Pointy headed cabbage uses

Re: Helen's All Night Diner,
Spitzkraut is NOT traditionally used to make Sauerkraut. It is used in cabbage slaws, cabbage rolls (Sarma/Halupki, depending upon where one's roots are), or an a-la-minute soup.
The leaves are very tender, and will disintegrate under vinegar/salt after a period. S

FYI - The oven braised cabbage was phenomenal. It cooked low (325) and slow (2 hours) and turned out almost sweet in nature. The best cabbage I've ever had.

After FAR too much thought about this I decided to do an oven braise with some carrots and onions. Simple as pie. I will let you know how it turns out. It's in the oven now. To be paired with a couple of grilled Nathan's hot dogs. Now that's an easy Sunday dinner.

I found the recipe here.
http://www.thenourishinggourmet.com/2008/11/worlds-best-braised-cabbage-2.html

I grow Early Jersey Wakefield because it's done in about 2 months, and it's got a pointy head, bless it.

It's cabbage season in France, too, and here's a recipe that I hope tastes as good as it looks. http://www.davidlebovitz.com/2011/05/cole-slaw-with-wasabi-dressing/

Spitz Kraut! Traditionally used to make sauerkraut. Use in place of your favorite cabbage recipes. Love the way it looks, cracks me up!

Mmm. Lucky you. I like to add shredded apple or Asian pear to a good slaw.

A quick slaw is always delicious, from what I've seen this cabbage would be good eaten raw. I always make slaw with garlic, fresh lemon juice, s&p, olive oil and some dried mint.