The cabbage of asa de cántaro is a vegetable crop characteristic of the north of the Iberian Peninsula. Morphologically it has intermediate characteristics between cabbage and cabbage. Thus, like cabbage, has long petiolate leaves and some aerial bearing, differing mainly by a more intense green color and a more pronounced ribbing on the leaves, the pitcher's handle. Like cabbage, the leaves tend to enclose the terminal bud but without forming a compact head.
They have a fibrous texture that softens with cooking, as well as a pleasant flavor and a high percentage of water in their composition, with low caloric intake and a high index of fiber and carbohydrates. Among the vitamins that can be found in this species are those of groups C, A, B (specifically B9 or folates, E and K). It also has minerals such as potassium, sulfur, phosphorus, calcium, iron and magnesium.
Specially suitable for making Galician broth, Asturian stew, as an accompaniment to botillo, suitable for all kinds of dishes, let's say hearty.
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Preservation tips:
These vegetables are quite easy to preserve in the fridge they will last you more than a week, and you can also freeze them.
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