Women's Tips

Kale (Kale)


Calais is called a lacy multicolored savage, as it is more similar to other species than a wild plant in its chemical composition and useful properties. The popularity of this culture has increased also because in the modern world a fashionable tendency has emerged on primordial products of natural origin. This culture has many names: cabbage salad, English, French, German, Dutch and Russian. In Russia, it is called the Grunkol, which means “loose”.

Kale cabbage is widely spread due to its ability to survive in any conditions, including in extreme cold. By the way, after him it is much tastier. To date, many new varieties of this vegetable have been developed. Most often, kale cabbage is used as an ornamental plant for decorating the backyard plot. Useful properties of many gardeners and gardeners are not known. But this vegetable with beautiful multi-colored leaves is a storehouse of useful substances.

Kale Kale

This vegetable crop with bright colored leaves has long been grown by gardeners and gardeners as a beautiful ornamental plant, but rarely eaten. And this is completely wrong. You should learn more about kale, and the myth of its inferiority as a useful food product will be shattered.

So, cabbage kale does not form a head. Instead, this vegetable has a trunk height of one and a half meters. It fastens a lot of corrugated or rugged leaves along the edges. They are distinguished by their large size and a bubbly or smooth surface. The leaves do not stick out in all directions, and hang down. They can be evenly distributed along the entire length of the trunk or grow only at the crown. Such a plant in appearance looks like a small palm tree. The leaves are green, red or purple. Sometimes it is not easy to distinguish decorative kale from a garden one, since seeds are sold for sale without specifying the species variety.

  • Cabbage kale should be consumed. It is a low-calorie diet product that strengthens the body.
  • Vegetable is rich in amino acids. According to their content, kale is not inferior to fresh meat.
  • Kale cabbage is a source of protein of plant origin. It does not matter how much it contains. Most importantly, it is absorbed more fully. Two hundred grams of this vegetable per day is enough to replenish the body with protein.
  • It contains unsaturated fatty acids, which are called antioxidants, thanks to which cabbage benefits the vessels and the heart, prevents the destruction of cells.
  • It has an alkalizing effect on the human body.
  • Helps with gout and arthritis.
  • Restores sight.

  • It has a high content of vitamins A and C, which allows it to be used for strengthening the immune system, restoring patients after operations, injuries and overloads.
  • It has a lot of useful for bones and teeth of calcium, more than whole milk.
  • Contains biologically active substances that fight cancer.

It is no secret that abnormal consumption of green vegetables leads to indigestion. Kale is no exception. Often the vegetable is not suitable for people with diseases such as dysbacteriosis, bloating, flatulence. It is not recommended to get involved in this product for diseases of the stomach and intestines.

Why do kale need to grow in your garden? Yes, because it fully compensates for the lack of nutrients in the body, it easily adapts to any climatic conditions and soil. Planting is carried out on the beds from which they have just harvested another crop, preferably of the legume family. This time falls on the end of July - the beginning of August. Seedlings are grown in a nursery, sown in rows: two grams per square meter of land. For better germination, the soil is fertilized with complex compounds. Seedlings will quickly grow, and the roots will gain strength.

Sowing of cabbage is carried out for a month and a half before the planned planting time for the place reserved for it. Rows are plotted, and the plants are planted in a staggered manner at a distance of forty to forty-five centimeters from each other and a row from the row. If the deadlines were late, you can place the cabbage thicker.

Planting a vegetable accounts for the time of the apparent deficit of moisture in the soil. To fix this, the bed is well shed water. Enough 20-30 liters per square meter of land. In dry weather, watering is carried out as needed. Since Kale cabbage is a biennial cold-resistant plant, planting can be done from early spring to the first frost. It is growing rapidly. Harves going until February. If the cabbage froze a little, it does not matter. Its leaves will get a peculiar, but very pleasant taste. Only leaves are cut, the stem remains intact. In the spring, many new leaves will appear on it, and you will harvest again.

Growing in a seedless manner

When using this method, the seeds are planted immediately in the ground. The best time for this is the end of April. To achieve better germination, the soil in the wells should be fertilized with humus or compost. The distance between the seats should be forty-five centimeters. The holes are packed in a checkerboard pattern.

When using this scheme it will be great to grow cabbage Kale. Seeds begin to germinate when the air temperature is 4-5 degrees above zero. This process can be accelerated by covering the bed with holes with black film or transparent glass.

Rassadny method of growing

With this method of growing the seeds are planted immediately on a permanent place of growth. Holes stuffed through fifteen centimeters. As soon as the seedlings appear, the film from the garden must be removed so that the seedlings do not stretch upwards. Plants are thinned, leaving the strongest. Under the cabbage is selected lit area with fertile soil. It is better if before that it was planted with legumes, solanaceae or pumpkin crops.

Before planting a bed well shed water. Moistening procedure is repeated twice: in August and in September. After each rain or artificial moistening, the soil is loosened so that the plant breathes and is saturated with oxygen, otherwise the cabbage of cabbage will slow down. Growing in the future will take a lot of trouble. Many times during the season the plant is spudding and fed with organic fertilizers, it is better not to use mineral mixtures, especially nitrogenous ones.

What can you cook?

Quite rare cabbage kale is found in the menu of respectable restaurants. Recipes for cooking from it are either long forgotten or not used due to lack of knowledge of the useful properties of the product. But this is no reason to underestimate the colorful cabbage. With its use they prepare salads, soups, main dishes, snacks. Harvested cabbage is saved with the help of cold, it is frozen, but it does not change the taste and its properties. Here are a few recipes by which you can cook very tasty and healthy dishes:

  • Salads For their preparation only leaves are used. They are finely chopped and dressed with olive oil, lemon juice or apple cider vinegar. At your discretion, you can add tomatoes, basil, parsley, green onions, dill, nuts of any kind to the salad.
  • Garnish. They are prepared in different ways. You can pour the cabbage over boiling water for a few minutes and mix it with ready mashed potatoes. This side dish is served with a meat patty. You can sprinkle cabbage leaves with vegetable oil and bake. Fried mushrooms are suitable for such a side dish.
  • Dishes on the second. It can be cabbage, stewed with smoked meat or meat. To make the dish bigger, add potatoes or beans. Very tasty and quickly cooked omelet with cabbage. To do this, the vegetable is allowed in the pan for a couple of minutes and poured with whipped eggs. Good vegetable paste with the addition of curly cabbage.
  • First meal. They are prepared in vegetable or meat broth. Delicious is obtained soup with leafy cabbage, which is put at the end of cooking.

