Spitzkohl, Spitzkraut, Filderkraut or Funky Pointy Cabbage
Spitzkohl can take a long time to grow and develop, 100 to 160 days depending on the cultivar and growing environment (dwarf selections are faster), so it's typically a fall crop. Fall is the best time of year to eat cabbage anyway. Once the first light frost hits, the heads develop a pleasant sweetness and milder flavor.
The chief attribute of this cabbage is that it’svery delicious to eat. The leaves are mild, super crisp and sweet.Cabbage this good deserves to be made into slaw, but it’s also greatfor sauerkraut, cabbage rolls or soup.
One of my favorite basic slaw recipes is slightly sweet, a little vinegary and not too creamy, ideal for this tasty cabbage.
Salad:
1 medium spitzkohl head cored and shredded (~6 to 7 cups)
1 tablespoon grated sweet onion
1 to 2 carrots peeled and grated
- 1/3 cup vinegar
- heaping teaspoon spicy German mustard (Lowensenf is best)
- 2 tablespoons good mayonnaise
- 1/4 cup sugar
- 1/3 cup canola oil
- Salt and Pepper to taste
I dislike celery seed but it can be added to taste.
Mix veggies and dressing, and allow the salad to chill in the fridge overnight. It tends to taste better the next day.
Spitzkohl slaw pairs well with this delicate fried golden redfish
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11/10/2010 5:24 PM
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Teach me how to cook rolls!
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What?
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What beautiful cabbage! I have to grow this in fall. Thanks for the blog!
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