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
I see it often on Great British menu and think I will buy some seeds. Renee’s and Johnny’s has them.
I make Polish Haluski with cabbage, bacon, egg noodles and a bit of onion. Sounds odd but it is a tasty dish that kind of grows on you.
Central European soul food! I grew up eating a vegetarian version during Lent, when we observed meatless Fridays.
Vegetarian Haluski?? Interesting.
Maybe add mushrooms? Most of the Polish people I know are pretty big fans of mushrooms. LOL!
The bacon really brings the flavor for me. I am not sure how it would taste without another flavor of some sort.
Well, it was Lent and my grandmother had to stretch the grocery budget so vegetarian it was. Agree that mushrooms would have been lovely, but they were a splurge back in the day (in my adult life I have more than made up for that 
). My grandmother made her own little haluski dumplings and we could have lots of black pepper at the table if we wanted it, so that’s how we rolled.
ETA: I’m not great at pasta dough, which should be fair warning to me, yet sometime I want to try making those pasta-adjacent dumplings like grandma made.
A similar article from NYT last year about “regular” cabbage
And one about favorite cabbage recipes.
If all goes well, I’ll be looking for these next spring!
One more about caraflex, from a few years ago
