250g. Class 1. A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black, hence its name, which translates as ‘black cabbage’. It has a pleasantly tangy, bitter flavour with a sweet aftertaste. Some people spell this ‘cavalo nero’. Cavolo nero is incredibly versatile and can be boiled, stir-fried, steamed or massaged in dressing and eaten raw.