepare well

This is how the cabbage soup diet works

There is no patent recipe for the cabbage soup diet. Basically, it’s about eating cabbage soup for a week: morning, noon, night. Depending on the variant, additional food may or may not be allowed. You can’t feel hungry during the cabbage soup diet, so you can eat as much cabbage soup as you want. It is also important that you drink a lot: three to four liters of water a day are recommended. Abstaining from coffee and alcohol is mandatory.

The basic ingredients for a cabbage soup diet are mainly various types of cabbage:

white cabbage
savoy
Kale
cabbage
Cauliflower
But herbs such as parsley or other soup vegetables such as celery, tomatoes, carrots and onions may also be consumed.

Risks and side effects of the cabbage soup diet

Since you are not allowed to eat between meals or snacks on the cabbage soup diet, the cravings for forbidden things automatically increase. You can also get protein and carbohydrate deficiencies as a result of the diet. This in turn increases appetite for foods high in protein and carbohydrates. In addition, the German Society for Nutrition (DGE) points out that increased fat burning through the cabbage soup diet has not yet been scientifically proven.

You can counteract the protein and carbohydrate deficiency by eating other foods in addition to the cabbage soup – as provided for in some variants of the diet. In this case, red lentils are a good choice: They contain a lot of proteins, but also carbohydrates.

In addition to nutrient deficiencies and food cravings, you can get bloated because cabbage is high in fiber. A fennel tea helps here after the meal – or you season your soup with caraway seeds.

As is often the case with diets, experts suspect that the cause of weight loss is low calorie intake and doubt the miracle effect of cabbage soup. In principle, however, there is nothing wrong with cabbage soup, especially with regard to the vitamin content. For days, however, the cabbage soup diet is probably too monotonous.

The cabbage soup diet is not recommended for people with circulatory or metabolic diseases.

Cabbage soup: basic recipe and possible variations

The basic recipe for cabbage soup is simple, requires few ingredients and is quick. In addition, you can theoretically pre-cook them for your entire cabbage soup diet week. Cabbage soup can be stored in the fridge for a few days, but it can also be frozen.

First you need the following ingredients:

8 onions
2 tbsp tomato paste
1 tbsp mustard
1 kg of carrots
1 stick of celery or half a celeriac
1 large head of cabbage, for example white cabbage
1 pepper
8 tomatoes
Parsely
Pepper salt
chili
Caraway seeds
Ginger

How to prepare the cabbage soup:

Peel and chop the onions and sauté them in a large saucepan until translucent.
Add the tomato paste and mustard.
Peel the carrots and celery root, dice them and add them to the pot as well.
Fry the vegetables for about four to five minutes.
Wash the cabbage and peppers, chop them up and add them to the onion, carrot and celery mixture.
Fry everything together for three more minutes.
Chop the tomatoes, add them to the pot and fry them for two minutes.
Deglaze the vegetables with 4 to 5 liters of water and season to your taste.
Bring the soup to a boil, put the lid on the pot and let the soup simmer for about 30 minutes. Depending on how big you cut your veggies, the cooking time may be a little shorter or longer. When the vegetables are cooked, the soup is ready.

You can season the cabbage soup with spice mixtures from all over the world. For example, turmeric, curry, cinnamon and garam masala provide Indian spice. The Italian version succeeds with oregano, basil and herb salt, while miso paste gives the soup a Japanese touch.

If you like smoothies in the morning, simply puree your soup and enjoy it thick and cold like a gazpacho. To achieve a smoothie consistency, simply add 1-2 tablespoons of cashew butter to your cabbage soup.

If you want to control your weight long-term, the cabbage soup diet won’t work wonders either. Try to change your diet sustainably and exercise and do sports regularly. In this way you will permanently achieve a healthy weight.

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Food

This is How You Use the Apulian Cabbage

Cime di rapa are leafy greens that taste like broccoli. Here you can find out where and when the stem cabbage grows and how you can get it in Germany. We also present a typical Apulian recipe.

Cime di rapa are also known as Italian broccoli, wild broccoli or collards. Literally translated, the term means something like “turnip sprouts” or “turnip tops”. The vegetable has long-stemmed leaves and small inflorescences that look like broccoli florets. The inflorescences are edible if they have not yet blossomed, as are the leaves and stems. While cime di rapa is widespread in Italy and the Mediterranean region in general, they are less common in Germany.

