This really cracked me up. The veg also known as sweetheart or pointy cabbage has been on menus in Germany for decades — including many restaurants I used to translate for, and for a good reason: Spitzkohl truly is delicious.
Amazing what random food becomes trendy these days. See also “kale.” 
I saw it on a lot of Scottish menus but did not try it. Also “tender stem broccoli” was everywhere.
It’s really delicious (more versatile than kale in my book), so its sudden popularity doesn’t surprise me. Wonder if/when the trend will hit the big bad city. Have you seen it on menus in your neck of the woods?
We have Caraflex cabbage, which is “an improved Hispi variety,” so maybe even better?
I’d have to do a side-by-side taste test 
I’ve never ordered it in a restaurant, I don’t think, but I have bought and cooked it.
Poor stinky cabbage…the superfood people forgot about. Yes, cabbage is superfood, without marketing and influencers to push it because, well, it’s stinky un chic cabbage. BTW, a lot of normally not grilled food tastes great grilled, like choy sum, bok choy, underripe peaches. But seriously, sautéed cabbage with a little butter and onion is great….or in bacon grease, a classic.
I have never found cabbage to be stinky. I tend to either braise it or saute it.
Yeah, I find cruciferous veg far more stinky than cabbage. Unless it’s kimchi, of course — which is ‘stinky’ in a good way.
Isn’t that a different name for broccolini?
Not sure, 'cause I never saw it on a plate. But maybe?
Yes
