What is Hispi Cabbage? How to Cook It + Recipe Ideas

Hispi cabbage has a compact pointed head, tender green leaves and a milder flavor than standard round green cabbage. What I like about it is that the shape is genuinely useful: cut it lengthwise and the core holds the layers together, giving you neat wedges that can be browned in a skillet, roasted, braised or cooked on an outdoor grill.

You may see similar cabbages labeled sweetheart cabbage, pointed cabbage or conehead cabbage, especially when hispi isn’t named on the package. These terms aren’t technically identical.

Hispi is one specific variety within the broader pointed cabbage group, though shops and recipes seem to use the names loosely.

What Is Hispi Cabbage?

Hispi is an F1 hybrid cabbage cultivar within the Brassica oleracea species. Green cabbage, red cabbage, Savoy cabbage, kale, broccoli and cauliflower belong to the same species. Hispi produces a dense pointed head with smooth green leaves and is grown as a cool-season vegetable.

I think the pointed shape is the most useful difference for a cook. A round cabbage can certainly be cut into wedges, though the long hispi core gives each wedge a firm base and makes it less likely to fall apart in the pan. The broad cut sides also have plenty of contact with a hot surface, so they brown well.

Is Hispi the Same as Pointed Cabbage?

No. Pointed cabbage describes a group of cabbages with tapered heads, while hispi is one named variety within that group. Sweetheart cabbage is a common store label for pointed cabbage and conehead cabbage is another name you may encounter (nothing to do with the movie!)

The distinction matters most if you’re buying hispi cabbage seeds or plants and want that particular cultivar.

For cooking, I wouldn’t worry if the store has a firm sweetheart or pointed cabbage under another name. It can be prepared in the same way and is the closest hispi cabbage substitute.

Why It’s Worth Trying

• Mild flavor: Hispi is less assertive than a mature round green cabbage.
• Tender leaves: The leaves cook relatively quickly and can also be finely shredded for slaw.
• Useful shape: The pointed head divides naturally into wedges.
• Several cooking methods: You can pan-sear, roast, grill, braise, steam or stir-fry it.
• Plenty of seasoning choices: Butter, lemon, mustard, miso, garlic, Parmesan, nuts and chile all work well with its mild cabbage flavor.

How to Choose Hispi Cabbage

Look for a compact head that feels firm and heavy for its size. The leaves should look fresh and green. A few marks on the loose outer leaves aren’t a problem because those leaves can be removed, though widespread yellowing, wet patches, a soft base or a sour smell are signs to choose another cabbage.

A small head is convenient when you want four substantial wedges that fit into one large skillet. Cut a bigger cabbage into six or eight wedges, keeping them similar in width so they cook at roughly the same rate.

How to Prepare Hispi Cabbage

Keep the core when you are cooking hispi cabbage wedges. It acts as a support for the leaves and is edible once tender. Remove it when you want loose shreds for slaw, soup or stir-fry.

1. Peel away any loose, damaged or discolored outer leaves.
2. Rinse the cabbage under cold running water and dry it thoroughly.
3. Trim only the dry end of the stalk if you are making wedges.
4. Cut lengthwise through the core into quarters, sixths or eighths.
5. For shredded cabbage, halve the head, remove the core and slice the leaves crosswise.

How to Cook Hispi Cabbage

Hispi can be cooked quickly when shredded or more slowly in thick wedges. For wedges, test the core with the tip of a knife. It should be tender enough to cut easily while the leaves still have some structure.

Pan-Seared Wedges

Cut one cabbage into four wedges through the core. Brush the cut sides with oil and season them with salt and black pepper. Heat a heavy skillet over medium-high heat and cook the two cut sides of each wedge for 4 to 5 minutes per side, or until well browned.

Add 2 tablespoons of water or stock, cover the pan and reduce the heat to medium-low. Cook for another 4 to 6 minutes and check the thickest part of the core with a knife. Add butter and lemon juice just before serving if you like.

BBQ or Grilled

For BBQ hispi cabbage, cut the head into quarters and keep the core attached. Brush the wedges with oil, season them and cook the cut sides over the hottest part of an outdoor grill until charred. Move the wedges to a cooler area, close the lid and continue cooking until the core is tender.

I don’t have an outdoor grill, so an indoor grill pan and oven are more useful to me. Brown the wedges in a ridged grill pan, place them on a baking sheet and cook them at 350°F (180°C) until the core is tender. A heavy skillet will give you the same browned surface if grill marks aren’t important.

Roasted

Arrange oiled and seasoned hispi cabbage wedges on a baking sheet with one cut side facing down. Roast at 425°F (220°C) for 20 to 30 minutes, flipping the wedges once. They are ready when the edges are browned and the core is tender. Larger wedges may need more time.

Braised

Brown the wedges in butter or oil, then pour in enough stock to cover the bottom of the pan by about ¼ inch (6 mm). Cover and simmer gently for 10 to 15 minutes, checking the core with a knife. Mustard, bacon, cider and fresh herbs are all good additions to braised hispi cabbage.

Stir-Fried, Steamed or Raw

Thinly sliced hispi needs about 5 minutes in a hot wok or skillet. Steam wedges for approximately 8 to 12 minutes, depending on their size. For slaw, remove the core, shred the raw leaves finely and add the dressing shortly before serving.

Flavor Ideas

For me, the appeal of hispi is that its mild flavor leaves room for stronger seasonings. These combinations work with the cooking methods above.

