The largest supply of fresh cabbage from the Rhineland is available during the months of May and June, even though cabbage is available year round now. This states the Provincial Association of Rhineland of fruit and vegetable farmers in Bonn.
The pointed, hispi, hearted or sweetheart cabbage variety resembles a cone. At the bottom this cabbage variety is bulbous and the green leaves are loosely wound into a highly elongated tip. It is closely related to the white round cabbage. Nevertheless, the two types of cabbage differ not only in their shape. The pointed cabbage is significantly softer and has a more refined taste than its "big brother" with the round head. And especially for a smaller household the pointed cabbage is a good alternative to white cabbage, because the cabbage weighs significantly less.
The pointed cabbage can be used in many ways. It is very tasteful when baked, in stews or soups. When preparing stuffed cabbage the young leaves in contrast to the white cabbage do not need to be blanched. You can roll the raw leaves easily without breaking them. Prolonged cooking and warming is not good for the cabbage. To keep the vitamins in the cabbage cut the cabbage into strips and briefly (stir) fry them with some fat in the pan. The delicate cabbage leaves when raw are very tasty in a salad. So you can fully enjoy the delicate and delicious flavour.
When shopping for a pointed cabbage you should make sure that the leaves are green, crisp and fresh and have no dark spots. Since the leaves are very tender, the cabbage cannot be stored long. Wrapped in a damp cloth you can keep the cabbage about two days in the refrigerator.
The pointed cabbage is very popular with home gardeners. This cabbage can be planted early in spring. And due to the short development time the harvest of a cabbage species follows relatively quickly after planting. Thus, after an early cabbage harvest there is still enough time for a second cycle before autumn.
Source: www.rlv.de