Pointed cabbage

A cone-shaped head of Brassica oleracea with loose, thin leaves. It holds more free sugar and has thinner cell walls than white cabbage. The sugar lets a dry cut face brown fast and deep. The thin walls make it tender in 12 to 15 min of braising, where white cabbage needs 30 min or longer. Past that point it goes soft and smells of sulfur. Cut it into wedges through the core. The core holds the leaves together.