Winter Harvest: Three Delicious Pointed Cabbage Recipes
The past few weeks have been wonderfully busy—collecting wood for our fireplace, competing in bridge tournaments, preparing the garden and pond for winter, cleaning gutters, and tackling various small repairs around the house. And of course, as always, I’ve been working with our community farm, collecting and sharing incredibly healthy, locally-grown vegetables.
The harvest has been abundant lately. We’ve been bringing home red cabbage, pointed cabbage, carrots, potatoes, onions, leek, fennel, beets, white cabbage—you name it, we get it! It’s a blessing to have such fresh, seasonal produce right from our local soil.
With all these wonderful vegetables comes the delightful challenge of finding interesting, flavorful recipes that keep our lunches and dinners exciting and varied. Today, I’m sharing three fantastic pointed cabbage recipes that have become favorites in our kitchen this season.
1. Pointed Cabbage Stew (Spitskool Stoofpot)
This warming stew combines Asian-inspired flavors with traditional Dutch ingredients for a unique and comforting dish.
Ingredients:
• 1 pointed cabbage, cut into thin strips
• 1 onion, sliced into rings
• 3 cloves garlic, finely chopped
• 1 tbsp fresh ginger, finely chopped
• 2 tbsp olive oil
• 2 tsp sambal oelek
• 2 tbsp ketjap manis (sweet soy sauce)
• 200 ml plant-based milk
• 1 tbsp white balsamic vinegar
• 2 slices whole grain gingerbread (ontbijtkoek)
Preparation:
1. Heat olive oil in a large pan over medium-high heat. Sauté the onion, garlic, and ginger for 3 minutes.
2. Add the sambal and pointed cabbage, cooking for 4-5 minutes until the cabbage begins to wilt.
3. Once the cabbage has reduced in volume, add the soy sauce, ketjap manis, plant-based milk, and balsamic vinegar. Cook for 2-3 minutes, stirring well.
4. Crumble the gingerbread into the pan and stir it through the stew. Season with salt and pepper to taste.
5. Let it simmer on low heat for 10 minutes, stirring regularly.
6. Serve with rice or mashed potatoes and garnish with spring onions. Enjoy!
2. Pointed Cabbage Salad with Legumes and Carrot
A fresh, protein-packed salad that’s perfect for lunch or as a side dish.
Ingredients:
• 1 pointed cabbage, cut into thin strips
• 3 large carrots, grated
• 300g mixed legumes/lentils, cooked
• Salt for massaging the cabbage
For the dressing:
• Good quality olive oil
• 1 tbsp mustard
• White balsamic vinegar
• Black pepper
• A bit of ketjap manis (sweet soy sauce)
• A pinch of brown sugar
Preparation:
1. Place the cut pointed cabbage in a large salad bowl and sprinkle with salt. Massage the cabbage with your hands for a few minutes until it softens.
2. Add the cooked legumes/lentils and grated carrot.
3. Blend all dressing ingredients with a hand blender until you have a thick sauce.
4. Pour the dressing over the salad and stir well to combine.
5. Taste and adjust seasoning with additional spices or herbs as desired.
3. Pointed Cabbage Curry Mash
A hearty, one-pot meal that’s filling, nutritious, and bursting with curry flavor.
Ingredients:
• 1.5kg potatoes, cut into pieces
• 3 large carrots, sliced
• 1 large onion, cut into quarter-rings
• 3 cloves garlic, crushed
• 2cm fresh ginger, crushed
• 1 tbsp curry powder
• Plant-based milk
• Plant-based butter
• 1 bowl cooked legumes/lentils
• 1 pointed cabbage, cut into strips
• Vegetable broth
Preparation:
1. Cook the potatoes and carrots in vegetable broth in a large pot (remember to leave room for the cabbage later).
2. While the vegetables cook, heat oil in a wok and fry the onion for a few minutes. Add the garlic and ginger, stirring for another minute or two.
3. Add the curry powder and stir for 30-60 seconds until fragrant.
4. Add the pointed cabbage strips and stir-fry for a few minutes.
5. Pour in some plant-based milk and let everything simmer together for a few minutes.
6. Once the potatoes and carrots are cooked, drain them (saving the broth in a bowl). Add plant-based butter and mash until smooth.
7. Fold the curried cabbage mixture and legumes/lentils into the mash, mixing well.
These three wonderful dishes showcase just how versatile pointed cabbage can be. They’re healthy, flavorful, and easy to make—perfect for cozy winter days when you want something warming and satisfying from the kitchen.
The beauty of cooking with seasonal, locally-grown vegetables from our community farm is that you’re not just eating well—you’re eating food that’s traveled mere kilometers from soil to table, bursting with freshness and nutrients. Plus, supporting local agriculture strengthens our community and reduces our environmental impact.
I hope these recipes inspire you to make the most of your winter harvest. Enjoy cooking, and stay warm!
What are your favorite ways to prepare pointed cabbage? Share your recipes in the comments below!
