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Sauteed Sweetheart or Pointed Cabbage Recipes

Updated on May 26, 2015
Gordon Hamilton profile image

Gordon has been cooking since childhood. He loves above all to take fresh ingredients and combine them in tasty and hopefully original ways.

Sauteed sweetheart cabbage and sweet pointed peppers with pork chop and fried egg
Sauteed sweetheart cabbage and sweet pointed peppers with pork chop and fried egg

Cabbage of any type probably has one of the worst reputations - if not in fact the worst reputation - of all vegetables. The saddest part by far about this reputation is that it is very often justified. Most people can relate to cabbage which has simply been boiled in water for an excessively long period of time, causing it to look revolting, take on a most unpleasant and slimy texture, smell like a pair of socks that have been worn for a week and taste - at best - of nothing.

The good news is that cabbage absolutely need not be like this and when cooked and served appropriately, it can be both delicious and nutritious. This page is devoted specifically to sweetheart cabbage (also known as pointed cabbage), showing how to cook it by sauteeing that it knows a beautiful appearance, texture and taste. A variety of serving suggestions are also provided, though the sauteed cabbage element of each dish can obviously be served in any way you personally choose..

Briefly - Sweetheart/Pointed Cabbage and Nutrition

Sweetheart cabbage is also known as pointed cabbage
Sweetheart cabbage is also known as pointed cabbage
Nutrition Facts
Serving size: 100g
Calories 33
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 0 g
Carbohydrates 3 g1%
Sugar 3 g
Fiber 3 g12%
Protein 3 g6%
Cholesterol 0 mg
Sodium 18 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

How to Prepare Sweetheart Cabbage for Sauteeing

Click thumbnail to view full-size
Whole sweetheart or pointed cabbageStarting to remove leaves one at a time from cabbageOuter leaves removed from cabbageTough central stalk can be seen running through cabbage leafRemoving stalk from Cabbage leafCabbage leaf is cut fully in halfCabbage leaf is rolled like cigarStarting to slice rolled cabbage leafRolled and sliced cabbage leafSliced cabbage ready for sauteeing
Whole sweetheart or pointed cabbage
Whole sweetheart or pointed cabbage
Starting to remove leaves one at a time from cabbage
Starting to remove leaves one at a time from cabbage
Outer leaves removed from cabbage
Outer leaves removed from cabbage
Tough central stalk can be seen running through cabbage leaf
Tough central stalk can be seen running through cabbage leaf
Removing stalk from Cabbage leaf
Removing stalk from Cabbage leaf
Cabbage leaf is cut fully in half
Cabbage leaf is cut fully in half
Cabbage leaf is rolled like cigar
Cabbage leaf is rolled like cigar
Starting to slice rolled cabbage leaf
Starting to slice rolled cabbage leaf
Rolled and sliced cabbage leaf
Rolled and sliced cabbage leaf
Sliced cabbage ready for sauteeing
Sliced cabbage ready for sauteeing

The leaves from a sweetheart or pointed cabbage - just like any cabbage - should be removed one at a time, carefully so as they are not torn. They should be washed thoroughly in cold water, noting that the outer leaves in particular may actually still have some soil attached.

You will see a thick inner core to the leaves, shaped almost like a very narrow triangle. This core is extremely tough, especially in the larger outside leaves. It should be carefully cut out and removed by laying the leaf flat on a chopping board and using a sharp knife.

After the core is removed, cut the leaf fully in half and lay one half on top of the other. Roll like a cigar and then slice across the way. Separate the strands of each disc and your cabbage is ready for sauteeing.

