Probably many have heard about cabbage, which is called coral cabbage. It is a hybrid of cauliflower and broccoli. This type of cabbage is also called Romanesco. The appearance of this cabbage corresponds to its romantic name.

The inflorescences look like corals. Hence the name – coral. Like any vegetable, this cabbage is good for our health. It contains a lot of vitamins and nutrients.

It is even recommended to include Romanesco cabbage in a child’s menu. It often happens that it is difficult to force a child to eat something. But looking at this vegetable, which has an amazing shape, the child himself will express a desire to try it and quickly put it in his mouth. You can prepare many delicious and very healthy dishes from this type of cabbage. It is often added to salads as a decoration. And when preparing a first course, thanks to its original shape, it will be an ideal addition.

This was the first time I saw this type of cabbage at the market. It took me a long time to decide whether to take it or not. But, nevertheless, my curiosity and desire to cook something original took over and, bringing this vegetable home, I began to look for what could be cooked from it.

I came across a recipe for romanesco cabbage soup. I decided to treat myself to this original dish. Liked. Now I am sharing this recipe with you.

So, we prepare the necessary products according to the list:
a couple of eggs
about 300 g coral cabbage,
one small carrot
three to four medium-sized potatoes,
100 grams of green onions,
100 g sour cream of any fat content,
one and a half liters of chicken broth,
about 200 g chicken fillet,
a couple of tablespoons of vegetable oil,
salt, pepper and herbs to taste.

Now we begin to prepare a delicious soup with romanesco cabbage.

1. Thoroughly wash the chicken fillet, cut into small pieces and cook over medium heat until tender. When the water boils, do not forget to drain it. Then add water again and continue cooking.

2. Chop the carrots finely. For this I use a special shredding device. The carrots turn out thin and long. Finely chop the green onions. Heat the vegetable oil in a frying pan and fry the onions and carrots in it for about five minutes.

3. Grate the peeled potatoes on a coarse grater.

4. When the fillet is ready, add grated potatoes, fried potatoes and cabbage to the pan, having previously disassembled it into inflorescences and washed them thoroughly. Gently mix everything and cook until the cabbage is ready, remembering to skim off the foam.

5. Boil the eggs for five to seven minutes. Then separate the yolks from the whites. Place the yolks and sour cream in a bowl and mix everything thoroughly until smooth.

6. Pepper the finished soup, add salt to taste and sprinkle with chopped herbs.

7. When serving, first put a piece of egg white on a plate, then pour in the soup and put the prepared sour cream dressing in it. Decorate with sprigs of greenery and serve. I wish everyone a bon appetit!

Romanesco cabbage (Italian romanesco - Roman cabbage) is the result of breeding experiments by crossing cauliflower and broccoli. The plant is annual, heat-loving, requires alkaline feeding and moderate watering. Only the head of cabbage, which consists of light green inflorescences shaped like a fractal spiral, is used for food. Moreover, each bud consists of similar buds forming a spiral. Cabbage is a dietary and easily digestible product.

According to surviving historical documents, Romanesco cabbage was first cultivated in areas near Rome in the 16th century. It gained worldwide popularity only after the 90s. 20 tbsp.

Maturation, collection and storage of Romanesco

The vegetable ripens by the beginning of autumn. Compared to the size of the entire plant, the fruit is quite small. It is best to cut off the finished heads in the morning, before the sun heats the plant. It is also not recommended to keep the fruits standing for too long - this can lead to rotting or drying out of the inflorescences. Romanesco cabbage, after being harvested and stored in the refrigerator, quickly loses its nutrients and begins to deteriorate. However, when deep frozen, cabbage remains full of vitamins for a year.

In retail sales, Romanesco cabbage can be found in fresh and canned forms.

Calorie content of Romanesco

Low-calorie product, 100 g of which contains only 25 kcal. Eating this cabbage does not cause obesity.

Nutritional value per 100 grams:

Beneficial properties of Romanesco cabbage

Composition and presence of nutrients

This type of cabbage is rich in vitamins (, ,), microelements (zinc), fiber, carotenoids and antioxidants.

The introduction of this type of cabbage into the diet helps restore the sensitivity of taste buds and get rid of the metallic taste. Thanks to its vitamins, Romanesco cabbage improves the elasticity of blood vessels, makes them stronger, and also thins the blood. The isocyanates present in the composition help fight cancer and other tumors.

