The cabbage stalk has been somewhat forgotten in this country. Apart from its long-stalked leaves (up to 30 centimetres), the vegetable resembles spinach. Nevertheless, numerous varieties have different leaf colours. Such as yellowish, light to dark green, and dark red. It is a cultivated form of turnip from the sugar beet. Fodder and red beet families descend from the wild turnip or sea chard growing on seashores. The leaves and stems are used as vegetables, but not the roots. The Romans brought the cabbage stalk from the Near East. Also, it was influenced by the eastern Mediterranean further north.

The green energy source

Celery offers valuable nutrients. It has vitamins A, B, C, E and K. Moreover, it contains proteins and beta-carotene. It is also a potassium, magnesium and iron source. The vegetable goes well as a spring and autumn vegetable with rice, potatoes, and pasta. The “young” leaves of the spring cabbage stalk are also suitable as a salad garnish. Cabbage stems can also be blanched briefly and frozen. Otherwise, cabbage stalks do not keep long (two days) in the refrigerator.

Simple or varied preparation

The vegetable is not too demanding in terms of preparation. You can follow spinach recipes. The cabbage stalk is already a delicate side dish. They are steamed in some oil, a little water with sea salt and cayenne pepper. Or blanched in lightly salted water. It is vital to ensure the stems are broiled before the leaves.

Of course, a somewhat higher-calorie preparation is also suitable:

  • Pasta seasoning
  • Oregano
  • A little pepperoncini
  • Stir plenty of chives and parsley into an oat or soy cream.
  • Pre-cook the cabbage stem vegetables briefly, drain well and place in a gratin dish.
  • Mix with prepared oat or soy cream sauce. Sprinkle with a little Parmesan or vegan cheese. Bake in a preheated oven at 220 degrees (top and bottom heat or convection oven).
  • The cabbage stalk can be baked with seasoned mozzarella slices. Soking it in olive oil (pasta seasoning and dried peperoncini) for flavour.
  • Garnish with well-ripened cherry tomatoes or boiled-down tomatoes.

Serve with mashed potatoes au gratin:

  • Wash potatoes (do not use early potatoes or hard-boiling potatoes). Peel and boil in sea salt water with some olive oil until soft.
  • Strain, add oat cream and mash (oat cream tends to be a little sweet, so salt the cooking water a little more).
  • Arrange the mashed potatoes with a spatula in a small gratin dish. Brush with olive oil. Bake in the oven at 220 degrees (top and bottom heat or convection oven) on medium heat until golden brown.
  • As a special pasta sauce, the softly cooked cabbage stalk can be finely pureed with a bit of olive oil. A few drops of lemon juice and some grated zest. Parmesan, pistachios or pumpkin seeds and some chilli or cayenne pepper.

Stirnrunzler's Cabbage Stalks

  • Prepare the cabbage stalk, and wash and dry it.
  • Boil water with a bit of sea salt.
  • Boil the cut cabbage stalk for three to five minutes.
  • Place on a cloth with a perforated spoon. Put the leaves into the hot water briefly and strain them.
  • Brush a gratin dish with olive oil.
  • Place the cabbage stems in the dish and brush with olive oil.
  • Place a few cooked or fresh tomatoes in the middle.
  • Sprinkle with Parmesan or vegan cheese and some cayenne pepper.
  • Bake for 10 minutes in a preheated oven (220 degrees) on medium heat.

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