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Quick ideas
How to cook pointed cabbage
The central stalk in each leaf should be good to eat if finely shredded but should be removed with a quick V shaped cut where it flares toward the bottom of the leaf. The best way to shred your cabbage is to take the trimmed leaves, stack 4 or 5 in a pile and roll them up like a cigar. Now cut into strips lengthways. You get a lot more cutting for your efforts
Ingredients
- Pointed cabbage
Method
Cooking time:
5 min
PT5M
Comfort
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Step 1
- Blanch in salted boiling water for 2 minutes and stir into buttery mashed potato to make some Irish colcannon, or add to cold mash and chopped leftovers, form into little patties and fry until golden brown for a take on bubble and squeak.
Spiced
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Step 1
- Try frying with chopped garlic, chilli and ginger and dressing with a shake of soy sauce. For something a little calmer take a knob of butter and a pinch of caraway and fry lightly. The cabbage shouldn't take more than a few minutes to soften
Mix and wilt
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Step 1
- Stir them into a whole host of dishes for a verdant finale. Think stews, risottos, soups, stir-fries, even trays of roasted veg for the last few minutes to wilt in the dropping heat.