Romanesco cabbage fiber improves the motility of the large intestine, allowing you to get rid of the symptoms of its malfunction: constipation, diarrhea, hemorrhoids. Also, the composition of beneficial microflora in the intestines is normalized, and the processes of fermentation and decay stop.

Eating Romanesco cabbage reduces the risk of atherosclerosis by removing excess cholesterol, waste and toxins.

In cooking

Romanesco cabbage is very close to broccoli in its consumer properties. It is fried, boiled, baked, used in salads and to make sauces. In many countries around the world it is prepared according to recipes similar to broccoli.

The main difference between Romanesco cabbage and broccoli or cauliflower is its creamy, nutty taste without bitterness, and its texture is also more delicate.

Dangerous properties of Romanesco cabbage

Romanesco cabbage is a food that does not cause allergies in most people.

Excessive consumption of cabbage that has not been properly cooked can cause diarrhea and bloating.

It is worth limiting the amount of consumption of this type of cabbage in case of cardiac diseases and problems with the thyroid gland.

Like other types of cabbage, this product

Romanesco cabbage is a vegetable that has appeared in the Russian diet relatively recently. In addition to its amazing and unusual shape, this cabbage has a unique set of minerals, vitamins, amino acids and nutrients. We will look at what Romanesco is in this article.

roman cabbage

Romanesco cabbage is a type of cultivar that belongs to the same varietal variety as cauliflower. It got its name from the places of its origin, “Romanesco” is translated from Italian as “Roman”.

Some sources claim that the history of cabbage can be traced back to the 16th century, but it is worth noting that it became widespread in international markets in the late 20th century. This cabbage resembles cauliflower in appearance, but has a light green tint. The version that this species is a hybrid of broccoli and cauliflower has not been confirmed by authoritative sources.

Description of the variety

Romanesco cabbage is an annual plant whose main distinguishing feature is its unusual shape. The inflorescences of this cabbage are arranged in the shape of a logarithmic spiral, and their number exactly corresponds to the Fibonacci number. By carefully examining each bud of the inflorescence, you can see that it consists of a large number of small copies of itself. This self-similar shape is repeated many times, becoming smaller and smaller.

A photo of Romanesco cabbage will help you understand this unique and amazing plant form. This variety contains a wide variety of beneficial substances and microelements. Let's talk about them.

This cabbage contains vitamin A, which helps the body fight various infectious diseases and has a positive effect on the health of skin, hair and nails. Vitamin K contained in cabbage gives the body vital energy and has a positive effect on blood clotting. Vitamin C has a good effect on the condition of the circulatory system and improves the process of blood reproduction.

This cabbage contains B vitamins, which improve blood circulation, as well as the functioning of the nervous system, increasing the metabolic rate. Vitamin PP normalizes cholesterol levels and prevents the development of diseases of the cardiovascular system.

Ascorbic acid helps increase stress resistance and reduces the risk of respiratory system diseases. Calcium contained in Romanesco cabbage strengthens teeth and bones, normalizes heart function and its rhythm. The iron present in this vegetable improves the functioning of the thyroid gland and improves immunity. Zinc improves regeneration processes in the body.

Other useful substances

Romanesco cauliflower, in addition to being rich in vitamins, contains a large amount of dietary fiber and minerals. Phosphorus, selenium and fluoride have a beneficial effect on the integrity of tooth enamel. Selenium protects the body from carcinogens and helps to better absorb food antioxidants. It is also found in cartilage tissue and is essential for maintaining healthy joints.

Selenium is a component of enzymes that are responsible for cell detoxification. It also has a beneficial effect on hormonal levels and improves the functioning of smooth and skeletal muscles. Romanesco is a source of folic acid, which helps the body absorb minerals and vitamins obtained from other foods, and also normalizes the functioning of the gastrointestinal tract.

Growing Romanesco cabbage

Before planting cabbage, you need to select and prepare a place for planting. The best soil for this type of cabbage is the one in which potatoes, tomatoes, cucumbers or onions previously grew. Where radishes, turnips, cabbage or lettuce previously grew, it is not recommended to plant Romanesco.

