Fine Pointed Cabbage Vegetables

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	35 mins
Course	Side Dish
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Finely chop the pointed cabbage.
Melt the butter (lard) and sauté the cabbage in it. Gradually add a little water so that the vegetables can simmer gently. Add some cream.
Just before the end of the cooking time, add the sea salt and the spice mixture.
Pour over the rest of the cream and let it boil down a little. If you want the binding thicker, you can also add a portion of sour cream instead of the cream.
Pointed cabbage has a relatively short cooking time, depending on the size of the leaf strips and the desired firmness.
Carefully dose the spice. Turn the spice mill 3 times on a very fine grinding degree, add, then turn it again for the second seasoning maybe 3 times and add. There should only be a touch of spice on these vegetables.
It goes well with patties and potatoes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.