It is interesting

Kale has many varieties, one of which is Brauncol with the highest content of amino acids. Thus, during the years of one of the world wars in Great Britain, tensions developed with beef meat. Curly kale cabbage perfectly coped with the problem, replacing the usual source of animal protein.

Appearance and varieties of kale

Kale is different from other species in the absence of a head of cabbage. The appearance of some of its varieties is so beautiful that they are successfully used for decorative purposes to decorate homestead and dacha plots, gardens and gardens.

On the basis of a wild plant, plant breeders have developed many different varieties, differing in shape and color of leaves, adaptation to survival in different climatic conditions, precocity and height. Moreover, it should be noted that initially kale had the ability to grow in cold regions and withstand even the first frost.

Now, thanks to the tremendous breeding work done, some varieties easily endure both thirty-degree heat and fifteen-degree frost.

The most common variety of kale is kale or curly kale, of which there are two varieties - red and green.

Kale red has openwork leaves of dark purple color with a purple tinge. This vegetable is very rich in antioxidants and flavonoids, anthocyanins, and in its quality is not inferior to even red grapes.

Green, in turn, has emerald-green lacy leaves, which do not lose their bright color even after winter.

Both the red and green varieties of vegetables are frost-resistant and can withstand frosts to minus fifteen degrees Celsius. Such varieties ripen approximately two and a half months after planting seedlings into the ground.

Siberian Kale and Kale Prime are also not afraid of the cold, and the first is rather successfully cultivated throughout Siberia, as well as in the Northern Urals. These varieties are quite resistant to various diseases and are good against pests.

Kale curly, in addition to the decorative properties, also has a sweet, soft taste that allows you to use it in food. Its leaves are smooth, in contrast to the lace relatives, gathered at the edges of a luxurious purple color.

The “black Tuscany” variety is distinguished by a grayish-green color and a lumpy leaf shape, while “tintoretto” is perfect for harvesting for the winter, because after freezing it turns out to be more saturated, sweet and fragrant.

Cane or reed kale wonderfully complements exotic salads and dishes. Its leaves grow on sturdy petioles and resemble celery leaves or tea leaves.

"Dino" - a fairly high grade, featuring thin and long leaves.

"Redbor" is very similar to a palm tree with maroon leaves. Often reaches a height of one and a half meters. Such a variety is absolutely not subject to frosts, it is often possible to cook it barely shaking off a layer of snow.

Variety "reflex" has a gray-green corrugated leaves and excellent taste. Differs in high productivity and average ripeness. In addition, this variety is one of the valuable ingredients in the diet and healthy nutrition.

Valuable composition and beneficial properties of the product

The beneficial properties of this amazing plant are due to its rich vitamin and mineral composition.

This vegetable is a powerful source of vitamin A and ascorbic acid. It also contains B vitamins, a fair amount of vitamin K, vitamins E and PP.

The mineral complex is represented by magnesium, calcium, potassium, copper, iron, phosphorus, zinc, sodium, selenium and manganese. There is more calcium in cabbage kale than in milk. At the same time it is much better absorbed due to the lack of casein.

There are in it such useful substances as zeaxanthin and lutein, which protect the eyes from ultraviolet radiation, and there is also indole-3-carbinol, which prevents the formation and growth of cancer cells.

Contained in this vegetable and sulforaphane, also has anti-cancer properties, plus also an antibacterial effect. There is a large amount of easily digestible plant protein in the plant, which contains most of the essential and non-essential amino acids. It is also rich in omega-3 fatty acids.

The beneficial properties of the plant include:

  • indispensable in vegan and vegetarian cuisine, as it is a complete replacement for meat dishes,
  • useful in diet and healthy nutrition,
  • normalization of the digestive tract organs, especially after protein diets,
  • restore and improve vision
  • reducing the amount of "bad" cholesterol,
  • affects blood clotting,
  • has antitumor effects.

This vegetable contains a decent amount of plant fiber, which has a beneficial effect on the work of the gastrointestinal tract, prevents constipation and improves digestion. In addition, it contains substances that promote detoxification of the body at the cellular level, which significantly improves kidney function and hepatic function.

Under the influence of iron, also contained in the leaf cabbage, the processes of synthesis of vital hormones: serotonin, dopamine and noradrenaline. Also, this mineral raises the level of hemoglobin in the blood, which improves the access of active oxygen to all internal organs.

This plant has a positive effect on the immune system of the body, increases its natural protection. This is due to the content of beneficial antioxidants. The constant and systematic use of such a green vegetable contributes to the synthesis of white blood cells, which prevent the ingestion of various types of bacteria and viruses. And sulforaphane and ascorbic acid protect it from the effects of free radicals and harmful environmental factors.

The extremely high values ​​of calcium and vitamin K in this vegetable are just a panacea for the skeletal system. These substances actively strengthen the bones and prevent the loss of bone mass. Calcium without vitamin K is ineffective, since it is this vitamin that promotes its absorption in the bones, as well as its removal from the tissues of the body, thereby preventing the development of calcification. He also acts as a converter of proteins of the bone matrix and significantly reduces the output of calcium in the urine.

B vitamins together with homocysteine ​​prevent bone fragility, which significantly reduces the possibility of fracture. And omega fatty acids have a positive effect on the joints: lubricating them and returning them flexibility.

Carotenoids, vitamin A, lutein and zeaxanthin are natural sources of eye protection from exposure to ultraviolet radiation. Excessive beta-carotene levels prevent the onset of cataracts in the elderly and prevent age-related macular degeneration.

