Today, a recovery recipe, a super comfort food: black cabbage stalks with egg scramble.
Recently, I often prepare excellent black cabbage soups or rice and black cabbage minestrone, but these preparations only require the leaf part of the cabbage and not the ribs or stalks. While cleaning them, I remembered that, in Abruzzo by tradition, during the Christmas period, cardone with eggs is eaten, so I thought of preparing the same recipe but using the black cabbage stalks instead. This is a great anti-waste idea to recycle a part of this vegetable that would otherwise be trashed. With the leaves, besides soups, you can make a fall pesto or some wonderful gnocchi.
An easy and quick recipe to prepare, the black cabbage stalks are boiled and then combined with an egg and parmesan mixture, resulting in a heavenly and satisfying dish. Here at home, they quickly disappeared, and even the little one enjoyed them immensely.
Let’s see together, step by step, how to make this recipe.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 96.63 (Kcal)
- Carbohydrates 3.37 (g) of which sugars 1.88 (g)
- Proteins 7.91 (g)
- Fat 5.97 (g) of which saturated 3.47 (g)of which unsaturated 2.49 (g)
- Fibers 1.25 (g)
- Sodium 266.25 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Black Cabbage Stalks
- 7 oz black cabbage (STALKS)
- 2 eggs (medium)
- 1/2 cup grated parmesan
- 1 cup vegetable broth
Tools
Below you will find links to some tools used to make the recipe
- 1 Scale
- 1 Cutting Board
- 1 Knife
- 1 Casserole
Let’s Get Started!
To prepare black cabbage stalks with egg scramble, we will need vegetable broth, you can use a ready-made one or make it by boiling a liter of water with a piece of carrot, one of onion, a bit of celery, and some black cabbage stalks. Salt it and let it cook for a good half an hour.
While the broth is cooking, let’s deal with the black cabbage, clean it by separating the dark green part of the leaves from the stem, this operation is very simple because they separate easily. Keep the leaves for other preparations, wash the stalks and then cut them into sticks about three-quarters of an inch long.
In a pot, bring a liter of water to a boil; when it simmers, add the cut stalks and let them cook for five to six minutes until they are tender. Then, drain them into a casserole and add two to three ladles of hot vegetable broth.
In a small bowl, beat the eggs and add the grated parmesan, mix to obtain a semi-liquid granular mixture. When the broth with the stalks starts boiling again, pour the egg scramble into the casserole and stir while keeping the heat low. Adjust salt and pepper to taste.
Now the black cabbage stalks with egg scramble are ready to be served hot, perhaps accompanied by some crusty bread. But first, take a picture of your dish, post it on social media tagging me (una riccia che pasticcia) and let me know what you’ll make with the black cabbage leaves.
Una Riccia Recommends
For a slightly bolder taste, you can replace the parmesan with pecorino and maybe add a hint of chili pepper.
FAQ
What are the health benefits of black cabbage?
Black cabbage has excellent antioxidant properties, rich in minerals and vitamins. It is a powerhouse of beneficial substances. It contains minerals such as calcium, potassium, magnesium, iron, zinc, phosphorus, copper, sodium, sulfur, manganese, fluorine, and selenium. It also provides vitamin groups A, B1, B2, B3, B6, B12, C, and K. It is particularly useful in preventing numerous types of cancer, ensuring a good metabolism, protecting bone health, and providing iron important for red blood cell production.
When is black cabbage in season?
The seasons for black cabbage are fall and winter, with harvesting occurring from September until the end of winter.