Griddled Gammon Steaks with Sauteed Cabbage and Peppers

Griddled gammon steaks served with apple and pineapple sauce, sauteed cabbage and peppers
Griddled gammon steaks served with apple and pineapple sauce, sauteed cabbage and peppers

Cook Time

Prep time: 15 min

Cook time: 15 min

Ready in: 30 min

Yields: Two servings

Ingredients

  • 1 large Bramley apple, peeled, cored and roughly chopped
  • 1 pineapple ring, moderately finely chopped
  • 2 tablespoons pineapple juice
  • Juice of half a lemon
  • 1 teaspoon sugar
  • 2 large cabbage leaves, cored and chopped
  • ½ each red and yellow peppers (capsicums), cored and sliced
  • Vegetable oil
  • 4 small gammon steaks
  • Chopped parsley to garnish

Instructions

Click thumbnail to view full-size
Apple and pineapple sauce ingredientsStarting to cook apple and pineapple sauceApple and pineapple sauce is readyCabbage and peppers for sauteeingSauteeing cabbage and pepperSmoked gammon steaksSatrting to griddle oiled gammon steaksGriddled gammon steaksSauteed cabbage and peppers are plated with gammon steaksApple and pineapple sauce is plated with gammon steaks
Apple and pineapple sauce ingredients
Apple and pineapple sauce ingredients
Starting to cook apple and pineapple sauce
Starting to cook apple and pineapple sauce
Apple and pineapple sauce is ready
Apple and pineapple sauce is ready
Cabbage and peppers for sauteeing
Cabbage and peppers for sauteeing
Sauteeing cabbage and pepper
Sauteeing cabbage and pepper
Smoked gammon steaks
Smoked gammon steaks
Satrting to griddle oiled gammon steaks
Satrting to griddle oiled gammon steaks
Griddled gammon steaks
Griddled gammon steaks
Sauteed cabbage and peppers are plated with gammon steaks
Sauteed cabbage and peppers are plated with gammon steaks
Apple and pineapple sauce is plated with gammon steaks
Apple and pineapple sauce is plated with gammon steaks
  1. Put the apple, pineapple, pineapple juice, lemon juice and sugar in to a saucepan.
  2. Sit the pan on a fairly high heat, stirring all the time with a wooden spoon, just until the juice begins to simmer.
  3. Reduce the heat and continue to simmer and stir for three or four minutes, until the juice is largely evaporated and the apple pieces are just starting to break down.
  4. Turn off the heat, cover and set aside to cool slightly while you prepare the rest of the ingredients.
  5. Start your griddle pan preheating on a very high heat. It must be smoking hot before you add the gammon steaks. Do not oil the griddle pan.
  6. Pour a tablespoon or so of oil in to a non-stick frying pan and bring up to a medium heat and add the cabbage and peppers. Season with salt and pepper and sautee for three or four minutes, stirring extremely frequently.
  7. Use a pastry brush to brush the gammon steaks with vegetable oil. Lay them carefully on to the smoking hot griddle with cooking tongs. (Depending upon the size of your griddle, you may have to cook them in two batches) These steaks took only about a minute each side but the thickness will make this determination. A good idea is to look at them from the side and judge when they are cooked halfway through. They should then be turned to cook for the same length of time on the second side.
  8. Lift the gammon steaks to a serving plate. Arrange the cabbage and peppers alongside before spooning on the apple and pineapple sauce. Finish off with the chopped parsley garnish.

Sauteed Sweetheart Cabbage with Bacon, Sausages and Chips

Sweetheart cabbage is sauteed with bacon and served with sausages and chips
Sweetheart cabbage is sauteed with bacon and served with sausages and chips

Cook Time

Prep time: 5 min

Cook time: 20 min

Ready in: 25 min

Yields: 1 serving

NB: Times do not include time required to prepare chips/fries

Ingredients

  • 4 beef sausages
  • Vegetable oil
  • 2 rashers back bacon (or 4 slices American/streaky bacon), roughly chopped
  • 2 medium to large sweetheart cabbage leaves, prepared for sauteeing
  • ½ small white onion, peeled and sliced
  • Black pepper
  • Homemade chips to serve