Also, vitamin A increases the production of visual pigment - rhodopsin, which contributes to the accumulation and storage of vitamins in the retina, and zeaxanthin has the ability to be absorbed into it, which significantly improves eyesight. Vitamin K has a beneficial effect on blood circulation and blood formation, thereby effectively reducing inflammation.

Manganese, which is present in cabbage cabbage, normalizes the level of glucose in the blood plasma, so this vegetable is simply indispensable for diabetes. Moreover, the high content of plant fiber contributes to the normalization of lipid balance, reduction of sugar, as well as the correction of insulin levels in the body.

With the emergence of oxidative stress, as well as peripheral and autonomic neuropathy in diabetics, alpha lipoic acid, an antioxidant that is part of the kale, helps to cope.

Kale cabbage has absolutely no fat content and contains about eighty percent of water, which for a long time retains a feeling of fullness in the stomach. Vitamin C significantly accelerates metabolic processes, which leads to effective weight loss. In addition, getting rid of extra pounds leads to a decrease in blood sugar and prevents the occurrence of diabetes.

Green leafy cabbage contains chlorophyll, which helps block the carcinogenic effects of heterocyclic amines, which is the prevention of the occurrence of malignant tumors. In addition, the composition of feces has indole-3-carbinol, which reduces the growth of cancer cells and prevents the occurrence of cancer.

This vegetable has the ability to reduce the risk of heart disease, and potassium helps to normalize blood pressure and heart rate.

Все тот же витамин К является профилактикой таких заболеваний, как болезнь Паркинсона и Альцгеймера, за счет позитивного воздействия на нейроны головного мозга. А омега жирные кислоты препятствуют повреждению мозговых клеток, вследствие повышенного содержания сахара.

Противопоказания и вред капусты кале

Какой бы это ни был замечательный продукт, у него тоже имеются запреты на употребление. Не рекомендуется кушать капусту тем людям, которые страдают мочекаменной и желчнокаменной болезнью, так как в этом овоще содержатся оксалаты. Повышенное содержание в овощах витамина К значительно затруднит разжижение крови.

Употребление листовой капусты иногда является источником проблем с желудком и кишечником, и может вызвать метеоризм, диарею, спазмы живота.

The detoxification properties of the juice product often lead to severe weakness.

Cultivation and use in cooking

Growing cabbage kale process is not time consuming and even a non-professional can do it.

For this you need:

  1. Sow the seeds in the soil, obtained by mixing the earth, sand and peat, and germinate before germination. Thin out seedlings and plant in open ground until it reaches 80 days of age.
  2. The plant needs watering, hilling, loosening and fertilizer. If necessary, they are treated for pests.
  3. Leaves that can be eaten grow after about a month and a half and can be cut without fear, as new ones will grow in their place.
  4. Kale cabbage is frost-resistant and it can not be removed for the winter. It is enough to leave the roots in the ground, and next year there will be a harvest again.

Each country has its own recipes for this healthy vegetable. In Germany, for example, it is often put in a stew potato and added to bacon, used as a seasoning for dishes from beef and pork.

However, it is most useful fresh as heat treatment loses many of its valuable properties.

It is used to cook various salads, since the cabbage goes well with vegetables: tomatoes, garlic, basil and green onions. The best dressing for such a salad is flaxseed, olive or pumpkin oil.

In a healthy diet, it is used to make smoothies and green vegetable juices. It can be frozen for the winter, and the coarse leaves are salted and pickled. Also from cabbage kale prepare delicious chips and lasagna.

It is possible to store such cabbage within two weeks in the refrigerator in a vacuum package or the plastic container. When choosing it in the store, pay attention to the fact that the leaves are not wilted and wrinkled, and also do not contain bloom or any blotches.

Salad with kale and white beans

To prepare such a diet salad will need:

  • cabbage kale - 500 grams,
  • canned white beans - 1 can,
  • red onion - 1 piece,
  • cherry tomatoes - 200 grams,
  • Red Bulgarian pepper - 1 piece,
  • olive oil,
  • balsamic vinegar,
  • sea ​​salt.

Beans are separated from the liquid. Vegetables cut in any way, and tear the cabbage with your hands and mix everything with the beans. Prepare the sauce from the oil, vinegar and spices and fill them with the salad.

Kale chips

For cooking will need:

Heat the oven to 180 degrees, then reduce the temperature to one hundred. Break the cabbage and send it to a parchment-laid pan. Pepper it, salt and then sprinkle with oil. Send the baking tray to the heated oven and dry until ready, without completely closing the door.


Kale leafy cabbage is a very valuable, healthy and beautiful product. It has long been used for ornamental and fodder purposes, but now it is gradually regaining its place in cooking and dietetics. Its valuable composition makes kale almost a panacea for many diseases, and excellent taste qualities are successfully used in cuisines of various countries. But do not forget that there are contraindications to the use of this product, so it will not be superfluous to consult with your doctor before taking it.

Colorful curly

Kale cabbage in its appearance hardly resembles cabbage we are used to, which always twists into a tight neat head. Kale, contrary to the generally accepted opinion, is more like leaves of lettuce, strongly curled and sometimes even colored, so it is very difficult to confuse it with something else.

It is believed that it was she who became the ancestor of all cabbage plants known to us, experts say that it is close to wild cabbage in its properties. Surprisingly, this useful lacy beauty has not yet acquired its own homeland: in each country it is believed that Kale was brought from abroad, and therefore it is often not called French, Russian, German or even English.

In our country, it is often called "Brunkol" or "Grunkol", but on the dining tables and shelves, Kale supermarkets rarely appear. Despite many years of unpopularity, this product is gradually acquiring its fans, whose circle is constantly increasing.

And this is absolutely true, you should not underestimate Kale, because in favorable conditions it can grow up to 2 meters in height, and the list of its useful properties really makes you wonder.