The name “wild broccoli” is not only due to its appearance: it is also similar to conventional broccoli in taste. However, the stalk cabbage has a bitter note and a slight spiciness. If you want to tone down these flavors, you can blanch the vegetables.

Cime di rapa are a popular ingredient, especially in Apulian cuisine. Apulia is a region located in south-eastern Italy. There, for example, stalk cabbage is part of the traditional pasta dish “Orecchiette alle cime di rapa”. We present a recipe for this further down in the article.

Wild broccoli in the kitchen: how to prepare it

There are many ways to prepare cime di rapa.

A simple method is to cook the buds, stalks, and leaves of the kale in the pan. You can stew, steam, stew or roast the vegetables.
Wild broccoli from the pan is a good vegetable side dish for various dishes.
You can also use the kale as a soup ingredient, for example in a minestrone recipe, or add it to pasta dishes and casseroles.
Even if you want to make pesto yourself, Cime di rapa is a good base.

Orecchiette alle cime di rapa: tips & hints

A classic stalk cabbage recipe from Apulia is “Orecchiette alle cime di rapa”. Orecchiette is a special type of pasta named for its ear-like shape. Traditionally, “Orecchiette alle cime di rapa” contain anchovies in addition to vegetables. Here we present a vegan recipe without anchovies. If you want, you can alternatively replace the small fish with salted capers.

Important: When cooking, use ingredients of organic quality whenever possible – you can recognize them by the corresponding certificate. For example, the Demeter seal and the Bioland seal are recommended. They identify ecologically sustainable products that are free of chemical-synthetic pesticides.

In order to avoid long transport routes with high CO2 emissions, it is also worth buying regionally and seasonally. Unfortunately, this is usually not possible with Cime di rapa. Most of the other ingredients you get in the summer months but from German cultivation.

Apulian recipe: Orecchiette alle cime di rapa

Ingredients:

500 g Cime di rapa
Salt
180 g orecchiette
1 small onion
1 clove(s) garlic
10 dried tomatoes (in oil)
1peperoncino pod (fresh)
2 tbsp olive oil
salt and pepper

Directions:

Wash the cime di rapa and drain well. Cut off and discard any stems that are hollow, woody, or overly thick.
Cut or pluck the leaves, buds, and thinner stems into small pieces.
Fill a large saucepan with plenty of water and bring to a boil. Salt the water and add the pasta.
Follow the time on the package and add the kale to the noodles six minutes before the end of the cooking time.
While the pasta and kale are cooking, you can prepare the rest of the vegetables: Peel and finely chop the onion and garlic. Wash the tomatoes and the peperoncino and cut them into small pieces.
Heat the olive oil in a pan. Fry the onion and garlic briefly and then add the tomatoes and the pepperoncini. Add a little pasta water to the pan and let the vegetables simmer for another 2-3 minutes.
Drain the pasta and kale and let them drain well. Then mix them with the vegetables and stock and season with salt and pepper.

When and where does the kale grow?

In Italy, cime di rapa is grown in consecutive batches two to three months apart. They can be harvested almost all year round. Only in midsummer can it be difficult to find the kale on Italian markets at times. In Germany you can buy Cime di rapa between October and April. The goods are mostly imported from Italy.

Because cime di rapa is not very common in German cuisine, it can be difficult to find the “wild broccoli” in this country. The best thing to do is to try your luck at the larger weekly markets or in the Italian delicatessen. Sometimes Turkish specialty shops also offer cime di rapa under the name “Rappa” or “Rapa”.

Plant cime di rapa yourself

If you’re unsuccessful in finding collards, it’s worth considering planting them yourself. So you are not dependent on imported goods and avoid long transport routes.

When: You can sow the seeds outdoors between June and October. In winter, Cime di rapa can also be grown in a greenhouse.
Location: The plants need a sunny to semi-shady location. They do not make any great demands on the soil.
Sowing: Sow the seeds in rows 40 centimeters apart. You should use the seeds themselves at intervals of 20 to 30 centimeters and press them one to two centimeters deep into the soil. After they have germinated, it is best to separate the plantlets four to six centimeters apart.
Care: Cime di rapa are easy to care for – it is enough to water them regularly, especially during dry periods. Also, you can occasionally hoe the soil to loosen it.
Harvest: The kale is ready for harvest five to seven weeks after sowing.
However, it is not easy to get hold of (organic) seeds for Cime di rapa in Germany. The best thing to do is to try it in a well-stocked garden shop or online.

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