VegBox Recipes

Black Nero (Cavalo) Cabbage

Black Nero (Cavalo) Cabbage Black nero cabbage is also known as cavalo cabbage or black kale. It looks a bit like an overgrown cross between spinach and chard, but tastes more like savoy cabbage. It's ideal in a box scheme because it tastes best fresh and gets bitter with age.

Buy?
Choose cavalo for its firm leaves. If they've started to wilt, they're beyond their best.

The stalk ends should be white, not browned.
Store?
Keep in a paper bag in the fridge for 3-4 days.

More Black Nero (Cavalo) Cabbage Information

Originally from the Tuscany region of Italy, black nero cabbage grows well in the UK.

It's ideal in a box scheme because it tastes best fresh.

Cavalo nero is also known as black cabbage, Tuscan kale, black kale and black nero cabbage.

It's a good source of folate, vitamin K, iron, iodine, calcium and vitamin C. So, as an autumn veggie, it helps keep you healthy during the "hungry gap" of local food.

Black Nero Cabbage Soup
I must confess I never thought I would fall for "cabbage soup"!

So I was really surprised by how delicious this recipe is. Even my toddler came back for third helpings, which is unheard of...

Note: you can use kale or Savoy cabbage, too.
Ingredients
Serves 4
  • 1 large onion
  • 500g potatoes
  • 200 - 300g black nero cabbage
  • 1 litre vegetable stock
  • 3 cloves garlic
  • 1 tablespoon fresh herbs, chopped, e.g. thyme, parsley
  • 30ml vegetable oil
  • 200g cooked cannelloni beans or butter beans (optional)

Method
  1. Peel the onion and chop it roughly. Peel the garlic and crush it.

  2. Heat the oil in a large pan and sauté the onion and garlic for 5 minutes.

  3. Wash the potatoes and chop into 1 cm chunks. There's no need to peel, unless you want to. Add to the pan and sauté for 5 minutes.

  4. Add the herbs and stock. Cover and simmer for 10 minutes.

  5. Wash the cabbage and chop it. Add to the soup and cover. Simmer for 10 minutes.

  6. Liquidise the soup, if you prefer. Then add the cannelloni beans or butter beans. Heat through.

Serve with chunks of crusty bread.


Cupboard-To-Table

About 45 minutes

Suggested Black Nero Cabbage Recipes

Autumn Vegetable Stir Fry

This is a quick and easy way of using up any leftovers in your autumn veg box. We've listed the ingredients we most commonly use, but you can adapt this recipe to suit whatever you've got spare.

Black Nero Cabbage Soup

I must confess I never thought I would fall for "cabbage soup"!

So I was really surprised by how delicious this recipe is. Even my toddler came back for third helpings, which is unheard of...

Note: you can use kale or Savoy cabbage, too.

Broccoli & Kale Stir Fry

This is a great recipe for a quick lunchtime stir fry. It uses broccoli and kale (or dark-leafed cabbage or spinach) because these are so rich in nutrients. It can easily be adapted to have a Japanese style, if you prefer.

Kale Pesto Pasta

This is a brilliant way of sneaking kale past fussy eaters. The garlic helps reduce the bitterness of the kale and the pine nuts add a sweet, nutty flavour. It also works well with spinach, chard or black nero cabbage.

Mustard Cabbage

Wholegrain mustard transforms cabbage into an inspiring side-dish. By sautéing the cabbage in butter, rather than boiling, it tastes sweeter and less cabbage-like. So this recipe might even tempt devout cabbage-haters back to the dinner table.

Red Onion Risotto

You can use red onions in place of white onions in most recipes. But here's one that we've developed specially for in-season red onions. It's great with added spinach, black nero cabbage or even kale.

Spicy Cabbage Soup

You can use any type of cabbage for this recipe, so it’s a great way of using up leftovers. Spices are a good way of boosting your metabolic rate, which can get sluggish in winter, so this soup should leave you feeling full of energy.

Got one? Send us your recipe!

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