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