Pointed Cabbage / Sweetheart Cabbage
Brassica oleracea var. capitata f. alba pointue · pointed cabbage · chou pointu
Pointed Cabbage / Sweetheart Cabbage: what every chef needs to know
Pointed Cabbage / Sweetheart Cabbage — a variety of white cabbage with a pointed, elongated head and thin, tender leaves. The flavour is considerably sweeter and milder than round white cabbage, with less pronounced cabbage notes. Pointed cabbage cooks quickly because of its thin leaves and is therefore less suitable for long braising. The fine fibre structure makes pointed cabbage ideal for stir-frying and short cooking times. Pointed cabbage contains vitamin C (57mg/100g raw), folate and glucosinolates. It is a popular spring and summer vegetable in the Netherlands and Germany.
Pointed Cabbage / Sweetheart Cabbage: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Pointed Cabbage / Sweetheart Cabbage: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Dutch stamppotgerecht of potato and spitskool with spekreepjes and uitgebakken onion, a zachtere variant on the classic boerenkoolstampot.
British-Asian wokbereiding with spitskool, ginger, soy sauce and sesame oil, popular as gezonde weekdagsmaaltijd.
braised spitskoolkwarten in white wine and chicken stock, as refined side dish at poached chicken of witvis in the French bistrokeuken.
Pointed Cabbage / Sweetheart Cabbage: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
coarsely cut of scheuren by hand; high heat with neutral oil; eindig with look, chilli pepper and soy sauce for Asian variant.
in kwarten cut, sear in butter, braiseren with chicken stock; the suikers karameliseren for a sweet depth.
finely grate of julienne; directly mix with yoghurt-dressing of vinegar-oil; at least 20 minutes let marinating for zachtere texture.
in kwarten steaming for a soft, mild texture without extra fat; goed as side dish at fish of poultry.
Pointed Cabbage / Sweetheart Cabbage: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Pointed Cabbage / Sweetheart Cabbage: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Spring and summer vegetable in Northern Europe. Import available year-round from Southern Europe.
Pointed Cabbage / Sweetheart Cabbage: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Pointed Cabbage / Sweetheart Cabbage: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
a not-gebufferde Chardonnay with fresh zuren pairs well with the soft, sweet flavour of braised spitskool, without the delicate flavour to overstemmen.
- Chablis
- Mâcon Blanc
- Bourgogne Blanc
the mineralisch-neutral Silvaner is a classic accompaniment at koolgerechten in the Frankische kitchen; fresh and not dominanter then the dish.
- Franken Silvaner
- Müller-Thurgau Franken
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Pointed Cabbage / Sweetheart Cabbage
What makes pointed cabbage different from white cabbage?
Pointed cabbage has thin, tender leaves and a pointed head; the flavour is sweeter and milder. White cabbage is harder, more compact and longer-lasting but stronger in flavour. Pointed cabbage cooks twice as fast as white cabbage.
Can I eat pointed cabbage raw?
Yes, pointed cabbage is excellent eaten raw and is softer and sweeter than raw white cabbage. Slice finely or grate for coleslaw; the thin leaves need less preparation time for a soft texture.
How long should I stir-fry pointed cabbage?
Maximum 3–5 minutes over high heat for a crunchy bite. Longer stir-frying makes pointed cabbage soft and it loses its structure. Add in the last minutes of the wok dish for the best texture.
At what temperature should you store Pointed Cabbage / Sweetheart Cabbage?
Store Pointed Cabbage / Sweetheart Cabbage at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Pointed Cabbage / Sweetheart Cabbage professionally?
The primary professional technique for Pointed Cabbage / Sweetheart Cabbage is High-heat stir-frying at hoog vuur for 3-5 min. Always verify core temperature with a calibrated probe thermometer.
Does Pointed Cabbage / Sweetheart Cabbage contain allergens?
Pointed Cabbage / Sweetheart Cabbage is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