In addition, it is able to survive even in the most severe conditions, and after severe frosts it is only strengthened and enriched, it becomes even tastier and healthier. In fact, in terms of nutrients, kale is unrivaled among any other leafy vegetables.

Beneficial features

One of the distinguishing features of this cabbage is its percentage of amino acids - in this it is almost as good as meat!

It consists of all the necessary amino acids, and 9 of them are essential, which are necessary for the formation of proteins in the body.

It is worth noting that it is much easier to extract amino acids from cabbage than from meat, besides, a potentially smaller amount of cabbage is needed to fill the body with protein, which is why it is so useful for people who prefer a vegetarian way of eating, as well as those who follow all sorts of diets.

In addition, kale contains a considerable amount of beneficial omega-3 and omega-6, which makes it very useful for people suffering from diseases of the cardiovascular system. It is also rich in vitamins A and C, which have a powerful anti-aging function, are very useful in various restorative processes, after injuries and surgeries, as well as to normalize the body’s immune system.

In addition to vitamins, Brunkol boasts a rich mineral composition: first of all it is calcium, the content of which is even higher here than in whole milk, and it is better absorbed! It also contains a record amount of magnesium, as well as glucoraphanin, which has a powerful antibacterial and anticarcinogenic property.

Who is good for cabbage?

  • Anyone who has any vision problems, as well as those who seek to keep it intact, as long as possible.
  • To fill the body with a lack of protein, in particular, this refers to vegetarian food.
  • As a low-calorie and tonic product.
  • To normalize the activity of the body after protein diets, because kale is one of those vegetables, which contains a huge amount of fiber, besides, it is much easier to assimilate than ordinary cabbage or broccoli.
  • For the prevention of cancer, this leaf type of cabbage, today, is considered one of the most promising vegetables to address this issue in the future.

Kale in cooking

Useful properties - this, of course, is good, but what to cook from such an unusual and rather rare vegetable? Indeed, there are few recipes for this, however, it is quite suitable for creating tasty and very appetizing dishes. In different cuisines of the world, this cabbage is cooked in different ways.

For example, in German cuisine it is often used as a shading addition to bacon and stewed potatoes. We have cabbage kale, most often, cut into small leaves (this is the way the maximum amount of sulforaphane is formed - a remedy for many diseases), and then fresh salads are made from it.

For example, lacy kale blends perfectly with green onions, walnuts, celery leaves or basil, for spicing up you can add a little crushed garlic. Olive oil, apple or balsamic vinegar is perfect as a dressing, and low-fat sour cream goes well with kale leaves.

Brunkol will be a good addition to smoked meats and other meats, and stewed kale goes well with boiled potatoes, nutmeg and fried onions.

We are engaged in breeding

Due to the fact that such a healthy and tasty plant is not so easy to find on sale, many amateur gardeners think about how to grow such a miracle of nature? There is nothing complicated about this: the seeds of the feces are sown directly into the soil in the middle of spring, the temperature for germination is 4 ° -6 ° heat.

The beds must first be fertilized, it is desirable to use complex fertilizers and humus. Between the rows there should be about 50 cm of free space, between plants - 45 cm, it is better to cover the planted seeds with glass or film, something like a small greenhouse. Within 5-6 days the first shoots should appear, after which the plants are released from the covering material.

The most valuable player in the team "superfoods"

Kale is a member of the cruciferous family and is therefore associated with green leafy ones like spinach and arugula. In the same family are turnips, rutabaga, radishes and, of course, all existing types of cabbage, which are extremely useful for the human body. 1 cup of chopped cabbage Kale contains:

  • 36 calories
  • 2 g of protein
  • 0% fat
  • 0% sugar
  • 9 essential amino acids
  • 6.5 daily intake of vitamin K,
  • 2 daily intake of vitamin A,
  • almost 1.5 daily intake of vitamin C.

Therefore, those who want to lose weight should pay special attention to cabbage Kale. After all, it saturates, almost without giving calories. For vegetarians, it can be a healthy alternative to meat, especially since vegetable protein is much easier to digest.


They are molecules that prevent the effects of oxidation of other molecules, resulting in damage or cell death. If the body has enough antioxidants, then the cells are maintained in a healthy state. Antioxidants are incredibly important to get rid of free radicals, leading to premature aging and diseases such as cancer.

As you might have guessed, by the amount of antioxidants, Kale is on top, as it contains these amazing components. Include this cabbage in your diet and protect your health!

Vitamins to protect the eyes from degeneration

Vitamin A is highly valued for its ability to positively influence the condition of the eyes, to affect night vision. Cabbage Kale simply abounds in this vitamin. In addition to it, cabbage contains lutein and zeaxanthin (pigments of the carotenoid group contained in the retina, which perform protective and restorative, antioxidant functions, preventing oxidative damage to cells).

In the body, they are not synthesized, so they should come from the outside with food, about 12 mg per day. A serving of cabbage Kale contains 11 mg of lutein and zakoxantin. If the body gets enough of them, then the eyes will be protected from cataracts and age-related macular degeneration. Do not these beneficial properties of Kale cabbage deserve that people include it in their meals every day?

Vitamin C - healthy skin and immunity

As already mentioned, a cup of cabbage contains 134% of the daily intake of vitamin C, more than an orange (113%). The benefits of vitamin C have been praised for many years:

  1. it helps repair cells
  2. stimulates skin renewal
  3. increases collagen content.

Also, studies have shown that vitamin C can play the role of a natural sunscreen, and a lack of ascorbic acid weakens the immune system.

In addition, kale cabbage contains zero sugar. So, it is really healthier than a glass of orange juice.

Vitamin K for bone health and cell growth

Vitamin K is involved in bone metabolism and metabolism in the connective tissue, is responsible for blood clotting. Raw Kale cabbage contains an unrealistic amount of vitamin K (684% of the daily requirement), and when it is cooked, its content rises to 1180%.

Vitamin K is very important because it protects against deposits on the walls of arterial vessels. However, after a stroke or while taking blood thinners, you should consult with your doctor before using cabbage, because it helps to increase blood clotting, and this may interfere with therapy.

