Oxheart cabbage
Brassica oleracea var. Capitata f. Acuta
Similar veggies:
White (or green) cabbage, red cabbage
Other names
Sugarloaf cabbage, pointy cabbage
A quick introduction
Oxheart cabbage is composed by layered pale green leaves that are shaped into a cone. This type of cabbage is crunchy and sweet, with quite a fresh taste. The inner leaves are most tender and sweet, and can be eaten raw in, for example, salads. The tougher outer leaves are best cooked.
Storage
Keeps well in the vegetable drawer of the fridge
Season
End of spring to winter
Suggestions for preparation
To prepare oxheart cabbage, simply remove any tough outer layers, rinse and chop up. Shred it in small thin pieces for slaws or for pickling, or in bigger chunks for stir fries or soups. Cut the cabbage into large wedges for steaming, grilling or roasting. Because of its sweetness, charring and caramelizing this type of cabbage works very nicely. The tougher outer leaves will become soft and sweet when gently sautéed with onions and olive oil or butter.
Recipes
Two recipe tips from one of our members: grilled cabbage with lemon & anchovies butter. Works especially well with small cabbages. And a delicious cabbage stew with beans.
Lo Mein (noodles with cabbage and spring onions).
Kebab with mackerel and cabbage (second recipe in the list).
Master the art of roasting cabbage
Grilled cabbage with a spicy Thai dressing.
Cabbage and caramelized onion quiche (the recipe uses skim milk but we see no reason for that :) ).