• Browned butter and hazelnuts: Add toasted hazelnuts, browned butter and lemon to charred wedges.
• Miso butter: Combine softened butter with white miso and a little honey, then brush it onto roasted wedges near the end of cooking.
• Garlic and Parmesan: Roast the cabbage with olive oil and garlic, then add finely grated Parmesan for the final few minutes.
• Mustard and cider: Stir whole-grain mustard and a splash of cider into the braising liquid.
• Sesame and soy: Stir-fry shredded hispi with garlic, ginger, sesame oil and soy sauce.
• Simple slaw: Dress finely shredded raw cabbage with mayonnaise, cider vinegar, mustard and grated carrot.

6 Hispi Cabbage Recipes to Try

I’ve included six recipes that treat hispi as more than a plain boiled vegetable. There are grilled and charred wedges, miso-roasted cabbage, pasta, curry and a hearty cabbage braise.

• Grilled Hispi Cabbage with Coriander & Chilli Oil: Yotam Ottolenghi seasons grilled wedges with coriander, garlic, chile, paprika and lime.
• Charred Hispi Cabbage with Hazelnut Chilli Butter: BBC Good Food pairs darkly charred wedges with toasted hazelnuts, butter and fresh chile.
• Miso Butter Roasted Cabbage Wedges: Sweetheart cabbage is roasted with miso butter and a seasoned panko crumb.
• Cabbage Pasta: Sweetheart cabbage is combined with leeks and fresh herbs in this simple pasta dinner.
• Thomasina Miers’ Recipe for Braised Hispi Cabbage with Chorizo and Chickpeas: Cabbage wedges are braised with tomatoes, smoked paprika and chickpeas, with chorizo added near the end.
• Thai Chickpea and Hispi Cabbage Curry: Hispi cabbage, chickpeas and potatoes cook in a creamy red curry sauce for a plant-based one-pot meal.

Tips for Cooking Hispi Cabbage

• Dry it thoroughly: Water on the cut surfaces encourages steaming and slows browning.
• Keep the core attached: Each wedge needs part of the core to hold its layers in place.
• Use a broad pan: Give each cut side direct contact with the hot surface.
• Leave it alone: Let the first cut side develop a brown crust before lifting the wedge.
• Use two heat levels: Start with higher heat for color, then use gentler heat to soften the center.
• Check the core: A knife is more reliable than the clock because cabbage heads vary in size.

Hispi Cabbage Substitutes

The closest hispi cabbage substitute is another pointed cabbage sold as sweetheart cabbage. It has a similar tapered shape, tender leaves and compact core, so the cooking method usually needs no adjustment.

• Sweetheart or pointed cabbage: The best substitute for wedges, slaw, roasting, grilling and braising.
• Young green cabbage: Suitable for wedges and shredded dishes, though thick wedges may need longer to soften.
• Savoy cabbage: Good for braising, roasting, soup and stir-fry. Its crinkled leaves and looser head give it a different texture.
• Napa cabbage: Useful for slaw, soup and stir-fry. Its softer leaves cook quickly and aren’t suitable for firm roasting wedges.

Is Hispi Cabbage Healthy?

Like other green cabbages, hispi is a cruciferous vegetable that provides fiber, vitamin C and vitamin K. It can be eaten raw or cooked, so it is easy to include in slaw, stir-fries, soups and vegetable side dishes.

I think the more useful point is that you don’t have to boil it into submission. Quick stir-frying keeps some crunch, while roasting and charring give cabbage a completely different character. The amount of butter, cheese, salt or sweet glaze you add is up to you.

Growing Hispi Cabbage

For growing hispi cabbage, look for seeds or young plants specifically labeled hispi F1. Cabbage is a cool-season crop that prefers firm, fertile soil and a sunny position. Planting and harvesting dates depend on your climate, so follow the seed supplier’s regional instructions or advice from your local extension service.

Rotate cabbage and other brassicas around the garden to reduce soil-borne disease problems. Fine-mesh netting can protect young plants from birds and cabbage caterpillars. Harvest the head when it feels compact and firm, cutting through the stem with a sharp knife. You can find more info about growing hispi here and some seeds here.

What to Serve with Hispi Cabbage

Charred, roasted or braised wedges can be served with roast chicken, pork belly, sausages, steak, salmon or a bean-based main dish. Lemon and herbs suit a lighter meal, while miso-glazed or sesame-seasoned cabbage pairs well with rice and noodles.

Try it with Dutch speklappen, or shred it and add it to a Chinese chicken stir-fry. Hispi can also replace ordinary green cabbage in many soups and skillet meals.

More Cabbage Recipes to Try

Use finely sliced hispi in colcannon with Irish cheddar, chicken wonton soup with cabbage or beef wontons with cabbage and ginger. Another skillet meal that’s a bit more unusual is my Szechuan Quorn crackslaw which is keto-friendly too.

How to Store Hispi Cabbage

• Whole cabbage: Keep it unwashed in a loose or perforated bag in the refrigerator crisper drawer for up to 1 or 2 weeks.
• Cut cabbage: Wrap the cut surface or place the cabbage in an airtight container and refrigerate it for up to 3 days.
• Cooked cabbage: Cool leftovers promptly and refrigerate them in an airtight container for up to 3 days.
• Freeze: Shred the cabbage and blanch it in boiling water for 1½ minutes. Cool it immediately in ice water, drain it thoroughly and freeze it in airtight containers. Use thawed cabbage in cooked dishes because freezing softens the leaves.

Hispi Cabbage FAQs

Give This Pointed Cabbage a Try

I think hispi cabbage deserves better than being boiled until limp and pushed to the edge of the plate! I love to pan-sear the wedges to give the cut sides plenty of time to brown. Miso, mustard, garlic, Parmesan, lemon and browned butter are all flavors that work well with the cabbage’s mild flavor.