Pointed cabbage

Chou pointu

What it is

The pointed spring cabbage, whose old Paris market form is the cœur de bœuf des Vertus, is cut before the head packs tight, which is why its leaves carry no woody rib to trim out. Sown in autumn, it arrives in April, months ahead of any storable white cabbage.

In the kitchen

Quarter it through the core, oil the cut faces and roast at 220 °C for 15 minutes: the outer leaves char while the inside steams in its own water. A dense white cabbage at the same temperature only dries out.

Goes with

Butter Caraway Cream Mustard seed Pancetta Lemon Olive oil

Same species

Baek-kimchi Broccoli Brussels sprout Cabbage Cauliflower Cavolo nero

In season alongside

Broad bean Green bean Pak choi Rapeseed honey Shishito pepper Acacia honey

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