Cabbage is a type of cabbage (Brassica oleracea) and probably comes from China like the Chinese cabbage. Although it is closely related to white cabbage, cabbage is much more tender and tolerated than any other cabbage. Spitz cabbage is also closely related to Filderkraut, which is preferably processed into sauerkraut.
Cabbage is generally considered as winter vegetables, so cabbage is available in the spring and is harvested into the early winter. Therefore, pointed cabbage is sometimes referred to as summer cabbage. The cabbage clearly owes its name to its shape: The growth is loose and conical, the green-yellowish leaves converge pointedly towards the top. The longer the cabbage is stored, the more it discolors into yellowish. When buying one should therefore pay attention to the green color.
Cabbage: recipes for every taste
Cabbage recipes are abundant. There is a suitable recipe for every taste. Depending on the recipe and preparation, the age of cabbage may play a role. Early harvested cabbage is particularly tender and mild and therefore does not even have to be pre-cooked when making cabbage rolls. Also as pointed cabbage salad is the preparation with raw leaves. For example, finely grate a cabbage and an apple and mix well with a handful of raisins, a glass of horseradish and a cup of sour cream in a bowl, season with salt and pepper - done.
If you like the vegetables a bit more hearty, you can dare to try a recipe for a roasted cabbage salad: with cabbage, beans, chicken breast fillet, oil, crème fraiche, yoghurt, lemon juice and a little pepper. This and similar recipes are particularly suitable as an alternative to heavy meals during hot summer days.
Making cabbage with a healthy effect
100g pointed cabbage has only 20 calories, in addition the vegetables donate vitamin B1, B2, beta-carotene and potassium. Like all types of cabbage, cabbage has a high ascorbigen content, which causes vitamin C to develop. When cooking, however, you should avoid prolonged cooking because the cabbage otherwise loses its delicate taste. A gentler form of preparation, however, is a short blanching or steaming of the leaves. Another tasty option is the following recipe for a pointed cabbage mince pan (for four people):
- Two small pointed coal
- 500g minced meat
- Two onions
- pepper and salt
- Depending on the taste broth and sauce binder
Fry the minced meat and add finely chopped cabbage and onions. The pointed cabbage may only receive a very slight brown color. Season with spices and use broth or sauce binder as desired. Potatoes are suitable as a side dish. Minced meat is also good in the pointed cabbage casserole. Instead of potatoes, you can also try a recipe with tagliatelle: just add some crème fraîche, sauce binder, beef broth, water, salt, pepper and paprika and sprinkle with cheese before baking.
Cabbage Recipes for Vegetarians
Vegetarians do not only appreciate raw sliced cabbage salad, but heartier cabbage recipes can also be easily made without meat. If you do not want to use the classic pointed cabbage minced meat recipe and prefer to prepare the vegetables in vegetarian form, you just need to fry a finely chopped onion in a jar of butter, add half a cup of whipped cream and let it cook for about ten to fifteen minutes.
In the meantime, cut the cabbage into broad strips and blanch in boiling salted water for five minutes. The onion cream sauce is now whisked with egg yolks and seasoned with salt and pepper. Then the pointed cabbage can be lifted. For the cold days is also excellent cabbage soup with various vegetables. Even fruit friends get their money: Instead of vegetables, you can try for example on a pointed coal stew with pears.
If you have something left and you do not want to eat the cabbage any further, you can freeze the vegetables like any other. As with the recipes for cooking is also true here: long cooking does not get the pointed cabbage, so blanch only briefly before freezing. Although pointed cabbage can also be frozen raw, it is even easier to digest. On the other hand, there is a risk that the pointed cabbage becomes soggy.
In general, you should store pointed cabbage only briefly, that is for a maximum of one week. Because vegetables can lose their vitamins and taste after just a few days. It is best to keep it dark and cool, or better still, in the vegetable compartment of the refrigerator. A little tip: The pointed head lasts longer if it is wrapped in a damp cloth. If it is already cut, it belongs in aluminum foil.