Cime di rapa – trendy vegetable

The vegetable Cime di Rapa goes by the name of Italian stem cabbage in this country. You can find it more and more often at local markets or on the menus of fine restaurants. This ancient vegetable has a very long tradition in Bella Italia. Italians are absolute cabbage lovers. Just think of palm kale, romanesco or cauliflower. All these varieties have their origins in the land of pizza and pasta.

Cime di Rapa – old vegetables, very modern

Cime di Rapa has deep green, feathery leaves that enclose a heart of tender broccoli sprouts in the middle. Everything about this leafy vegetable is edible: from the stalk to the green to the buds. This trendy vegetable is in season almost all year round, but is not harvested in midsummer.

The taste of the vegetable is reminiscent of broccoli – but broccoli with a slightly bitter, spicy note. This taste is due to the mustard oils it contains, which make the vegetable a true superfood. The Italian stem cabbage also contains lots of valuable nutrients such as vitamin C and calcium. With just under 30 calories per 100 g, it is ideal for lean cooking.

Cime di Rapa – leafy vegetables with broccoli heart

Cooking Cima di Rapa – Recipes with stem cabbage

Preparing the delicious leafy vegetables is very simple. Whether al vapore or al forno, all cooking methods are possible, from steaming to stewing, braising and roasting. A classic is the Apulian recipe for Cime di Rapa with salsiccia and orecchiette. However, stem cabbage is also very suitable for vegan or vegetarian recipes, such as minestrone with beans and chickpeas or pesto.

On trend: delicious cabbage Cime di Rapa