If you haven’t already, check out the pointed cabbage at the Lenoir County Farmer’s Market.
Pointed, hearted or sweetheart cabbage, as it is sometimes known, is a type of green cabbage with green leaves and a pointed head. The leaves are more open than those of a green cabbage, with a softer texture and sweeter taste. Be sure to select a head with crisp, bright looking leaves and avoid any that are wilting, yellowing or have discolored patches or holes.
Using pointed cabbage is much like preparing the typical variety. It can be added to stir-fries or served with butter and black pepper as a side dish. It makes a tasty accompaniment to hearty stews and casseroles, grilled chops or steaks.
Before cooking, remove damaged outer leaves and halve, then quarter the cabbage, removing the hard core. Slice and wash thoroughly.
Steam, boil or stir-fry, but don’t overcook. It will lose texture and flavor; so just cook until tender. To steam cabbage, place in a steamer and cook for 5 to 10 minutes until tender but still crisp. To boil, bring a pan of water to boil, add the prepared cabbage and cook for 5 to 8 minutes until tender but still crisp. To stir-fry, heat one tablespoon of oil in a frying pan, add the cabbage and stir fry for 4 to 5 minutes or until tender but still crisp.
Cole Slaw Pointed Head Style
Slaw
1 medium head cabbage
1 cup Boiled Dressing (recipe below)
1 teaspoon celery seed
Salt
Cut the head of cabbage in half, place in a bowl of cold water, and refrigerate for 1 hour. Drain well. Shred finely, and add the dressing and celery seed. Toss to mix well and add salt to taste.
Boiled Dressing
1 1/2 tablespoons flour
1teaspoon dry mustard
1 tablespoon sugar
2 egg yolks, slightly beaten
Pinch of cayenne pepper
1 1/2 tablespoons butter, melted
3/4 cup milk
1/4 cup vinegar
Salt
Combine the flour, mustard and sugar in a heavy-bottomed pan. Slowly add the yolks, cayenne pepper, melted butter, milk and vinegar. Heat, stirring constantly, over low heat until thickened and smooth. Add salt to taste. Remove and store covered in the refrigerator until needed.
Festive Spring Cabbage Recipe
1 head cabbage, cored and shredded
3 to 6 carrots (depending on size, optional), grated
1 to 2 fennel bulbs, thinly sliced or grated
1/2 cup walnuts (optional)
2 tablespoons lemon juice
1 tablespoon honey
3 tablespoons olive oil
1 teaspoon salt, or to taste
Pepper to taste
If using walnuts, toast over medium-high heat in a small frying pan, moving frequently to prevent burning. Toast until just brown and tender, about 3 to 4 minutes. Remove from heat. In the bottom of a large bowl, blend honey, olive oil, salt and lemon juice with whisk or fork. Place cabbage, carrots and fennel in the bowl and top with walnuts. Toss to combine and dress. Serve immediately or chill up to 3 hours.
Savory Cabbage, Carrot and Apple Salad
3 tablespoons apple juice
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon caraway seeds, lightly crushed
1/2 head cabbage, cored and very thinly sliced (4 cups)
2 large carrots, very thinly julienned (2 cups)
1 Granny Smith apple, quartered, cored and sliced crosswise 1/8 inch thick
Whisk together juices, oil and caraway seeds. Season with salt and pepper, and toss with cabbage, carrots and apple.
Let stand at room temperature, tossing occasionally, 40 minutes to allow flavors to blend and cabbage to wilt. (Tip: massaging the cabbage with your hands softens it nicely).
Steamed Root Vegetables and Cabbage with Dill
1 small head of cabbage
1 pound carrots, peeled and cut into fine julienne strips
1 pound turnips, peeled and cut in julienne strips
1 pound kohlrabi, peeled and cut in julienne strip (available at Farmer’s Market)
2 tablespoons unsalted butter, softened
2 tablespoons cider vinegar
2 tablespoons minced fresh dill plus dill sprigs for garnish
In a kettle of boiling water, blanch the cabbage for one minute; transfer with tongs to a work surface, and let cool until it can just be handled. Cut the outermost cabbage leaf free at the core, remove gently in one piece without tearing it, and remove 3 more leaves in the same manner. Arrange a leaf on each of four plates. Cut enough of the remaining cabbage into 1/8-inch-thick shreds to measure 2 cups packed loosely, reserving the rest for another use.
In a steamer set over boiling water, arrange in order the carrots, turnips, parsnips and shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or until they are just tender, and in a heated bowl toss them with the butter, vinegar and minced dill. Salt and pepper to taste.
Mound the vegetable mixture in the cabbage leaves and garnish with dill sprigs.
Tammy Kelly is director, Lenoir County Cooperative Extension Center, 1791 N.C. 11/55, Kinston, NC 28504. Reach her at 252-527-2191 or Tammy_Kelly@ncsu.edu.