The delicious pointed cabbage is oneVariant of white cabbage, in which the head, as the name suggests, tapers to a point. What's particularly practical is that this vegetable cabbage is in season and available pretty much all year round, so you can prepare treats at any time. And it will definitely be delicious with this cabbage and its delicate taste! Provide your body with an extra portion of vitamin C and other important nutrients and pamper your taste buds by trying out the following pointed cabbage recipes: as a salad, in the form of classic cabbage rolls, or vegetarian without meat, we have a good selection for every taste.
Pointed cabbage recipes for starters – Asian-style salad with chickpeas, spinach and chili
If you're looking for pointed cabbage recipes with vegetables, you've come to the right placedelicious salad as a vitamin bombexactly the right choice. The ingredients can be varied as desired to suit your preferences (or what you have on hand). So you'll always get new pointed cabbage salad recipes, so to speak. The pointed cabbage becomesroastedto get an even more intense taste. The recipe makes approximately 4 servings.
For the roasted cabbage:
- 1 large pointed cabbage (approx. 1.5 kg)orother cabbage
- 1 tbsp olive oilorother vegetable oil
- 1 tsp table salt
- ground pepper to taste (approx. 1 tsp)
For the chickpeas with gyoza sauce:
- 4 tbsp Japanese soy sauce (tamari)orregular soy sauceorLiquid Aminos
- 2 EL ReisweinessigorApple cider vinegar
- ½ tsp sesame oil
- 400 g cooked and drained chickpeas
- 2 cloves of garlic, minced
- optionally 1 teaspoon chili flakes
To serve:
- 4 handfuls of spinach leavesorother green (e.g. kale)
- 100g grated ParmesanorPecorinoorcrumbled feta
Prepare the salad
Pointed cabbage with vegetables recipes – Roast the cabbage
Preheat the oven to 425 degrees, quarter the cabbage lengthwise, rinse and place on a baking sheet lined with parchment paper (cut sides up). Drizzle or mist itwith virgin olive oil, season with pepper and salt and roast it on the middle rack for 30 minutes until it turns golden brown. The edges can burn a little.
Prepare gyoza sauce and chickpeas
Mix sesame oil, vinegar and soy sauce. Heat a pan and roast them in it for a few minutesCanned chickpeas. After 5 to 10 minutes, when they turn golden in color, reduce the heat and add the garlic. Fry briefly and pour the sauce over the peas. Cook until the liquid has almost completely evaporated. Then you can stir in the chili flakes.
Serve the salad
Divide the spinach between four plates, followed by a quarter of cabbage and the chickpeas on each. Sprinkle the Parmesan on top. Complete! Delicious pointed cabbage recipes can be so easy!
Idea for pointed cabbage recipes prepared vegan: Would you like with the pointed cabbagevegan recipesTo prepare this salad, you can simply replace the classic Parmesan with a vegan variety.
Pointed cabbage recipes with meat – cabbage rolls in tomato sauce with mushrooms
Cabbage rolls are a classicwhen it comes to cooking with cabbage. That's why they are of course not missing from our list of pointed cabbage recipes. This is how you combine the delicious pointed cabbage with minced meat:
- 6 large pointed cabbage leaves
- 250 g minced meat
- 150 g Mushrooms
- 1 onion, chopped
- 1 garlic clove, minced
- 2 tbsp soy sauce
- 1 tbsp sunflower oil
- 1 TL Honig
For the sauce:
- 1 small can of tomato sauce
- 6 tomatoes, cut into quarters or eighths
- 1 tbsp sugar
- 2 tbsp vinegar
- 120ml water
- 2 tbsp cornstarch
Pointed cabbage recipes with minced meat – Prepare the cabbage rolls with pointed cabbage
Heat some water in a pot, in the meantime wash the leaves and cut off the stem residue at the bottom. Blanch them in boiling water for 3 to 4 minutes. Take them out and set them aside.
Slice the mushrooms. Heat the oil in a pan and fry the mushrooms for two minutes, then add the garlic for the same time and finally the minced meat. Fry until the minced meat is cooked. Stir in the soy sauce and honey, spread the leaves out in front of you and spread the minced meat in the middle. Roll up the leaves. Use toothpicks to secure them so they don't roll up again, then place them in a baking pan.