Instructions

Click thumbnail to view full-size
Starting to fry sausagesSweetheart cabbage, onion and baconSweetheart cabbage, bacon and onion ready for sauteeingSatrting to sauté chopped baconCabbage and onion are added to lightly sauteed baconSauteed bacon, onion and sweetheart cabbageSausages are plated with sauteed cabbage and bacon
Starting to fry sausages
Starting to fry sausages
Sweetheart cabbage, onion and bacon
Sweetheart cabbage, onion and bacon
Sweetheart cabbage, bacon and onion ready for sauteeing
Sweetheart cabbage, bacon and onion ready for sauteeing
Satrting to sauté chopped bacon
Satrting to sauté chopped bacon
Cabbage and onion are added to lightly sauteed bacon
Cabbage and onion are added to lightly sauteed bacon
Sauteed bacon, onion and sweetheart cabbage
Sauteed bacon, onion and sweetheart cabbage
Sausages are plated with sauteed cabbage and bacon
Sausages are plated with sauteed cabbage and bacon
  1. Pour a couple of tablespoons of vegetable oil in to a small to medium frying pan. Add the unpricked sausages and cook on a very low heat for fifteen to twenty minutes, until the sausages are done, turning them frequently.
  2. Add a similar amount of oil to a second, slightly larger pan and fry off the bacon pieces for about a minute until sealed all over. Add the cabbage and onion, season with black pepper and sautee for three or four minutes more.
  3. Plate the sausages with the sauteed cabbage and bacon on one side and the freshly made chips on the other.

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Cheesy Turkey Breast Fillet with Sauteed Cabbage and Onion

Sweetheart cabbage is sauteed with onion and soy sauce before being served with cheesy turkey fillet and pan roasted potatoes
Sweetheart cabbage is sauteed with onion and soy sauce before being served with cheesy turkey fillet and pan roasted potatoes

Cook Time

Prep time: 1 hour

Cook time: 40 min

Ready in: 1 hour 40 min

Yields: One serving

Ingredients

  • 6 baby new potatoes (or as required)
  • 6 ounce turkey breast fillet/steak
  • Salt and pepper
  • Vegetable oil
  • 1 large sweetheart cabbage leaf, chopped for sauteeing
  • ½ small white onion, peeled and thinly sliced
  • Good splash of light soy sauce (optional)
  • 1 tablespoon grated cheddar cheese
  • Generous pinch dried sage

Instructions

Click thumbnail to view full-size
Boiled and cooled potatoes are peeled for deep fryingSliced cabbage and onion for sauteeingStarting to fry seasoned turkey breast filletStarting to sautee cabbage and onionGrated cheese is seasoned with sage and pepperFried turkey breast steakPotatoes are drained on kitchen paperCheese is scattered on turkey breast for melting
Boiled and cooled potatoes are peeled for deep frying
Boiled and cooled potatoes are peeled for deep frying
Sliced cabbage and onion for sauteeing
Sliced cabbage and onion for sauteeing
Starting to fry seasoned turkey breast fillet
Starting to fry seasoned turkey breast fillet
Starting to sautee cabbage and onion
Starting to sautee cabbage and onion
Grated cheese is seasoned with sage and pepper
Grated cheese is seasoned with sage and pepper
Fried turkey breast steak
Fried turkey breast steak
Potatoes are drained on kitchen paper
Potatoes are drained on kitchen paper
Cheese is scattered on turkey breast for melting
Cheese is scattered on turkey breast for melting
  1. The potatoes have to be boiled until cooked and then left to cool. This is what adds to the seemingly lengthy prep time.
  2. Put them unpeeled in to a pot of cold salted water, bring it to a simmer and maintain until the potatoes are cooked - up to half an hour.
  3. Drain the potatoes well and let them briefly steam off before covering and giving them up to an hour to cool.
  4. Pour a little oil in to a small frying pan and bring it up to a medium heat. Season the turkey on both sides with salt and pepper and fry over a medium heat until cooked. This steak took five minutes each side.
  5. When the turkey has been turned on to its second side, Peel the potatoes and start them deep frying in hot oil for about five minutes until crisp and golden.
  6. Sautee the cabbage and onion in a little oil in a second frying pan, adding the light soy sauce for the last minute of cooking.
  7. Drain the potatoes on kitchen paper.
  8. Scatter the cheese over the turkey, followed by the sage. Melting the cheese fully under a grill/broiler is optional as the heat of the turkey will largely do the job fairly quickly.
  9. Plate up the meal components and serve immediately.