The beds for seedlings should be located on the side of the site that has the best illumination. The soil itself should not have high acidity; alkaline soil is best suited for this cabbage. To prepare the soil, it is recommended to lim it by adding wood ash to it at the rate of up to 0.5 kg per 1 m 2, and you can also treat the soil with compost.

Planting Romanesco cabbage seeds

Sowing of seeds is carried out in the middle or at the end of April. The air temperature in the room in which the Romanesco seedlings will be located must be maintained in the range from +20 to +22 °C.

After 30 days, the boxes with sprouts must be moved to a place with a lower temperature, and lighting must be controlled. If this is not done properly, the seedlings may become stretched. Watering the seedlings is carried out as the top layer of soil dries.

After 40 to 60 days from the time of sowing, the seedlings must be transferred to a permanent place of growth and planted at a distance of at least 60 cm from each other. The distance between each row should be at least half a meter.

It is also worth taking into account the climatic conditions of the region and, depending on this, transplanting cabbage so that the ovary of inflorescences occurs in early summer. The most suitable temperature for this is from +17 to +18 °C.

Cabbage care

Caring for Romanesco cabbage is simple and does not require special knowledge and skills. It requires abundant watering, but it is necessary to ensure that the soil is not oversaturated with moisture.

It is necessary to periodically inspect the plants and remove pests that may appear on them. Most often, Romanesco suffers from attacks by caterpillars that destroy the leaves. It is recommended to spray the plants with special pest control agents. You can also plant plants next to Romanesco that repel insects, such as mint, garlic, marigold or celery.

It is periodically necessary to weed and loosen the soil around the plants to prevent the appearance of weeds and to enrich the soil with oxygen. It is recommended to use organic fertilizers and mineral fertilizers, such as superphosphate, mullein, potassium chloride, ammonium nitrate and others. During the entire growth period, fertilizing is added no more than three times and in the same proportions as when caring for other varieties and types of cabbage.

Harvesting

The Romanesco variety of cabbage is harvested as the heads of cabbage fully ripen. If cabbage is planted at the beginning of summer, then in mid-October you can get a good harvest. There is no need to delay harvesting, as in this case Romanesco will lose its juiciness and taste, and the content of vitamins, minerals and nutrients in it will decrease.

It is best to harvest Romanesco in the morning, before the cabbage gets hot under the sun. After harvesting, it must be stored in the refrigerator for about seven days. It can also be frozen and eaten in winter, and the loss of nutrients will be insignificant.

By following technology and agricultural practices when growing Romanesco cabbage, you can get a good harvest in mid-autumn. Cabbage does not require any special care when growing, so you don’t have to put in much effort. By growing Romanesco, you will receive a real storehouse of vitamins, minerals and nutrients that are beneficial to your health.

Romanesco cabbage, according to some researchers, is a hybrid of cauliflower and broccoli. The product appeared on international markets in the 1990s. This unusually beautiful vegetable has a dense structure and soft green color. It looks like cauliflower and tastes like broccoli. Most often, vegetable stews, sauces and salads are prepared from Romanesco. What dishes can be made from this unusual product will be discussed in this article.

Beneficial features

Romanesco cabbage is a storehouse of all kinds of useful substances. It contains vitamins A, K, C. In addition, this vegetable is rich in zinc, fiber, carotenoids and antioxidants. Regular consumption of it will help improve blood circulation in the body and prevent cancer and other tumors. Fiber, which is present in Romanesco, helps improve the motility of the large intestine and helps prevent the appearance of hemorrhoids, diarrhea, and constipation. Romanesco cabbage is considered much healthier than broccoli. Recipes for preparing this vegetable will be outlined below.

Hake with Romanesco cabbage and tarragon. Ingredients

The vegetable goes well with a wide variety of foods. You can cook delicious meat or fish with it. In order to bake hake with cabbage and cream, you will need the following products:

• hake (fillet) - 450 grams;
• chicken egg - 2 pieces;
• Romanesco cabbage - 400 grams;
• wheat flour - 3 tablespoons;
• butter (for lubrication) - to taste;
• cream - to taste;
• tarragon - 1 bunch.

