A pointed cabbage, or also referred to as a sugerloaf, is part of the cabbage family. The shape is more conical, often 1-2kg, with a milder flavour and tender texture. Ideally can be used raw in many fresh tasty salads, steamed, stir fried or pickled. It's found in all kinds of western and oriental dishes.
How to prepare
Trim off some of the outer leaves, and wash over with water. Cut the cabbage lengthwise, then remove the inner core with a 'V' shaped cut. Laying flat, slice into stripes either thick or fine depending on the desired use.
- Baked: 10-5 minutes
- Stir fried: 5-8 minutes
- Microwave: 5-8 minutes
- Grilled: 8-10 minutes
- Steamed: 8-12 minutes
Tip: thin strips take less time to cook but are also best raw.
Buyer's and storage guide
The cabbage should have a bright green colour and feel firm.
Can be kept in a cool place for about three days and in the refrigerator for about a week. Any cut portions should be covered in cling film or in a sealed container, and used within 3-4 days.
If you've an abundant amount, it can be sliced and blanched for 3-4 mintues, drain and pat dry into some packaging, and put in the freezer where it will store for about 12 months.
- Stir fried along with some chillies, spring onion, cashew nuts and soy sauce
- Stir fried with onions and curry powder
- Grilled with onions, salt, caraway seeds and pepper
- Roasted with a salty ham or prosciutto, olive oil, mustard and mustard seeds
- Finely sliced in a salad with bananas, pineapple and yoghurt dressing