Cavolo Nero Cabbage
Called "Cavalo Nero" in Italy, Tuscan cabbage is a staple in Tuscan country cooking. It is a medium textured loose leaf cabbage with long, narrow, wrinkled leaves. It has a rich and astringent, mild cabbage flavor with a slightly sweet aftertaste and its amazing versatility makes it equally delicious in minestrone soup or as a side dish.
Cavalo Nero can be used in all cabbage recipes but it's particularly good in soups – such as the classic Tuscan soup, ribollita, which is traditionally left to sit for a day before serving to allow the soup to thicken and the flavors to develop. Its equally delicious cooked simply – just fried in olive oil with garlic and chilies.
Cavolo Nero is available July through early October. Look for crisp, unblemished leaves, with no holes. Avoid cores that are split or dry. To remove old or damaged outer leaves, cut the leaves free of the core and slice out any tough central stalks. Rinse, then chop or slice. The cabbage will keep in a cool, dark place or the vegetable drawer of the fridge for several days.
Back to Ingredients