Organic Mustard Cabbage

Grown in Lazio — mustard leaves with a strong flavour

Spicy when raw, sweet when cooked: the same leaf, two different vegetables

Organic Mustard Cabbage: Authenticity and Artisanal Flavor

Mustard cabbage — mustard leaves, Brassica juncea —It's one of the most distinctive vegetables you can bring to the kitchen. Raw, it's surprising: it has a distinct, almost nasal spiciness, reminiscent of mustard and even wasabi, which arrives immediately after you bite it and then quickly fades. Cooked, it changes its nature completely, as the heat deactivates the compounds responsible for that sensation and reveals a deep, vegetal sweetness, with a slightly bitter undertone, very similar to that of chicory or turnip greens. The leaves are broad and slightly blistered, the stems fleshy and crunchy. It's a vegetable that doesn't go unnoticed on the plate: it needs to be understood, and once understood, it's hard to do without.
 
 
 

The roots of this vegetable lie in two very distant cuisines

There is a curious coincidence in the history of this leaf. In Punjab the sarson ka saag —mustard leaves stewed for a long time with garlic, ginger, and spices, served with cornbread—is the quintessential winter dish, consumed for centuries. On the other side of the world, in the Southern United States, mustard greens They are one of the pillars of soul food, cooked for hours with a piece of smoked pork and served with their cooking broth, the pot likker, which no one throws away. Two unrelated cultures have come to the same conclusion: this vegetable thrives with long cooking, a fat that softens it, and a bold aroma that complements it. It's not a coincidence, it's simply the way it works.
 
 
 

Choosing Mustard Cabbage means taking care of yourself

It belongs to the cruciferous family, the same as cabbage, broccoli, and arugula, and is rich in glucosinolates, which give it its pungent flavor and have been studied by nutritional researchers for years. It is also a notable source of vitamin K, vitamin C, beta-carotene, folate, and calcium, with very few calories and high fiber. Compared to more textured cabbage, it has the advantage of being quick-cooked, which limits the loss of thermolabile nutrients, and its natural spiciness allows for less salt. As with all leafy vegetables rich in vitamin K, those taking blood thinning medications should maintain a consistent intake and discuss this with their doctor.
 
 
 

How to Best Use: Mustard Cabbage

• PAN-FRIED, ROMAN STYLE: boil it for a few minutes, squeeze it and sauté it with Organic red garlic and a drizzle of oil, with a pinch of Organic Ground Red Chili Pepper: it's the most Italian way to treat it, and the result is similar to chicory but with more personality.
• LONG STEWED, WITH SPICES OR PORK: try the Indian way, stewing it with Fresh Organic Turmeric Root e Organic Cumin Powder and serving it with a Organic Bramata Corn Polenta; or that of the Southern United States, with some strips of Organic Stretched Bacon browned.
• RAW, IN SMALL DOSES, WHERE CHARACTER IS NEEDED: The younger leaves, sliced ​​thinly, add a peppery kick to a mixed salad or sandwich; use just a few and mix them with other, sweeter leaves, as they would be dominant on their own.

Food container

Store in the refrigerator, in the crisper drawer, wrapped in a cloth or slightly damp paper towel, not in a sealed plastic bag. It will keep for a few days, but it's best to consume it sooner, as the spiciness fades over time and the leaves lose firmness. Wash it in cold water just before use and dry it thoroughly. If the leaves are wilted, soaking them in cold water for ten minutes will stiffen them. The thicker stems, if desired, can be separated and cooked a few minutes before the leaves.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 112 kJ / 27 kcal
• Fat: 0,4 g
• of which saturated fatty acids: 0,02 g
• Carbohydrates: 2,6 g
• of which sugars: 1,3 g
• Fiber: 3,2 g
• Protein: 2,9 g
• Salt: 0,05 g

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