Copper as a component of healthy nutrition

Copper activates cytochrome c-oxidase, an enzyme that causes our cells to take nutrients from food and use them as energy. Copper also plays an important role in tissue health, maintaining the strength and strength of blood vessels and bones. The use of one plate of cabbage Kale will provide the body with the daily rate of copper.

Magnesium for the health of the nervous system

Magnesium is involved in the reactions that supply energy to the cells of the body, is necessary at all stages of protein synthesis, is involved in the maintenance of the heart muscle and nervous system. It helps relieve stress, promotes digestion and regulates calcium levels.

As a rule, food rich in magnesium contains phytin, which makes it difficult to assimilate. The only source of magnesium available is green vegetables. Therefore, among the beneficial properties of Kale cabbage, it should be noted easy absorption of magnesium.

Calcium is more affordable than milk.

Each gram of cabbage contains 1.34 mg of calcium, while its milk contains only 1.12 mg. Although these numbers may seem about the same, it’s important here that cabbage does not contain casein (milk protein), which adult organisms often digest with difficulty. Therefore, many only cabbage Kale will help to strengthen the bones and prevent bone loss.

High Omega-3

Kale cabbage is an excellent source of alphalinoleic acid, omega-3 acids, which is important for the brain, and also reduces the risk of type II diabetes and improves heart health. This is one of the few products in which omega-3 is more than omega-6, this ratio suppresses inflammatory processes. These beneficial properties of Kale cabbage should always be used to improve and maintain tone in all organ systems.

Cleansing the body

Dietary fiber, which is a lot in cabbage Kale, the body is almost not digested. They are partially split in the intestine and have a positive effect on its motility. At the same time on the way to the exit, they take with them a lot of unnecessary body substances, help to remove toxins and slags. In addition, dietary fiber regulates glucose in the blood.

Kale for cancer prevention

Cabbage Kale, like all cruciferous vegetables, contains phytonutrients (glucosinolates) involved in the neutralization of toxic compounds in the liver, helping to block the growth and repair damaged cells. According to reports, phytonutrients can

  • protect DNA from damage,
  • deactivate carcinogens and promote their introduction from the body,
  • act as antiviral and antibacterial agents,
  • delay the formation of blood vessels in the tumor and the migration of tumor cells (inhibit metastasis).

So, the list of 12 reasons to include Kale cabbage in your diet is over. It would seem that you need to give her a chance, because it really is a "superfood". But wait a bit.

Useful tips:

  1. When buying Kale cabbage, you need to pay attention to the bright green of the leaves and strong stems, as this suggests, the culture has reached its peak of maturity.
  2. At home, Kale loves to be in the coldest parts of the refrigerator in a free plastic bag.
  3. You can make a vegetable cocktail from it by successfully replacing spinach in it with cabbage.
  4. It will be great if you add it at the end of cooking to the soup, in a few minutes the leaves will soften, but the taste and benefits of Kale cabbage will remain.
  5. Very easy to make cabbage chips. To do this, wash and dry the cabbage, cover the baking sheet with parchment, cut the leaves by the size of chips and mix in a bowl with a small amount of olive oil and a pinch of salt. Pour into a single layer on a baking sheet and place in a strongly heated oven for 10-15 minutes, keep there until the edges of the leaves begin to turn brown. It is better not to leave the oven, because everything can happen very quickly. These chips are perfect for a snack during the day.


No matter how valuable a vegetable is, it must be borne in mind that it may not be useful for everyone. Therefore, let us consider the harm of kale cabbage. Contraindications for its use is increased blood clotting. It is also undesirable to include it in the diet of people who have had a heart attack, stroke, acute thrombosis in the recent past without consulting the doctor.

You can not lean on Calais and women in an interesting position, of course, if the doctor does not recommend the reverse. Do not add it and people suffering from deep vein thrombosis, thrombophlebitis, hemorrhoids or varicose veins.

Another contraindication may be the presence of urolithiasis or gallstone disease. Unfortunately, cabbage Kale contains, like spinach, a large number of trace elements that contribute to the formation of oxalate stones. Also, do not overdo people with gout.

Well, here, in general, that's all. The benefits and harm of Kale cabbage are known to you. Check with your doctor and, if there are no contraindications, include it in the diet. Let the beneficial properties of Kale cabbage come to your aid and give you a long and healthy life.

Proteins and fats

  1. This cabbage contains a large amount of protein. It consists of all the essential amino acids (there are 9) and 18 essential amino acids. Блюдами из Кале вполне можно заменить мясо на столе, к тому же растительные белки легче и быстрее усваиваются, чем животные и дают намного больше пользы и энергии организму.
  2. В капусте Кале содежится незаменимая жирная кислота Омега – 3. Она необходима нашему организму, но сам он её не вырабатывает. Вот такие удивительные листья бывают у капусты Кале!

Минеральные вещества

Конечно, их количество в какой-то степени зависит от почвы и условий, где растёт капуста. Но основные составляющие не меняются.

  1. Кальций. Его больше, чем в молоке. И намного легче усваивается, так как не отяжелён казеином. В капусте Кале кальций находится в легкоусвояемой форме.
  2. Магний. Кале очень богата магнием, как и все зелёные продукты.
  3. В капусте Кале нашли элемент сульфоран, который является лекарством от многих болезней, обладает антибактериальным эффектом.
  4. Indole-3-carbinol, stopping the growth of cancer cells.
  5. And also potassium, phosphorus, sodium, iron, zinc, selenium, copper - and all this in one cabbage!

Recent biomedical studies say Calais is useful in the treatment of cancer, eye diseases (especially glaucoma), and various chemical poisonings. It is a source for improving immunity, helps to reduce harmful cholesterol in the blood, improves the functioning of the stomach, and can be used in clinical nutrition as a fortifying agent.

Cooking Kale Cabbage

In the food using young leaves. The most valuable dish will be a salad of fresh young leaves. Cabbage leaves are well combined with onions, tomatoes, dill, parsley. You can add boiled eggs and season with olive oil. Or sour cream, as you like.

