Spitzkohl or Pointed Cabbage

An easy way to core a cabbage

The delicious result

"The time has come," the Walrus said,

"To talk of many things:

Of shoes--and ships--and sealing-wax--

Of cabbages--and kings--

And why the sea is boiling hot--

And whether pigs have wings."

-       Lewis Carroll, “The Walrus and the Carpenter,” (from Through the Looking-Glass and What Alice Found There, 1872)

I’ve thought a lot about cabbage lately, after the first time I saw Spitzkohl (pointed cabbage) and it jerked my mind around.

What is pointed cabbage?  First you have to remember (and I know damn well you remember) there are many types of cabbage and many flavors:  Savoy, Green/White, Red, Chinese, Napa (pointed, with loose leaves).  Some say Bok Choi is a type of cabbage and others insist it’s Chinese Chard. But, did you know that other common vegetables are in the cabbage family?  Cauliflower, Broccoli and (Brussels) sprouts.

Where does pointed cabbage fit in?  You’re looking for a definitive answer.  Well, you won’t get one from me and that’s final.  It’s light in flavor, much like Napa, and just as tender, yet has shiny green leaves that match the common white/green round head variety.  So, if you can’t find Spitzkohl at your grocers, what’s a good substitute?  I’d go for a half and half mix of Napa and Bok Choi.

But, I have an advantage.  I CAN get Spitzkohl and it’s delicious!

Spitzkohl in a Pan

Cook Time: 15 minutes

Prep Time: 15 minutes

Yield: Serves 4 as a side dish.

Ingredients:

5 slices thick cut bacon or more if thin cut

2 tbsp butter

1 red onion, sliced in rings

2 small leeks, or 1 large, sliced in rings (white and light green parts only)

1 pointed cabbage (or substitute as described above), finely sliced, as you would for coleslaw

1 tbsp finely chopped herb or green onion for color

Salt & pepper

1-2 Tablespoons balsamic vinegar

Preparation:

Cook the bacon strips in a large frying pan until crisp. Remove from the pan and drain the bacon on a paper towel.

If there is not enough bacon fat in the pan, add 1 or 2 tbsp butter or a couple of tablespoons of olive oil, along with the red onion and leeks. Cook over a medium-low heat until soft, but not browned.  They should be translucent.  Add the cabbage, and cook until tender. Stir frequently (about 10 mins). Season with salt and pepper and mix in the balsamic vinegar.   Crumble the bacon on top and mix. Add the fresh herbs, or chopped green onions before serving.

Note:  There are two cabbages in the photo, but I only used one. 

This is a great dish to serve with barbeque, or roast meats.  Add a salad and oven fresh bread, red wine and you’ve got a meal.

By the way, why is coleslaw called coleslaw?  Cole was the old English word for cabbage.  It’s still the German word, with the same sound, but spelled K-O-H-L.