Hake with Romanesco cabbage and tarragon. Cooking method

1. First of all, you need to cut the cabbage into small florets, then wash and dry them. After this, Romanesco should be boiled in salted water. Cooking time is ten minutes.
2. Next, you need to cut the fish fillet into pieces and carefully place them on a baking sheet or in a baking dish. The hake layer should be greased with butter on top and sprinkled with tarragon.
3. Then in a deep bowl you need to mix together the cream, flour, eggs, salt and pepper. Now you should pour this mixture over the fish.
4. After this, the dish needs to be baked in the oven for half an hour. Cooking temperature - 220 degrees Celsius.

Romanesco cabbage is prepared there with fish and tarragon. Recipes for preparing this vegetable will be useful to any housewife.

Romanesco with Gorgonzola cheese. Ingredients

Tender Romanesco cabbage will decorate any dish with its presence. The recipe for the following dish involves the use of the following components:

• wheat flour - 1 teaspoon;
• Romanesco - 1 head;
• butter - 25 grams;
• Gorgonzola cheese - 250 grams;
• cumin (seeds) - 1 tablespoon;
• cognac - 2 tablespoons;
• pepper, salt - to taste.

Romanesco with Gorgonzola cheese. Cooking method

1. First, you need to cut the cabbage into small bunches, add cold water with flour and salt, bring to a boil and boil for ten minutes. After this, the product must be placed on a separate dish and allowed to cool.
2. Then cheese, butter, brandy and milk should be placed in a blender, salt and pepper and blend until smooth.
3. Next, pour the resulting mixture over the boiled cabbage. Sprinkle the top of the dish with cumin seeds.

Romanesco cabbage with Gorgonzola cheese is ready. The dish must be served immediately after preparation.

Frittata with Romanesco and broccoli. Ingredients

• cheese - 200 grams;
• Romanesco cauliflower - 300 grams;
• chicken egg - 2 pieces;
• broccoli - 100 grams;
• cream - 100 grams;
• onion - 1 piece;
• salt, pepper - to taste;
• carrots - 1 piece.

Frittata with Romanesco and broccoli. Cooking method

1. First of all, you need to separate the Romanesco and broccoli into individual inflorescences. Then the cabbage must be boiled in salted water. Cooking time is five minutes.
2. After this, peeled and chopped vegetables (onions and carrots) should be fried in vegetable or olive oil.
3. Then you need to thoroughly beat the cream with the egg.
4. Next, place carrots, onions and cabbage in a pre-greased baking container. Then the vegetables need to be poured with the egg-cream mixture. Sprinkle cheese on top of the food.
5. Then the dish must be baked in an oven preheated to 180 degrees. Cooking time - 20-25 minutes.

So the Romanesco cabbage with broccoli and cheese is ready! This low-calorie dish will please everyone in your family.

Pickling. Ingredients

Romanesco cabbage is considered a dietary product. Recipes for preparing this vegetable suggest that it must be cooked immediately after harvesting, since during storage it quickly loses all its gastronomic beneficial properties. However, there is another solution - Romanesco can be marinated.

To do this you will need the following ingredients:

• carrots - 1 piece;
• Romanesco cabbage - 1 head;
• sunflower oil - 70 grams;
• apple cider vinegar - 100 grams;
• salt - 2 tablespoons;
• sugar - 5 tablespoons;
• bay leaf - 2 pieces;
• cloves - 2-3 pieces;
• black pepper - 5 peas;
• water - 1 liter.

Romanesco cabbage marinated. Cooking method

1. First you need to disassemble the vegetable into inflorescences. Small pieces can be left whole, but large pieces should be cut into two parts.
2. Next, wash, peel and cut the carrots into thin slices.
3. Then the chopped vegetables should be placed in clean jars.
4. After this, you can start preparing the marinade. To do this, mix spices, sugar and salt in a separate pan.
5. Then you should add vegetable oil and apple cider vinegar to them.
6. Now the resulting mass must be filled with water and brought to a boil. In this case, sugar and salt in the marinade should completely dissolve.
7. After this, you need to pour the hot liquid over the carrots and cabbage in the jars.
8. Next, the jars with the cooled marinade should be rolled up with lids. The glass containers should then be placed in the refrigerator for two to three days.

Romanesco cabbage, the recipes for which are discussed in this article, after aging in the marinade loses its beautiful color and becomes pale. However, this fact is compensated by the wonderful taste of the vegetable - it becomes crispy and appetizing.

