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.

Spargel Soup: Too Delicious For All But Very Close Friends

Nick off about a half inch of each stalk.

Peel off the coarse husk.

Cook the reserved tips.

The end of spargel season is rapidly coming to a close in Germany and the tears in my eyes are not tears of joy.  But, there’s still time for one more taste before you lose the spargel pot in the undisciplined tangle of your overflowing cupboard.  Go ahead and put it away now.  You won’t need it for this dish.

Here’s a very simple recipe for a very special soup that serves you, your significant other and two greedy guests.

Spargel Soup

1 Pound (about 1/2 kilo) white asparagus (spargel)

1 Medium onion, chopped

4 Tablespoons butter

1 Tablespoon all purpose flour

4 Cups chicken broth

1 Teaspoon sugar

1/2 Cup heavy cream

Chopped chives for decoration

Nick off the ends of the asparagus stalks (see photo above) and peel off the tough outer layer of each stalk (see photo above).

Cut the stalks into 1/2 inch pieces, reserving about two inches of the head of each stalk (See above photo of cooking asparagus tops).

Melt the butter in a Dutch oven, add the chopped onion and cook over low to medium heat until the onion is translucent.  Do not let it brown.

Add the pieces of asparagus, except for the reserved tops.  Cook about 6 minutes.  Again, heat should be low enough to prevent browning

Dust the mixture with the flour and mix well.  Allow the mixture to cook long enough for the flour to lose its raw taste and pick up the tastes of the other ingredients, about 2 minutes.

Add the chicken broth and stir well.  Allow to cook for ten minutes.

In a separate pan, add a pat of butter and a few tablespoons of the cooking broth. Place the reserved asparagus tops in the pan.  Stir and allow the delicate tops to cook a couple of minutes.  You want them cooked, but not mushy.  Set aside.

Use either a hand-held blending wand or a blender to purée the chicken broth mixture. (Not the asparagus tops!) If using a regular blender, blend only one cup at a time to keep hot soup from splashing all over you and your kitchen counter!

Return the blended soup to the big pot.  Add sugar to taste.  Add the heavy cream.  Soup should be only very mildly sweet.  Add the asparagus tops and stir.

Decorate each bowl of soup with the chopped chives.

Serve with a crusty baguette and your favorite white wine.  Listen as the dinner conversation drops off to a low, appreciative whine.

Voilá!  You’ve just created one of the most delicious soups in the world!