New vegetables bring variety to the menu and cause a sensation among food bloggers and in social media. Kalette, a cross between Brussels sprouts and kale, is one such trending breed that’s been hailed as a superfood. We’ll clarify what’s inside.
Origin and ingredients of Kalette
Kalette are delicate cabbage rosettes that cut a pretty figure on the plate thanks to their shape and green-violet colour. The new vegetable was invented by British breeders who crossed kale and Brussels sprouts to form a tall plant on which small cabbage florets sprout from the leaf axils. In terms of nutrients, Kalette scores with values similar to those of the “parent plants”. The vegetables are rich in vitamins C and K and contain vitamins A and B6. With around 50 calories per 100 grams, the vegetables are not low in energy, but they are not fattening either. The mild taste is also popular with people who don’t usually like cabbage.
This is how you can prepare the cabbage vegetables
Kalette can be used in many dishes. You can prepare and boil or steam the cabbage florets like classic kale. The cooking time is only a few minutes. If you blanch kalette, the vegetables remain crisp and their beautiful color is preserved. You can also fry the rosettes briefly or enjoy them raw as a kalette salad. They are suitable as an ingredient in a green smoothie or can go in the oven in a casserole. This goes well with hearty foods such as bacon, sausages, or smoked pork like in the traditional kale dish, but also lean poultry and noodles. Other preparation options include soups and stews, Asian wok dishes, and baked cabbage florets as a snack.
Buy, clean, and season Kalette
Like all winter vegetables, the kale-brussels sprouts hybrid is in season between November and March. When buying, make sure that the interfaces look fresh and the florets do not have yellow leaves. The preparation of the vegetables is done quickly: as a rule, you only have to rinse and drain the Kalette – done. The cooking times in the pot, pan, and microwave are two to five minutes. Salt, pepper, nutmeg, chilli, ginger, garlic, onion, and coriander are very suitable as spices.