Pointed Cabbage, Authentic As Salad

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

1 head pointed cabbage
Oil, neutral
Dill-seeds
salt and pepper

Instructions

Remove the dirty-looking outer leaves of the cabbage. Grate the cabbage into fine strips with a grater (maximum thickness like uncooked spaghetti). The stalk remains as waste.
Now add a neutral oil (I recommend sunflower or rapeseed oil). Because of the different sizes of pointed cabbages, it is impossible to say how much oil - the salad should have a certain sheen. Then knead vigorously. While kneading you notice how it is getting really soft / tender.
Add the dill seeds. At the very end, carefully season with salt and possibly pepper and serve.
If you`re making this salad for the first time, I don`t recommend any variation - just let it in and try. Pointed cabbage is anything but a bland coleslaw and should not be covered by an unnecessarily large number of ingredients.

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.