John Myers
Pointed cabbage is the finest member of the white cabbage family and is cone-shaped, tapering in shape. Because of its delicate structure, pointed cabbage is tastier than white cabbage. It also cooks faster and is easier to digest than white cabbage.
Origin
Pointed cabbage is mainly grown in Germany, France, and Holland.
Season
Pointed cabbage is the earliest type of cabbage on the domestic vegetable market; You can already enjoy the new harvest from April. Imported goods are available all year round.
Taste
The taste of pointed cabbage is similar to that of savoy and it has a slightly nutty aroma.
Use
Pointed cabbage is ideal for vegetable pans, stews, and soups. Since its leaves are loosely arranged, they can be removed for stuffed cabbage without pre-cooking. Also excellent for raw vegetable salads and vegetable side dishes.
Storage
In the vegetable drawer of the fridge. Pointed cabbage is not suitable for long storage, as its leaves wither relatively quickly. It should therefore be eaten as fresh as possible.
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