Preheat the oven to 180 degrees. Prepare the sauce by mixing the cornstarch with 60 ml of cold water (to avoid lumps), then combine this with the remaining ingredients in a saucepan and cook briefly until the sauce thickens. Add them to the roulades and bake them for 20 minutes.
Delicious and quick pointed cabbage pan
Pointed cabbage recipes that are quick and easy to make are especially thosein the pan. The following dish is a good example of how a wonderful meal doesn't always have to take hours in the kitchen.
For 4 people:
- 1 small pointed cabbage, approx. 500 g, cut into 1 cm wide strips
- 1 onion, diced
- 2 EL Kill
- 500 g minced meat, mixed
- 150 ml Broth
- 1 carrot
- ½ bunch of parsley, washed and chopped
- 100g Stage
- 1 tsp cornstarch
- 2 tbsp white wine
- 1 TL Balsamic-Dry
- 1 tsp soy sauce
- pepper and salt
- optionally leek or spring onion
Heat the oil in a large pan and fry the minced meat until it becomes crumbly. Add the onion and continue frying. After a while, stir in the cabbage, then add the stock and let everything, covered, simmer over medium heat for 10 minutes.
In the meantime, peel and grate the carrot and then add it to the pan and fry for 8 to 10 minutes. Then add the cream to the pan, mix the cornstarch with 1 to 2 tablespoons of water and use it to thicken the liquid in the pan. Now season with the white wine, balsamic vinegar and soy sauce, then pepper and salt, stir in the parsley and serve. Sprinkle with leek or spring onion if desired.
Tip for pointed cabbage recipes in the pan: This pan can also be prepared alternatively with chicken and coriander.
Vegetarian without meat – pointed cabbage schnitzel with couscous
Schnitzel is one of the most popular treats, but what if you eat a vegetarian diet? Then you will find what you are looking for if you search for “vegetarian pointed cabbage recipes” and yes, schnitzel also tastes great without meat, is healthy and sustainable, especially if you choose organic pointed cabbage. How to make a vegetarian pointed cabbage schnitzel:
For 2 schnitzels:
- 1 Spitzkohl
- 150 g Flour
- 3 Owner
- Clarified butter or rapeseed oil
- ½ lemon
- optional Panco breading (makes the schnitzels crispier)
The couscous mixture as a meat substitute:
- 150 ml water
- 150 g Couscous
- 2 Owner
- 1 teaspoon psyllium husk
- ½ onion, finely grated
- 1 tsp soy sauce
- 1 tsp pour Miso-Paste
- ¼ tsp spice yeast powder
- 1 TL Worchestersauce
- ¼ tsp smoked paprika powder
- ½ tsp onion powder
- ½ tsp methi leaves
- pepper and salt
Pointed cabbage recipes – Prepare the meat substitute
Mix the 150 ml water with the spice yeast powder, the soy sauce, the smoked paprika powder, the methi leaves, the miso paste, the onion powder, the Worchester sauce and the salt and pepper in a pot and bring everything to the boil. Add the couscous, cover the pot and remove from the heat to let everything soak for about 20 minutes. Then stir in the 2 eggs, the psyllium husks and the onion and season again with spices if necessary. Then chill the mixture in the refrigerator.
Prepare the cabbage and prepare the cutlets
Prepare ice water (or just use cold water). Place the cabbage in boiling water, after a while turn it over and, as soon as the leaves come off, take them out of the water and put them in ice water or rinse them under cold water. Shake off excess water. Lay the sheets out in front of you, spread them with the couscous mixture and place another sheet on top. Repeat 4 to 5 times. Finally, simply fold the protruding sides inwards and press everything together to create a kind of sealed package. Moisten the outsides.
Recipes with pointed cabbage – breaded schnitzel
Heat oil in a pan. Spread the flour, beaten eggs and panco breading on three plates and then bread the pointed cabbage cutlets as usual: first roll them in flour, then turn them in egg, season with pepper and salt, roll them in the breading and then fry until golden brown. Tip: The schnitzels may not be completely covered after the first breading process. Then you can dip them in the egg again and roll them in the breading again and only then fry them. Drizzle the veggie schnitzel with lemon juice before eating.
