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4 Best Sauteed Sweetheart or Pointed Cabbage Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

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

What to Do With Sweetheart Cabbage

Cabbage of any type probably has one of the worst reputations—if not 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.

Sauteing Is Key

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 article is devoted specifically to sweetheart cabbage (also known as pointed cabbage), showing you how to cook it by sauteing so 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.

4 Ways to Enjoy Sweetheart Cabbage

  1. Griddled Gammon Steaks With Sauteed Cabbage and Peppers
  2. Sauteed Sweetheart Cabbage With Bacon, Sausages and Chips
  3. Cheesy Turkey Breast Fillet With Sauteed Cabbage and Onion
  4. Griddled Pork Chop With Sauteed Cabbage and Sweet Pepper
Sweetheart cabbage is also known as pointed cabbage.

Sweetheart cabbage is also known as pointed cabbage.

How to Prepare Sweetheart Cabbage for Sauteing

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 sauteing.

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.

1. Griddled Gammon Steaks With Sauteed Cabbage and Peppers

  • 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
  • 1/2 each red and yellow peppers (capsicums), cored and sliced
  • Vegetable oil
  • 4 small gammon steaks
  • Chopped parsley to garnish

Instructions

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

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

2. Sauteed Sweetheart Cabbage With Bacon, Sausages and Chips

  • 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 sauteing
  • ½ small white onion, peeled and sliced
  • Black pepper
  • Homemade chips to serve

Instructions

  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.
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.

3. Cheesy Turkey Breast Fillet With Sauteed Cabbage and Onion

  • 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

  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. Saute 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 cabbage and sweet pepper with pork chop and fried egg.

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

4. Griddled Pork Chop With Sauteed Cabbage and Sweet Pepper

  • 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

  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.

© 2014 Gordon Hamilton