A popular vegetable in Europe, Caraflex, also known as “conehead” or “arrowhead” cabbage is pointed, rather than round. It is sweet and crunchy—ideal for cole slaws and stir fries. Caraflex leaves are more loosely packed than ordinary white cabbage and more tender.

Of all the cruciferous vegetables, cabbage contains the highest amount of some of the most powerful antioxidants, which have been shown to prevent several types of cancer. It also helps lower LDL or bad cholesterol and provides 85% of the body’s daily requirement of vitamin K and 54% of vitamin C—even more than an orange! Cabbage is also an excellent source of fiber and many minerals.

Storing Fresh Caraflex:

Keep your cabbage whole until you’re ready to use it. As soon as you cut it, it will begin losing vitamin C. Place inside a loosely tied plastic bag in the crisper drawer of the refrigerator. Because caraflex is delicate, you may start noticing deterioration around a week or so. (Other hardier types of cabbage will last for up to two weeks when stored this way.) When you  remove your caraflex from the fridge to prepare, you may notice the outer leaves have wilted a bit. Simply peel and discard any leaves showing signs of damage and continue with your preparation. Due to its more delicate nature, caraflex is best consumed fresh.

Quick Prep Tips

Caraflex keeps its shape when left in large chunks such as halves or wedges, which means less work for the chef! Simply split or quarter and proceed to steam, stir-fry, bake, grill, or whatever strikes your fancy!

Grilled Quartered Conehead Cabbage Recipe


  • 1 medium head cabbage (about 1-1/2 pounds)
  • 1/3 cup butter, softened
  • 1/4 cup chopped onion
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper


  • Cut cabbage into eight wedges; place on a double thickness of heavy-duty foil (about 24 in. x 12 in.). Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper.
  • Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 20 minutes or until tender. Open foil carefully to allow steam to escape.