Griddled Pork Chop with Sauteed Cabbage and Sweet Pepper

Griddled cabbage and sweet pepper with pork chop and fried egg
Griddled cabbage and sweet pepper with pork chop and fried egg

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: One serving

Ingredients

  • 1 boneless pork chop
  • Vegetable oil
  • 1 large sweetheart cabbage leaf, prepared for sauteeing
  • ½ sweet pointed pepper, seeded and moderately finely diced
  • ½ small white onion, peeled and sliced
  • Salt and pepper
  • 1 egg
  • 2 tablespoons canned sweetcorn
  • Freshly chopped parsley to garnish

Instructions

Click thumbnail to view full-size
Sweet pointed pepper and onionSlicing onion for sauteeingRemoving seeds from sweet pepperCabbage, onion and sweet pepper ready for sauteeingPork chop or steakStarting to griddle pork chopSauteeing cabbage, onion and sweet pepperPork chop is turned in griddle panGriddled pork chop is restedPork chop, fried egg and sauteed cabbage combination are plated
Sweet pointed pepper and onion
Sweet pointed pepper and onion
Slicing onion for sauteeing
Slicing onion for sauteeing
Removing seeds from sweet pepper
Removing seeds from sweet pepper
Cabbage, onion and sweet pepper ready for sauteeing
Cabbage, onion and sweet pepper ready for sauteeing
Pork chop or steak
Pork chop or steak
Starting to griddle pork chop
Starting to griddle pork chop
Sauteeing cabbage, onion and sweet pepper
Sauteeing cabbage, onion and sweet pepper
Pork chop is turned in griddle pan
Pork chop is turned in griddle pan
Griddled pork chop is rested
Griddled pork chop is rested
Pork chop, fried egg and sauteed cabbage combination are plated
Pork chop, fried egg and sauteed cabbage combination are plated
  1. Start your griddle pan preheating to a smoking hot heat. Oil the chop on both sides with a pastry brush before frying for two or three minutes each side until done. Lift to a heated plate, season with salt and pepper, cover with foil and allow to rest for a few minutes while the rest of the meal is prepared.
  2. Heat a couple of tablespoons of oil in a frying pan and sautee the cabbage, onion and around two-thirds of the sweet pepper, seasoning with salt and pepper.
  3. Rub a small frying pan with oil (using kitchen paper wad) and bring up to a medium to high heat. Break the egg in to a small bowl before pouring carefully in to the pan. Reduce the heat after thirty seconds or so and fry until the white is set all around the yolk. This cooks the egg perfectly sunny side up.
  4. Mix the remaining pepper with the sweetcorn.
  5. Lay the pork chop on the serving plate and the fried egg on top. Plate the remaining ingredients immediately to serve.

Check Out the Video to See the Egg Frying Process in Full

© 2014 Gordon Hamilton

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    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom

      I hope you do and enjoy them very much jcsteele. I love cabbage as well, of different types, and wish more people could realise the possibilities it affords as a foodstuff.

    • jcsteele profile image

      Jelena 2 years ago from Florida

      I'm from Croatia originally so in my culture cabbage is defiantly used often in recipes. I won't be surprised if i end up cooking some of these.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom

      One of those foodstuffs that has a few different names, Kristen. Glad you like the ideas and hope you manage to track it down. Thanks!

