Pointed cabbage

Pointed cabbage is a pale-green cabbage with a conical head, a gentle sweetness and a fine, crunchy texture. It’s more tender than white cabbage, making it perfect for quick stir-fries, brief braises or raw salads.

Latin name: Brassica oleracea (Capitata Group)
Origin: a cultivated cabbage type from Europe
Height: approx. 30–60 cm
Life cycle: biennial, usually grown as an annual

Description

Its head is elongated and tapers to a point. The leaves are thinner and softer than many other cabbages, so it cooks faster and tastes milder. That makes pointed cabbage an easy, everyday option in the kitchen.

In the kitchen

It’s wonderfully versatile: raw in salads or slaws, quickly stir-fried, or gently braised with a knob of butter. It pairs well with apple, lemon, dill, caraway, ginger, soy sauce and sesame. Try it in noodles, tacos, omelettes or as a filling for savoury pancakes. It’s often available from spring through summer, with a second spell towards autumn.

Storage & preparation

Store pointed cabbage in the fridge; a whole head typically keeps for 4–7 days. Once cut, keep it airtight and use within 2–3 days. To prep: remove any outer leaves, slice lengthways, cut out the core and shred finely. Rinse briefly and drain well. Because the leaves are tender, it only needs a short cook—just a few minutes in the wok or pan is often enough.