Over my shoulder I heard “Really, they sent you dead flowers?” I had to admit the Red Cabbage Rapini did look like a gothic bouquet of flowers, leaving me to ask, “What the hell is Red Cabbage Rapini”?
A quick search revealed it is also referred to as broccoletti, broccoli raab, broccoli rabe, spring raab, and ruvo kale. With a flavor profile that is often described as nutty, bitter, and pungent, as well as almond flavored. Full transparency, I was confused as hell at this point (are you?). To get back in this culinary challenge, I rinsed off a floret, popped it in my mouth, and spit it out just as quickly. I wish I could say this is bitter, but that’s an understatement. It’s “BITTER”. I quickly learned I needed to boil it and dunk it into an ice bath to remove the bitterness. Real life moment, at this point, I was damn near over Red Cabbage Rapini. I, however, persisted on and was a bit surprised and let down when it turned bright green during the boiling process. Not sure what to turn this into, I took inspiration from the overcast rainy day and made lentil soup, which allowed me to also try out my new HerbanFarm Basil Curry seasoning. You are probably wondering where the hell the “gothic flower” came in at. Add it and fresh basil at the end of your soup and let it wilt for two to three minutes. This will add a nice nutty flavor to your soup.
Verdict I will not seek Red Cabbage Rapini out at the farmer’s market, it is just a bit too high maintenance for me with this multitude of names, ice baths, and color changes.