    • Kristen Howe profile image

      Kristen Howe 2 years ago from Northeast Ohio

      Great recipes Gordon. I never heard of sweetheart cabbage before. It looks interesting enough to give it a try. Voted up for useful!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      I think using it in a stir fry is a great idea, DzyMsLizzy. So far as I know, napa cabbage is another type of Chinese cabbage but no matter: I'm sure this would work. Thanks for visiting and commenting.

      Thanks RichBest - I hope you do try cabbage again and discover a whole new world of tasty pleasyre :)

      Thanks, rebeccamealey. Sauteeing is my favourite way of cooking cabbage. I hope you give it a go.

    • rebeccamealey profile image

      Rebecca Mealey 3 years ago from Northeastern Georgia, USA

      I love cabbage, and I never thought of sauteing it. What a wonderful idea. That plate of food looks so good. Thanks and congrats!

    • profile image

      RichBest 3 years ago

      Wow, thank you, my friend, those are some pretty cool recipes. I am not actually into cabbage, but your recipes make me want to try it, they sound delicious. :)

    • DzyMsLizzy profile image

      Liz Elias 3 years ago from Oakley, CA

      Congrats on HOTD!

      This looks as though it could be used in a Chinese stir-fry, instead of Bok Choy. As a vegetarian, I'd find it would be a good alternate or addition. I'll have to try it, if I can find any. I've never seen any cabbage in our stores outside of the standard 'head' cabbage that looks a lot like an iceberg lettuce head, or "Napa" cabbage. Perhaps "Sweetheart" is an alternate name for "Napa" cabbage?

      Voted up, interesting and useful.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      Wow, Aneegma! I am impressed and honoured that you tried one of these ideas so quickly. Thanks for visiting and for letting me know.

    • Aneegma profile image

      Merida Craze 3 years ago

      This hub made me so hungry that I went off to make the Griddled Pork Chop with Sauteed Cabbage and Sweet Pepper using these instructions. ABSOLUTELY DELICIOUS!! Thank you and congrats on HOTD. Much deserved indeed. Voted up.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks, Victoria - you're either psychic or your opinion is highly rated and valued! ;)

      Thanks, RTalloni and I like the pun :)

    • RTalloni profile image

      RTalloni 3 years ago from the short journey

      Congrats on your Hub of the Day for this sweetheart of a cabbage recipe!

    • Victoria Lynn profile image

      Victoria Lynn 3 years ago from Arkansas, USA

      OMG, Gordon! I just said four days ago that this hub, with its beautiful photos, should be HOTD! AND IT IS!!! Awesome! Congrats!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      Glad you already like cabbage DreamerMeg and I hope this suggestion helps add a further taste dimension for you. Thanks for visiting.

      Thanks, swilliams. I hope you like the cabbage as much as the pictures :)

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      Yes, understood Venkatachari M - I too would like to know the answer :)

    • swilliams profile image

      Emunah La Paz 3 years ago from Arizona

      What A beautiful presentation! I'm very hungry now! The pictures are wonderful! Thanks for sharing! Voted up!

    • DreamerMeg profile image

      DreamerMeg 3 years ago from Northern Ireland

      Those are some REALLY great recipes. We all love cabbage anyway in this house but I haven't actually tried sauteeing it. Must give that a try - feeling hungry now!

    • Venkatachari M profile image

      Venkatachari M 3 years ago from Hyderabad, India

      I was simply placing my doubt in the hope that a reader might be able to clear my doubt. I do not address any particular person. So feel free. Not any serious matter.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      I think we all have our food comfort zones to one extent or another, randomcreative. I hope this does encourage you to give cabbage another serious try. I love it now! Thanks for visiting and commenting :)

      I'm not up on the science of this Venkatachari M, I'm afraid. Maybe a food scientist will be reading and will spare a minute to enlighten us all ?

