Cabbage pointed , sugarloaf , single piece

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  • Sometimes called sugarloaf cabbage as it resembles the cone-shaped loaves into which sugar was historically molded for sale. Pale green, solid, lightly crunchy, and quite sweet when very fresh, they are excellent for salads, slaws, and pickles.

  • Pointed cabbage is usually eaten cooked. It can be added to stir-fries or served with butter and black pepper as a side dish. It makes a tasty accompaniment to hearty stews and casseroles as well as grilled chops or steaks.

  • To store a head of cabbage, place it in a plastic bag in the crisper drawer of your fridge.

  • Easy Skillet Cabbage


    2 ounces (1/4 cup) unsalted butter
    1/2 teaspoon seasoned salt
    1 medium head cabbage, coarsely shredded
    1/4 cup onion, chopped
    3 tablespoons vinegar
    1 tablespoon sugar


    1. In a large skillet or saute pan over medium heat, melt the butter.
    2. Stir in the seasoned salt, cabbage, and onion.
    3. Cook, covered, over medium heat for 15 minutes. Stir frequently.
    4. In a bowl, blend together the vinegar and sugar, and add to the cabbage mixture. Stir gently to blend ingredients.
    5. Cook the cabbage for about 5 minutes longer, or to the desired doneness.