|Boerenkool by ©Rasbak (Wikipedia)|
Why is this kind of cabbage so popular? We read in Wikipedia: Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. Kale is a source of two carotenoids, lutein and zeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.
The origin of the two English words kale and borecole is quite interesting. Kale comes from the Scandinavian kål and the German Kohl (cabbage) whereas borecole originates from the Dutch boerenkool and the Lower German Burenkohl (farmer's cabbage).
Kale is most popular in north-western Germany around the towns of Bremen, Oldenburg and Hannover. Following the first night of freezing temperatures* the kale leaves are harvested, cooked and stewed. The stew is eaten together with Bratkartoffeln (roasted potatoes), Kassler (smoked pork shop), Mettwurst sausage, or Pinkel (groats sausage).
*It is said that kale needs some frost to "sweeten" its somewhat bitter taste
Red Baron loves kale that unfortunately is mostly unknown in southern Germany. Every winter season I am tempted to take the train north for a real good meal of stewed kale.
|Not enough kale but too much meat ©Wittkowsky (Wikipedia)|
Is there some hope that, following the example of the Australians, my country fellows living below the Weißwurstäquator (the Main river) will eventually discover the virtues of kale?