Sweetheart cabbage recipe, with its tender and sweet leaves, is the star of this delicious and simple recipe. Perfect for a quick and satisfying meal, this dish highlights the cabbage's natural flavours, complemented by soy and miso for a touch of umami.
Sweetheart cabbage, also known as pointed or hispi cabbage, has long been cherished in European cuisine. Its unique pointed shape and tender, sweet leaves distinguish it from other cabbage varieties. Favoured for its quick cooking time and versatility, sweetheart cabbage has been a staple in kitchens across Europe for centuries.
This savoury sweetheart cabbage is a versatile side dish that pairs wonderfully with a range of main courses. For a well-rounded meal, serve it with grilled chicken, roasted pork, or seared salmon. Vegetarians can enjoy it with steamed rice or a quinoa salad. To add an extra touch, top the cabbage with a fried egg and garnish with coriander and spring onion for added freshness and colour.
Keep any leftovers in an airtight container in the refrigerator for up to three days. For extended storage, freeze the cooked cabbage in a freezer-safe container or zip-lock bag. Make sure to remove as much air as possible to maintain its quality. The cabbage will keep well in the freezer for up to two months.
To reheat, place the cabbage in a pan and warm it over medium heat until thoroughly heated, approximately 5-7 minutes. Alternatively, you can microwave it in a microwave-safe dish, covered, for 2-3 minutes, stirring halfway through. If reheating from frozen, thaw in the refrigerator overnight before following the above methods.
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Enjoy the delightful flavours of this Savoury Sweetheart Cabbage recipe, featuring tender cabbage leaves sautéed with garlic, soy sauce, and miso for a touch of umami. Quick to prepare and versatile, this dish makes a perfect side or light main course. Add a fried egg and fresh garnishes for an extra special touch!
Remove the outer leaves of the cabbage, rinse, and dry it. Halve the cabbage lengthways, then cut into quarters. Remove the core and shred the wedges into thin slices.
In a large nonstick or cast-iron pan, heat the butter and olive oil over medium heat until the butter foams.
Add the minced garlic and sauté for a few seconds until fragrant.
Add the shredded cabbage to the pan and stir well to coat with the butter and oil. Cook for about 8 minutes, stirring occasionally, until the cabbage is lightly browned and crispy-tender. Reduce the heat to medium-low if the cabbage starts to stick or color too quickly.
Whisk the miso paste and soy sauce together in a small bowl. Add this mixture to the pan and stir well to coat the cabbage. Cook for an additional 2 minutes.
Taste and adjust the seasoning with salt and freshly ground black pepper. Sprinkle with chopped parsley if desired.
Serve the cabbage hot, optionally topped with fried eggs. Garnish with coriander and spring onion if desired.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