Kale leaves are also tasty in stewed and fried. In general, everything that can be cooked from ordinary cabbage is also appropriate from kale. In this case, the dish will be much more useful.

Growing Cale Wild Cabbage

Growing it is similar to other cabbages.

Varieties are not very many, but there is something to choose from. Choose the right one for your conditions.

  • Red Kale - the name says, the leaves are twisted, red.
  • Siberian Calais - hardy variety, withstands low temperatures, is not afraid of pests.
  • Curly Kale - leaves are curly, wrinkled, sweet and soft.
  • Premier Calais - it is frost-resistant, quickly grows.
  • Dino cale - tall, thin leaves.
  • Cane Kale - powerful stalks, can grow up to two meters.

Grade "Red Kale"

Usually Kale matures in 70-90 days after germination, therefore it is not necessary to grow seedlings at home, you can sow directly into the ground under the film. Sowing is carried out in April, the temperature for seed germination is + 5 + 6◦С.

And in late May, grown plants can be seated on a permanent place.

The place is preferably sunny, on an elevation. To not stagnate water and cold air. Grunkol loves friable soils with humus and ash, non-acidic.

Planted plants at a distance of 40 cm from each other. With good care, the bushes from the leaves can grow more than a meter in height.

The main care is watering and loosening the land. Like any cabbage, it is advisable to spud it several times over the summer.

Leaves can be cut all summer, new ones grow in place of old ones. The leaves are kept in the refrigerator for about a week, but it is better to freeze them for storage, the taste of the cabbage only improves.

If you leave a few bushes to winter, then in the spring the cabbage will grow back and will please the early harvest.

This beauty is also Kale cabbage!

Here is such an unusual cabbage Kale, wholesome and tasty. It is simply necessary to grow it in every garden!

I suggest reading other interesting articles:

Feb 25, 2015 | 22:52

I did not try Kale cabbage, and did not even know about it. Now I will definitely try, probably it is for sale.

Feb 26, 2015 | 21:59

I tried to find it in the Seeds stores, we don’t have it in Samara, we need to search online stores.

Feb 27, 2015 | 11:13

Here's an online store - seeds from Holland, they have Kale cabbage. fin-cemena.ru/product/kapusta-kale-kruzhevnica/

Aug 11, 2015 | 22:04

thank ! I ordered - I got it - I planted it - I eat it with pleasure (though I’ve been looking for this site for a long time, to say thanks :)))

Aug 12, 2015 | 18:48

Glad that helped find this interesting cabbage!
Eat to health

Jul 6, 2016 | 04:00

Here in this store I ordered, already growing)) Very unusual and beautiful goodroot.ru/vegetables/cabbage

Jul 6, 2016 | 16:11

Feb 27, 2015 | 21:51

I have never heard of such a useful and beautiful cabbage. Thanks for the interesting information.

Feb 28, 2015 | 4:10

I’m ready to argue a bit with you, Sophia, that proteins from plant foods are better absorbed than from animal foods (in my opinion, just the opposite). And so that all the vitamins from Kale cabbage are fully digested, it must be eaten fresh and always with animal fats, for example, with sour cream.

Feb 28, 2015 | 18:26

Olga, in order to digest protein from meat, the body spends a lot of energy and receives little. Not all animal proteins are digested. For a very long time they lie then in the intestines and rot. Therefore, after the meat food you want to lie down, but rather sleep. It takes energy from our body.
A salad of Calais can be made with olive oil, and sour cream, to which taste.

Sep 21, 2016 | 21:11

Absolutely agree with you. Proteins can be, and it is even preferable to get from plant foods - these are nuts and greens and legumes, beets, etc., than loading your body with corpse products.
I have nothing against meat — the taste and color as they say, all the markers are different. Let everyone think for themselves and make a choice.

Sep 22, 2016 | 07:04

Hello, Elena! Glad that you are thoughtful about your health and nutrition))))

Dec 4, 2016 | 23:18

We eat at the end of summer salads and how to prepare it for the winter? Freeze or dry?

Feb 28, 2015 | 18:09

Such curly, curly, how to wash? If grown in a greenhouse and hydroponically, then there is no problem. And in the garden? Oh, you will have to rinse, as you have to soak the laundry on the river, and then in vinegar.

Mar 2, 2015 | 09:01

This is for sure - you will have to wash it from the heart. But it is worth it.

Mar 7, 2015 | 19:54

I, probably, such with a hairdress, I will not dare to grow up.

Mar 1, 2015 | 15:36

And what does it taste like? Like ordinary cabbage or some other?

Mar 2, 2015 | 08:40

It is sweeter than ordinary cabbage.

Mar 3, 2015 | 2:10 pm

Well, an unusual cabbage Like my mother always buy seeds in the spring, but I have not seen such a beautiful woman, this spring I will look more objectively)))
I also wanted to ask about the taste - is it closer to ordinary or Peking taste? For some reason it seems that it should remind Peking.

Mar 3, 2015 | 14:54

She usually with decorative together sold as a flower! Beijing is tender, and kale is more like a kohlrabi. Sweet, juicy.

Mar 4, 2015 | 06:30

This is really amazing cabbage! Dovinka straight! It is a pity that we do not have such cabbage on sale. To grow it not for everyone according to his abilities. But everyone would like to try, given this utility. Let's try to grow. Thank!

Mar 8, 2015 | 15:41

Seeds can be found in online stores. I passed my garden shops, no seeds either.

Mar 8, 2015 | 12:47

It is strange that our people have not yet understood the beauty of cabbage cabbage: it is easy to grow, the health benefits are invaluable, and salads and appetizers with it acquire a unique taste. People need to bring such important information!

Mar 8, 2015 | 15:48

Yes, Hope. very few people know about such cabbage. She is still a wonder or grows as decorative.

