Pointed / Sweetheart Cabbage
Pointed cabbage — also called sweetheart, hispi, or conehead cabbage — is a conical-shaped variety with loose, tender leaves and an exceptional sweetness that rounds make it the darling of restaurant menus. When charred or roasted in wedges, it becomes something truly special.
Distinctively conical, pointed head that tapers to a tip. Pale to medium green with loosely packed, slightly crinkled leaves — less dense than round cabbages. Smaller than a standard green cabbage head, typically about 1–2 pounds.
Texture: More tender and less dense than round cabbages due to the looser leaf packing. Cooks faster and more evenly than standard green cabbage.
Flavor: Noticeably sweeter and more delicate than round green cabbage, with less of the sulfurous character. When charred, it develops an extraordinary smoky-sweet depth that has made it a restaurant favorite.
Charring / Grilling
Cut into wedges and char in a screaming-hot cast iron or on the grill — the current restaurant technique of choice.
Roasting Wedges
Roast at 450°F cut-side down for deep caramelization — the sweet flavor becomes intensified and nutty.
Braising
Braise slowly in butter and stock — the tender leaves absorb the liquid beautifully.
Stir-Frying
Shred and stir-fry quickly over high heat — the delicate flavor shines with minimal seasoning.
• The charred wedge preparation has made this the "it" restaurant cabbage — try it at home for a dramatic result
• Cook faster than round green cabbage — reduce times by about 20–30%
• Pairs beautifully with miso butter, tahini, anchovy dressing, and smoked meats
• The core is sweet and tender — don't cut it all out; leave enough to hold wedges together
More perishable than round cabbages due to the looser leaf structure. Use within 1–2 weeks of purchase. Store in the refrigerator crisper drawer, unwashed.