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sauteed sweetheart cabbage with parsley and soy sauce in a bowl on a green kitchen cloth.
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4.91 from 10 votes

How to Cook Sweetheart Cabbage

The simplest and most delicious way of cooking sweetheart cabbage, also known as pointed or hispi cabbage.
Prep Time5 minutes
Cook Time10 minutes
Course: Side Dishes
Cuisine: American, German
Servings: 4
Calories: 176kcal
Author: Adina

Equipment

  • Large nonstick or cast-iron pan

Ingredients

  • 1 small sweetheart cabbage about 2 lbs/ 900 g
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 tablespoons soy sauce
  • pinch of fine sea salt optional
  • freshly ground black pepper
  • 1-2 tablespoons chopped parsley optional

Instructions

  • Prepare cabbage: Remove the outer leaves, rinse, and dry the vegetable. Halve the head, then cut it into quarters. Remove the core, making a V-shaped cut around it. Discard it. Shred the wedges into thin slices by cutting diagonally across them.
  • Cook: Heat butter and olive oil in a large pan (preferably nonstick or cast-iron). Let the butter foam just for a few seconds. Add the cabbage and stir well. Cook for 8 minutes on medium heat. Reduce heat to medium-low if the cabbage starts to stick or colors too quickly. Cook until lightly browned, crispy tender, but not too soft or mushy.
  • Add soy sauce and stir for another 2 minutes. Remove from the heat.
  • Adjust the taste with a pinch of salt (it might not be necessary, soy sauce is salty) and some black pepper. Sprinkle with chopped parsley before serving.

Nutrition

Calories: 176kcal | Carbohydrates: 13g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 806mg | Potassium: 584mg | Fiber: 5g | Sugar: 1g | Vitamin A: 461IU | Vitamin C: 95mg | Calcium: 110mg | Iron: 2mg