Mar 18, 2015 | 02:06

Regarding the absence of Kale cabbage seeds. Most often it is sold under the name "decorative cabbage" or "kale". The color of the leaves can be like that of white leaves, it can be purple or silver. The most famous variety, perhaps, is the Lark Language ( apparently because
"Curly" trills).
About washing. I don’t think that it’s harder to wash cauliflower. Leaves close to the ground are only in seedlings or young plants (they can be sprinkled with sifted ash from leaf-eating pests, cruciferous fleas or slugs), the lower leaves are not used for food. gently handle garden tools and do not shake the ground on plants, do not shake rugs near them, then there will be no dirt. Sometimes there may be slugs in the leaves, but in cauliflower heads there are much more of them. need) leaves then you are going to eat is easy to inspect the underside.
Agricultural technology is no different from all cruciferous agricultural machinery. Soil is neutral or slightly alkaline, it is damaged by acidic soil. For deoxidation, use ash-branches, leaves, tops, wood, but in no case ash from household garbage, plywood, chipboard, newspapers, logs. Such ash contains many harmful substances. I would recommend on slightly alkaline, neutral and weakly acidic soils to bring a glass of ash under each plant and well soak the soil with humus or compost. When feeding we must infusion of mullein or weed infusions (“green” m ”fertilizer) with the addition of a matchbox of complex fertilizer on an infusion bucket. The location is sunny. The distance between plants, depending on the variety, is 50-80 cm, therefore it is better to plant the plants not among the beds, but along the lines along the sun paths, among flowers (just one family with them) or separate curtains for 3-5 plants. Thus, you will not need to allocate a separate area. Harvest not at once, but repeatedly cutting off the lower leaves. In the fall, the plants take on the appearance (especially tall varieties) of small palm trees. AT High bare trunk and a bunch of leaves at the top. Depending on the weather, the harvest can be harvested all autumn (in the Moscow region, sometimes in December). Try planting, suddenly like it. It is very simple, "like a puppy barking."

Mar 18, 2015 | 02:27

I ASK FOR ACCEPTANCE. A small clarification. Herbal infusion is first diluted with water, a liter or one and a half of infusion and boxes of complex fertilizer are poured into a bucket of water.

Mar 18, 2015 | 07:27

Sergey, quite right. Any infusion, although the mullein, even though the grass is added to the water during watering. I usually add a liter to a 10-liter bucket. When the infusion of chicken droppings 0.5 liters per bucket. And I do not add complex fertilizers, only bio and organic. Let it not be gorgeous harvests, I am for healthy vegetables for my family.

May 14, 2015 | 16:51

An interesting variety of cabbage, thanks for the useful article. as they say "live and learn" ...

May 14, 2015 | 18:29

Please Sergey! Yes, for me, this cabbage was also a discovery!

Jan 12, 2017 | 00:36

And how will it grow on the Crimea's Crimea? Summer is very hot with us.

Jan 12, 2017 | 12:08

Most likely from the heat quickly bloom. This is how it was with broccoli this year. The summer was unusually hot and broccoli, not having had time to grow to form a head of flowers, began to bloom. If there is a place in the shade, cool - try, or in early spring, while it is cool, plant.

Aug 11, 2015 | 22:10

I will repeat Sofya’s link to the online store for Dutch cabbage seeds Kale (by the way, I bought there many more Dutch seeds) here fin-cemena.ru/product/kapusta-kale-kruzhevnica/
Good luck to all !

Sep 4, 2015 | 11:57

I have not even heard of such cabbage, I must try to plant it next year.

Mar 25, 2016 | 17:27

Cabbage kale. I will sell. The most useful product in the world is cabbage kale. In Russia, it is difficult to get it. I bring this cabbage from Europe. I myself am in Moscow. The cost of 1 package (100 grams) 200 rubles. For all questions in PM. Or by phone +79164960646

Jan 21, 2017 | 14:49

What kind of nonsense? It is sold in Metro hypermarkets. Well, it's very hard to get it.

Jan 21, 2017 | 16:24

Maybe already for sale. We have a small town - they do not want to bring, there is no demand.

May 26, 2016 | 21:51

I live in America, and I assure you that this cabbage is not called “Russian”. It's just Kale (keyl) and that's it.
Secondly, you did not write that cabbage contains a large amount of oxalic acid, which makes it dangerous for people with kidney disease and urolithiasis. They simply can not use it!

All-such be careful - you are not a doctor, you get information from where it is not clear, but nevertheless you give people advice as a panacea for all ills. Very irresponsible!

May 26, 2016 | 22:09

Hello, Lana! You are right - I am not a doctor. I do not give treatment tips or any specific recipes. This information was interesting to me and I share it with readers. Thanks for the additions and information about contraindications.

Possible harm

Despite the benefits of using kale cabbage, one should be extremely careful with this product to those who have a history of stomach and intestinal diseases - gastritis, peptic ulcer, chronic diarrhea, flatulence, and dysbacteriosis. The fact is that after all kale is a cabbage, which can provoke an aggravation of the listed pathologies.

The negative impact of the product in question was also noted on the thyroid gland - if a person has chronic diseases of this organ of the endocrine system, then it is better to consult with your doctor about the feasibility of introducing kale cabbage into the diet.

Interesting facts about kale cabbage

This type of cabbage is frost-resistant - you can grow the most valuable vegetable in your backyard in almost any region of residence (the Far North and the Arctic are not taken into account). It can withstand temperatures down to -15 degrees, so it is not necessary to completely remove it from the site in the fall — leaving roots in the ground for the winter, you will receive a fresh harvest of cabbage in early spring.

Red cabbage kale looks very beautiful - its leaves do not differ in elasticity, they will not crunch, but their appearance and juicy-sweetish taste will transform any dish for the better.

In general, there are three main types of product in question.:

  • climbing variety - it is often planted as flowers for decorating front gardens and flower beds,
  • petiolate variety - in a way it resembles celery in some sense,
  • Dino variety - this cabbage will have thick and fairly long leaves.

