Over the past few years, borecole, better known as kale, has experienced a boom in popularity. But other types of cabbage are increasingly finding their way back onto our plates as well. It is now clear that you don’t have to boil cabbage until it is virtually pulp, as was often the case in the past. In fact, cabbage is ideal for frying or even roasting in the oven. For example, you can brush a whole cauliflower with marinade, wrap it in aluminium foil and bake it in the oven. Unwrap it after baking, brush it with oil and brown in a pan. Other types of winter cabbage, such as Brussels sprouts or kale, also cope well with heat and roasting flavours. Brussels sprouts, for example, can be quartered and fried in hot oil. Add seasoning according to taste: salt and pepper, and chilli flakes too if you like. The popular kale can also be prepared in this way. Kale crisps are worth the effort as well: Remove the midribs, cut the leaves into small pieces, marinate them with oil and salt, and bake in the oven at 180 degrees until crispy. Quick tip: The midrib of the kale is a wonderful vegetable – wrap it up and you can store it for a few days in the refrigerator. To prepare it, simply slice it into fine slices, then blanch them, toss in a little olive oil and season to taste.