Now you know how to cook Romanesco cabbage. The recipes are not particularly original. Broccoli and cauliflower dishes are created in a similar way. However, Romanesco has a more delicate and refined taste. Try it and you will definitely like it. Bon appetit!

Where did Romanesco cabbage come from? Calorie content and chemical composition of the vegetable. Beneficial properties and possible harm when consumed. Recipes for Roman cabbage dishes, interesting facts about the culture.

The content of the article:

Romanesco cabbage is a type of cauliflower that looks unusual and somewhat mysterious. The inflorescences look like pyramids, consisting of individual crystals. These pyramids are located exactly in a spiral - from a geometric point of view, the design is quite complex. The vegetable belongs to the Cruciferous family, botrytis varietal group. The second name for this type of cabbage is Roman cabbage. Judging by the finds in the cultural layer, the vegetable was grown in the 1st century BC by the Etruscans, and then, already in our era, by the peasants of Tuscany. In the 16th century it spread throughout Italy, but its popularity soon died out. They noticed it again at the end of the twentieth century, began to import it to all European countries, and then, when they appreciated the taste, planted it. Roman cabbage has a sweetish taste and a delicate texture, so it can be eaten even raw.

Composition and calorie content of Romanesco cabbage

Romanesco is called not only by the place of its “small homeland”. It also has other names - coral or Romano. Because of the second name, it is even called gypsy.

Calorie content of Romanesco cabbage is 30 kcal, of which:

• Proteins - 2.5 g;
• Fats - 0.3 g;
• Carbohydrates - 4.2 g;
• Ash - 0.9 g;
• Dietary fiber - 2.1 g;
• Water - 89 g.

Some nutritionists believe that the calorie content is even lower - 25 kcal.

Romanesco cabbage contains the following vitamins per 100 g:

• Vitamin B1 (thiamine) - 0.1 mg;
• Vitamin B2 (riboflavin) - 0.1 mg;
• Vitamin B6 (pyridoxine) - 0.2 mg;
• Vitamin B9 (folic acid) - 23 mcg;
• Vitamin C - 70 mg;
• Vitamin E (TE) - 0.2 mg;
• Vitamin K (phylloquinone) - 1 mcg;
• Choline - 45.2 mg;
• Vitamin A (VE) - 3 mcg;
• Beta-carotene - 0.02 mg;
• Vitamin B5 (pantothenic acid) - 0.9 mg;
• Vitamin H (biotin) - 1.5 mcg.

Minerals, macro- and microelements per 100 g:

• Fluoride - 1 mcg;
• Selenium - 0.6 mcg;
• Manganese - 0.156 mg;
• Copper - 42 mcg;
• Zinc - 0.28 mg;
• Iron - 1.4 mg;
• Phosphorus - 51 mg;
• Potassium - 210 mg;
• Sodium - 10 mg;
• Magnesium - 17 mg;
• Calcium - 26 mg.

The composition of cabbage inflorescences per 100 g contains 0.1 g of organic and unsaturated fatty acids, as well as 0.4 g of starch.

The main value and benefit of Romanesco cabbage lies in its low calorie content and the presence of the following elements:

1. The sodium/potassium complex provides a mild diuretic effect - excess fluid does not stagnate in the body.
2. Vitamin C helps the body restore its protective properties and facilitates the absorption of calcium and iron.
3. Folic acid stimulates the growth of new cells and increases the regenerative properties of tissues.
4. Potassium is responsible for water-salt and acid-base balances, regulates magnesium levels and the amount of proteins, and normalizes blood pressure.
5. Phosphorus performs a transport function. This macroelement is found in ATP (adenosine triphosphate, nucleotide) and transfers energy at the cellular level.
6. Magnesium is responsible for the functioning of organic tissues - nervous and muscle.

If you include Roman cabbage in your daily menu, you can not only enjoy its delicate nutty and creamy taste, but also replenish the reserve of nutrients in the body.

Beneficial properties of Romanesco cabbage

Dishes made from all types of cabbage, first of all, stimulate peristalsis and accelerate metabolic processes in the intestines.