To eat a really useful product, you need to know the rules for its selection and storage:

  1. Kale cabbage should not be withered, and its colors - dull. This means that the vegetable has lain on the counter for too long and, naturally, has already lost most of its beneficial properties.
  2. Despite some “tousledness” in appearance, the product in question must be resilient to the touch and crunch / creak somewhat when compressed.
  3. Store cabbage kale fresh can be no more than 5 days in the refrigerator, closed container. Cabbage kale does not freeze and do not use for preservation!

Nutritionists recommend eating fresh cabbage of the considered variety, but in cooking it is successfully used for making omelets and casseroles, salads with meat and eggs, and complex side dishes. According to research data after heat treatment, cabbage cabbage loses about 60% of its beneficial properties, although its savory taste remains unchanged.

Kale cabbage is considered a wonder in the shops and on the tables of most people, some cannot even understand and accept its original taste. But the fact that the benefits of this vegetable will bring a lot to health is well known to scientists and doctors, so it is worthwhile to introduce it into the diet of each person.

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Cabbage Kale - History and Properties

Kale cabbage, which our gardeners most often call “curly”, has been known since the Middle Ages (and, by the way, it was very popular then). Curly cabbage was brought to server America only in the 19th century, where it was grown for animal feed for a long time, and it was only in the 90s that nutritionists began talking and writing about its properties. Well, 20 years later, this vegetable has become the holy grail of diet, you can hardly find at least one wellness blog, which has no recipes with kale cabbage.

If we talk about the benefits of this strange vegetable, then we can formulate them like this: cabbage kale healthier spinach (imagine, there is something more useful than spinach!) Mainly due to the fact that it contains a lot of amino acids that put it on a par with meat in terms of protein content (200 g of this cabbage contains the daily rate of protein for an adult woman). Well, also due to the content of calcium (which is in pure weight% more than in milk) and vitamin K, in terms of which kale is generally a champion.

In addition, curly cabbage is very low-calorie (and at the same time nutritious, thanks to protein), contains a lot of fiber (improves digestion) and is rich in antioxidants (binds and removes free radicals from the body). Therefore, it is often included in the most popular detox programs.

In general, not a vegetable, but some treasure!

What to do with kale cabbage?

There are many different ways to use this cabbage - it is added to smoothies, salads, omelets, pies and pizzas are made with it, or simply fried (for example, with sesame oil, garlic and sesame seeds) and served as a healthy side dish. In its raw form, the leaves of the feces are very hard, and I, for example, don't like it in a smoothie - rough pieces annoy me. Therefore, I stick to the most popular technique: before adding kale to a smoothie or salad, I add it a little bit in a double boiler or marina in sauce and leave it for a while to make it softer.

Marinated cabbage kale, by the way, is very tasty. In general, it has such an elastic texture that it perfectly maintains an alliance with any salad dressing, even the most aggressive (unlike classic greens, it does not turn into sad tatters, so salads with kale can be stored for several days).

The easiest and quickest way to put kale into the business is to clear the leaves from the stalks, cut them into strips, pour over the vinaigrette (olive oil sauce, balsamic and Dijon mustard), slightly “crush” the cabbage with hands, so that it will let the juice and absorb the sauce, leave for 5 minutes and then add other vegetables to it, nuts or whatever else you are going to add to your salad.

Morning Omelet Cupcakes with Kale Cabbage

I love this recipe for simplicity and versatility, and Kale among the ingredients soothes my dietary conscience. I usually make these cupcakes on a Saturday morning and put everything I need to eat. The idea is ingenious and simple: the shape for cupcakes allows you to make small portioned omelets that go great as a family breakfast. You can put mushrooms, vegetables, sausages or sausages, leftover meat into an omelette. In general, everything that is in the refrigerator.

The proportions do not give, as this is one of those recipes that are made by eye. На форму для 6 капкейков нужно взять 6 яиц (по яйцу на каждый). К ним я добавляю ½ стакана молока и взбиваю смесь венчиком (чуть-чуть, до однородности), но молоко опционально, можно и без него, если вы любите более плотные омлеты.

На сковородке обжарить лук, добавить к нему нарезанные ломтиками грибы, овощи (красный перец, помидор, нарезанный кубиками кабачок), обжарить до мягкости, затем добавить нарезанные ломтиками листья капусты кале.

Все потушить чуть-чуть до мягкости овощей, раздавить чеснок для аромата, разложить по формам для капкейков (предварительно смазанных маслом) и залить яичной смесью. Bake in the oven at 180 degrees for 18-20 minutes (until the omelette is baked inside). Serve with green salad.

Pizza and pasta with kale cabbage pesto

Another way to add this vegetable to your diet is to make pesto sauce with it, which you then add to your pizzas and pasta.

Photo: cookieandkate.com

  • 1 purchase pizza dough
  • 150 g mozzarella or soft cheese (for example, Adyghe)
  • 1 cup kale leaves cut into strips
  • 1 tablespoon olive oil
  • 3 cups sliced ​​kale leaves
  • ¾ glasses of pecans or walnuts
  • 2 tablespoons lemon juice
  • 2 cloves of garlic
  • ¾ st spoon of coarse sea salt
  • ground pepper to taste
  • ½ cup olive oil
  • 2-3 slices of parmesan (optional)

Put the oven on to warm up to 220 degrees, if you use a stone for pizza, then as soon as the oven warms up, put the stone on an average level for 10 minutes. If not, just put the baking sheet in the oven to warm for 3-5 minutes before you are ready to put the pizza in the oven.

Photo: cookieandkate.com

While the oven is heating up, make pesto: first grind nuts with kale leaves in a blender, add all the other ingredients and grind them carefully.

Roll out the pizza dough. Spread evenly pesto. Pour cabbage leaves with olive oil in a separate bowl, add a pinch of salt, slightly knead it with your hands so that the oil and salt are evenly distributed. Put the cabbage on pesto, sprinkle with grated mozzarella on top.

Photo: cookieandkate.com

Put the pizza in the oven for 10-12 minutes (see dough instructions). Ready pizza serve immediately.