    • Venkatachari M profile image

      Venkatachari M 3 years ago from Hyderabad, India

      Cabbage is a very healthy green vegetable and I like it very much even though some people do not like it. Better cooking makes it so much tasty and you should not hate it.

      regarding keeping it fresh for many days in your fridge, I also agree to it. But I don't understand why many vegetables get rotten if you keep more than two days. Cabbage remains fresh even after one week. Why so?

    • randomcreative profile image

      Rose Clearfield 3 years ago from Milwaukee, Wisconsin

      I'll be honest, it's extremely rare that I eat cabbage, much less cook with it. You may encourage me to get out of my comfort zone a little! Thanks for a great mix of recipes as always.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you chhosetolive and I am glad the recipes are useful to you.

      Good point about the freshness and very true Rochelle. Thanks for visiting.

    • Rochelle Frank profile image

      Rochelle Frank 3 years ago from California Gold Country

      These look very good. One thing I appreciate about cabbage, is that it is one fresh vegetable that is easy to keep on hand in the refrigerator for quite some time. Thanks for the ideas.

    • choosetolive profile image

      Ravi and Swastha 3 years ago from London, Canada

      Nice hub. Definitely I will try cabbage in my recipes differently rather than boiling & spoiling. Though I don't eat non-veg, information in utilizing the cabbage is very useful. Voted up!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      You're welcome, suziecat7 and thanks for visiting. You are far from being alone in not eating enough cabbage - it's a shame it's so under-rated.

      Glad you enjoy it already Victoria and that the ideas may be useful to you. Thanks for your comment and the Pin :)

      Thanks for letting me know you caught up with the thumbnail option Venkatachari M. Hope you find the facility useful in your own Hubs.

    • Venkatachari M profile image

      Venkatachari M 3 years ago from Hyderabad, India

      Yes. There they are. I had seen only the full images and not gave attention to those thumbnails. Now I can see it is very great. There are 51 images overall. Very good. I don't know about this thumbnail facility. It is very good to cover as many photos.

    • Victoria Lynn profile image

      Victoria Lynn 3 years ago from Arkansas, USA

      I really like cabbage and appreciate new recipes for it. I'm pinning this one. Oh, and your photos are beautiful. This is definitely hub-of-the-day worthy!!!

    • suziecat7 profile image

      suziecat7 3 years ago from Asheville, NC

      I really don't eat cabbage enough. Thanks for the ideas.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you very much for your comment, Venkatachari M. I'm glad you enjoyed the Hub and it's particularly pleasing to know that it proved interesting to a vegetarian.

      With regard to the names of certain foodstuffs, I'm sure you will be aware that this can be a huge problem in many instances when trying to write for a world audience. So many foods are known by different names in different regions or countries. One extreme example I always refer to is a type of fish caught in UK waters which I call a coley - this fish is known by 4 other names (that I'm aware of!) in the West of Scotland alone. This of course means that it's impossible to incorporate all variations in to any article. Specifically in relation to bell peppers, however, I am aware that they are very popularly known as capsicums in countries such as India, Australia and more, so given the extent of this usage, I will in the next few minutes amend this page accordingly.

      Photos are something I try to include extensively in my food articles. I do believe, however, it is possible to include too many. Given that you specifically mention the apples, I'm wondering if you're perhaps not aware of the facility to click on thumbnails in certain parts of the article to inspect many further photographs?

      Thanks again and I hope you give one of these ideas a try.

    • Venkatachari M profile image

      Venkatachari M 3 years ago from Hyderabad, India

      Very interesting hub. Even though I am a vegetarian, I enjoyed the post. But it can have some more images of sliced apple pieces and boiling of the recipe, etc. One more thing to give importance is that people might be unaware of some ingredients or tools that you use while preparing the recipe. for example, I do not know what is yellow pepper and red pepper. Pepper is used by me to denote the black pepper seeds that we use. Only on checking at Google search, I came to know that they call capsicum as pepper. So you could have used the words red and yellow pepper or capsicum to be clear.