Other effects on the body can also be mentioned:

• Improves the condition of hair, nails and skin, normalizes sebum secretion.
• Helps improve immune status.
• Increases body tone, eliminates lethargy, and prevents the development of depression.
• Normalizes blood clotting.
• Increases resistance to stress, reduces the risk of developing diseases of the respiratory system.
• Improves the functioning of the hematopoietic system, accelerates metabolic processes.
• Prevents salt deposition in joints, gall bladder and kidneys.
• Reduces the production of histamine, significantly reducing the possibility of developing allergic reactions.
• Reduces cholesterol levels, which helps stop the possibility of hypertension, vascular and heart diseases.
• Strengthens bones and teeth.
• Normalizes heart rate, eliminates insomnia, regulates thyroid function.

With regular consumption of dishes that contain this Roman cabbage, the body's protective properties increase, and skin damage heals faster.

Improving peristalsis and accelerating metabolic processes prevents the development of colon cancer, helps get rid of constipation, and eliminates the risk of developing hemorrhoids.

This vegetable can be introduced into the menu for children as early as 8 months as complementary food - dishes made from it are easily digestible.

This vegetable is rarely found in the store, but it is quite easy to grow it in your garden, and then lose weight and get healthier.

Harm and contraindications to eating Romanesco cabbage

Not everyone can introduce dishes with Romanesco into their diet. The use of the product rarely causes allergies, but individual intolerance does occur. In this case, the vegetable must be ruthlessly removed from the diet.

The contraindications for consuming Romanesco cabbage are also the following:

1. Cardiac diseases in the acute stage and problems with the thyroid gland. The accelerated work of the cardiovascular and endocrine systems creates an increased load on the inflamed organs and aggravates the condition.
2. If you are prone to gas formation, you should avoid consuming the product in its raw form.
3. If you are prone to diarrhea, Romanesco should be introduced into your diet with caution to avoid digestive upset.

There are special culinary rules that help minimize the harm from eating Roman cabbage. It should not be combined with legumes. This tandem significantly increases gas formation and can cause an attack of flatulence with painful sensations even in a completely healthy person. Also, you should not combine fried mushrooms and fatty meat - pork, goose or duck - in one dish. This combination creates digestive problems. An adult’s body will be able to cope with this condition on its own, but children and people with diseases of the digestive tract are at risk of developing intestinal obstruction.

Romanesco cabbage recipes

Romanesco can be prepared in the same way as cauliflower - boiled, stewed, steamed, grilled or baked. It is introduced as an ingredient in salads - fresh and after heat treatment, in hot dishes, in soups and casseroles. Coral cabbage goes well with all types and varieties of meat and fish. To improve the taste, dishes are seasoned with various types of sauces.

Recipes with Romanesco cabbage:

