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Pointed cabbage is one of my all-time favorites when it comes to cabbage. Pointed cabbage is particularly popular in winter. It can be perfectly combined with potato products and tastes wonderfully mild. In this post I will show you how to prepare a quick and delicious dish with pointed cabbage and potato noodles.
Pointed cabbage belongs to the white cabbage family. With its pointed, cone-like shape, it lives up to its name. Compared to white cabbage, pointed cabbage is particularly mild and tender, which makes it a popular variety of cabbage. I love to combine it with potato products. Whether with mashed potatoes or with potato noodles – potatoes are the ideal accompaniment to these delicious cabbage vegetables.
For preparing the pointed cabbage
So that the pointed cabbage tastes fresh and crisp, I recommend buying it fresh from a trusted greengrocer. It is processed by dividing it in half. The halves are then divided again so that the stalk can be removed more easily. This is simply cut off with a sharp knife. Then the cabbage can be cut into fine strips. The strips of cabbage are then fried in a little butter in a deep pan and braised. To do this, it is extinguished with a fresh stock and then braised for a few minutes until the liquid has evaporated. Seasoned with salt and pepper, this creates a great cabbage dish. In the meantime, the potato noodles are simply roasted on all sides in a second pan so that they stay crisp on the outside and soft on the inside. The whole dish can be served with fresh parsley.
Easy recipe
Pointed cabbage with potato noodles and cheddar cheese
A hearty potato noodle skillet with pointed cabbage and Cheddar – simple and satisfying.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
Ingredients
- 300 gpotato noodles
- 0.5pointed cabbage
- 200 mlbeef broth
- 20 gbutter
- 45 gcheddar
- salt, pepper
Instructions
Nutrition per serving
- Calories
- 497 kcal
- Protein
- 16.9 g
- Carbohydrates
- 63.4 g
- Sugar
- 11.5 g
- Fat
- 19.8 g
- Saturated fat
- 10.1 g
- Fibre
- 8.6 g
- Salt
- 3.3 g
Data source: USDA SR28
Recipe: Corinna · kitchensplace
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