No need for a trip to the fancy grocery store—grab a basket, round up your crew, and head to a Dutch farm for some good old-fashioned spitskool hunting. Pointed cabbage is the cute, cone-headed cousin of the regular round cabbage. It’s milder, sweeter, and practically begs to be picked. Use a sharp knife to cut it right at the base, no wrestling required. You’ll know it’s ready when its leaves are tight and the head feels firm but light.

After you’ve loaded your baskets and pretended the hay bales are a throne, get back home. This veggie is a champ in the kitchen. Here are two ways to turn your handpicked haul into dinner gold.

Recipe 1: Buttery Garlic Pointed Cabbage with Lemon & Toasted Almonds

  • Slice one pointed cabbage into wedges (keep the core intact so they hold together).
  • In a huge skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium-high heat.
  • Add the wedges, cut-side down, and cook without moving for 4 minutes until deeply golden.
  • Flip, add 3 crushed garlic cloves, season with salt & pepper, and cook another 3 minutes.
  • Squeeze half a lemon over everything, toss in ¼ cup toasted almond slivers, and serve.
  • Bonus: The crunchy burned edges are the best part.

Recipe 2: Quick Pointed Cabbage & Ginger Noodle Bowl

  • Thinly shred half a pointed cabbage (use a mandoline for extra satisfaction).
  • Cook 200g rice noodles according to package. Drain. Run under cold water.
  • In a hot wok, heat 1 tbsp sesame oil. Stir-fry the cabbage with a thumb-sized piece of grated ginger and a chopped red chili for 3 minutes (still crunchy).
  • Toss in the noodles, add 3 tbsp soy sauce, 1 tbsp rice vinegar, and a drizzle of honey. Stir until hot.
  • Top with chopped peanuts and fresh cilantro. Done in 10 minutes flat, way faster than your farm drive.

Cocktail Recipe: Pointed Cabbage & Apple Cooler No, you’re not drinking cabbage soup. Trust the process.

  • Juice half a small pointed cabbage (about 150 ml of juice) and one green apple (100 ml juice) – a slow juicer works best.
  • In a shaker, combine 50 ml vodka, 30 ml fresh lemon juice, 15 ml simple syrup, and the cabbage-apple juice.
  • Shake with ice, strain into a highball glass over fresh ice.
  • Top with a splash of sparkling water and garnish with a thin slice of apple. It’s earthy, crisp, and way classier than it sounds.