What Is the Difference Between White Cabbage and Pointed Cabbage?

Pointed cabbage is a special type of white cabbage that has a slightly smaller, conical head that tapers to a point at the top. White cabbage has round heads and can be recognized by the typical cabbage taste. It is mostly used for typical German home cooking, such as cabbage roulades, our cabbage soup, coleslaw or to make sauerkraut. White cabbage is considered a typical winter vegetable, but it is commercially available all year round.

In contrast to round white cabbage, pointed cabbage has the cone-like, pointed shape that gives it its name. Its tender leaves can also be eaten raw and are therefore ideal for salads. Pointed cabbage is also used for vegetable pans, soups, or stews, as well as for sauerkraut. Pointed cabbage should not be stored for a long time and should not be reheated after cooking. The cabbage variant is characterized by a nutty aroma that is vaguely reminiscent of savoy cabbage. Pointed cabbage is available as an import all year round. Pointed cabbage grown in Germany is one of the types of cabbage that is in season particularly early – it can be harvested as early as mid to late April, depending on the weather.