Pointed Cabbage

Pointed cabbage (Brassica oleracea var. capitata conica) is a conical-headed cabbage variety with mild, crisp leaves and the characteristically sweet, tender flavour typical of its type. The heirloom Italian variety 'Cuor di Bue' — meaning ox heart — has been cultivated since the mid-1800s and is prized for producing remarkably uniform heads. It grows quickly and thrives in a sunny position in well-prepared soil. Its compact conical shape and short maturity time make it well suited to gardens with limited space.

Growing

Start seeds indoors or in a cold frame, sowing 1 cm deep, 4–6 weeks before planned transplanting. Maintain soil temperature above 7 °C for germination, which takes 4–7 days. Sow sparsely to avoid overcrowding seedlings. Transplant outdoors once night temperatures reliably remain above 5 °C and plants have 4–6 true leaves. Space plants 30–50 cm apart in the row and leave 50–70 cm between rows.

Care

Water consistently and evenly — pointed cabbage benefits from steady moisture, especially during head formation. Apply a balanced fertiliser at transplanting and a nitrogen-rich feed once heads begin to form. Remove yellowing outer leaves to improve airflow and reduce disease risk. Check regularly for caterpillars and aphids; net plants if cabbage white butterflies are present. Firm the soil around the base if plants rock in wind.

Harvest

Harvest when heads feel firm and dense under gentle pressure and have reached a clearly defined conical shape. Cut the head at the base with a sharp knife, leaving the outer leaves on the stump — secondary side shoots may develop for a second harvest. Harvest promptly once maturity is reached, as heads can split if left too long.

In the kitchen

The sweet, tender leaves are excellent raw in coleslaw and salads, or lightly sautéed, stir-fried, or braised. Pointed cabbage wilts faster than round cabbage, making it ideal for quick, high-heat cooking. It also works well in soups and as a wrapping leaf for stuffed dishes.

Storing

Store harvested heads unwrapped in the refrigerator for up to 2 weeks. For longer storage, shred and blanch before freezing for up to 3 months. Cut heads deteriorate faster — wrap cut surfaces tightly and use within a few days.