• Salad. The cabbage is boiled in the head without disassembling into inflorescences. It should be immersed in salted boiling water for 10-15 minutes; as soon as the pulp has become soft, it must be removed so that the Romanesco does not have time to fall apart. Turkey fillet, about 300-350 g, is cut into cubes and stewed with vegetables: onions, bell peppers and carrots. All vegetables should be finely chopped - the seeds are removed from the bell pepper. The meat should be brought to full readiness. Boil the green beans until fully cooked. The ingredients are mixed - the vegetables are not removed. If a lot of oil was used during frying, then it is better to leave the frying in a colander for a while - the oil will drain. Add salt to the salad, pepper to taste, and add chopped garlic.
• Cabbage in cheese sauce. While the Romanesco is boiled in boiling water (there is no need to disassemble the inflorescences), you can deal with vegetables. Carrots - 1 large or 2 medium ones - cut into cubes, onions - 1 onion - finely chopped. Add 100 g of frozen green peas to the slices and fry them all together in a deep frying pan in vegetable oil. Vegetables must be stirred periodically. Romanesco is disassembled into inflorescences. The sauce is prepared separately: hard cheese, 100 g, grated on a fine grater, poured into 20% cream - a little more than half a glass, put on low heat. As soon as the cheese is melted, pour the sauce into the frying pan, add some salt, bring the contents to a boil and turn off. You can add toasted flour to the sauce - this will make it thicker. Before serving, the dish must be cut - the cheese binds all the ingredients.
• Seafood with Romanesco. The head of Romanesco is disassembled into individual inflorescences - this should be done carefully to preserve the original shape. Boil in boiling water, adding salt - it is better to use sea salt. The inflorescences are carefully laid out on a paper towel to remove excess liquid and prevent deformation. The carrots are cut into slices, and the green garlic is finely chopped. Peel pre-boiled shrimp or langoustine. The volume of seafood should be the same as cabbage inflorescences. Heat the heavy cream in a saucepan, add some salt, add carrots and garlic to the saucepan, wait until the volume of liquid decreases by half. Presentation depends on the imagination of the cook. You can mix seafood with sauce, and only then decorate the dish with cabbage inflorescences. The second option looks more attractive. Seafood is laid out on a plate, poured with sauce and complemented with Romanesco decor.
• Romanesco and corn soup. First, vegetable broth is made from several vegetables to choose from. For cooking, you can use carrots, white cabbage, onions, beets, zucchini, and bell peppers. There is no need to chop the vegetables finely - they are not included in the original dish. Romanesco vegetables and canned corn are boiled in strained vegetable broth - a bouquet Garni is put in for 3 minutes (this is what culinary experts call a bouquet made up of aromatic herbs), then it is thrown away. When the cabbage becomes soft, turn off the soup and blend in a blender until smooth. Then the blender bowl is poured into a saucepan, the contents are brought to a boil, cream is poured in - very fat, at least 33%, brought to a boil again and removed from the heat. When serving, you can add chopped herbs to each plate.
• Muffins with Romanesco. Ingredients: forkfuls of coral cabbage, half a glass of kefir, 2 eggs, a little less than half a glass of flour, a 200 g jar of canned fish in oil, a handful of chopped herbs, sesame seeds and a teaspoon of baking powder. The flour is sifted with baking powder, the cabbage is cut into inflorescences, the eggs are beaten with salt and pepper. Kefir is mixed with flour, 2 tablespoons of vegetable oil are added, brought to a puree-like consistency, mashed canned food is added, cabbage inflorescences - not all, and greens. Knead like dough, then place in greased muffin tins, and place a cabbage inflorescence in the middle of each and sprinkle with sesame seeds. The molds are placed on a baking sheet, placed in the oven, preheated to 180-190 degrees, baked for at least 20 minutes, checking readiness with a toothpick. If the toothpick is dry, you can take it out. Remove from the mold after cooling, otherwise the baked inflorescence may be damaged.

One of the strengths of coral cabbage is the retention of color after heat treatment. The dishes are not only pleasant to the taste, but also pleasing to the eye. The cook is responsible for maintaining its shape - if the vegetable is overcooked, the pyramid will disintegrate.

Disputes about the origin of Romanesco cabbage are still ongoing. Not all biologists agree that the plant seeds in the cultural layer, the formation of which is estimated to date back to the 1st century BC, are precisely from Roman cabbage. There is an opinion that it spread at the end of the twentieth century only because breeders worked on its creation for a long time, combining broccoli and cauliflower varieties. It is precisely such disputes that make one treat Romanesco with caution - buyers fear that the achievements of genetic engineering were used to create the variety.

If you grow Romanesco yourself, you can be convinced of its absolute naturalness. On the one hand, this is not difficult to do: in order to get a decent harvest, it is enough to carry out the same measures as when sowing cauliflower: fertilizing, processing, regular watering, etc. But it must be taken into account that the culture is more capricious and dies at the slightest thermal fluctuations.

Because of its original appearance, Romanesco cabbage was studied not so much by biologists as by mathematicians. Its shape completely follows the Fibonacci spiral. All radii of the vegetable arcs fully correspond to the calculated sequence. Each of the inflorescences is composed similarly - that is, its shape completely coincides with the shape of the plant itself. Maybe it was Fibonacci, the famous mathematician of Medieval Europe, family name Leonardo of Pisa, who saw this vegetable in the garden and calculated the sequence of numbers for his pyramid?

For people trying to control their own weight and for vegans, this vegetable crop is an ideal ingredient on the menu.

Watch a video about Romanesco cabbage:

Most teenagers have equally negative attitudes towards mathematics and cabbage. The task of adults is to prepare Romanesco so tasty that children will enjoy the dish and restore the reserve of nutrients. This will help you solve math problems in the future.