Cabbage has often been overlooked in favor of flashier vegetables and protein-packed superfoods, but this leafy green is actually a nutritional powerhouse. A staple in cuisines around the world—from American coleslaw to Middle Eastern malfouf and Chinese suan la bai cai—cabbage has long been a favorite among chefs.
“Much of this stems from its versatility,” says Woldy Reyes, chef and author of In The Kusina: My Seasonal Filipino Cooking. “We are seeing a growing trend of chefs using it as a centerpiece, like cabbage steaks, rather than just a side dish. Its culinary appeal has never been stronger.”
“Its popularity comes from its ability to transform,” adds Tatiana Mora, chef at the plant-based Michelin-starred restaurant MITA. “It can be eaten raw, fermented, steamed, roasted, or sautéed, always offering flavor, texture, and nutrition. I love it because it’s a noble vegetable—easy to grow, stores well, and can be used almost entirely, making it perfect for a mindful and respectful approach to cooking.”
It’s affordable, easy to cook, and delicious. Here’s why cabbage deserves a place at your table in 2026.
What is cabbage?
Cabbage is a leafy green from the Brassica family, which also includes broccoli, cauliflower, Brussels sprouts, and kale, explains Amy Shapiro, RD, registered dietitian and founder of Real Nutrition. It comes in several varieties, with green, red (or purple), and savoy being the most common. What sets cabbage apart from other leafy greens is its density and durability. “It’s heartier, stores longer, and holds up well to cooking, fermenting, and shredding,” says Shapiro. “Nutritionally, it shares many benefits with other cruciferous vegetables, but it’s often milder in flavor and more versatile across different cuisines.”
The Benefits
Beyond its versatility, cabbage is packed with nutrients. Shapiro highlights the following key benefits:
– Supports Gut Health: Cabbage contains fiber and other compounds that aid digestion, supporting gut bacteria and overall gut health.
– Anti-Inflammatory Properties: Rich in antioxidants and phytonutrients, cabbage has been shown to help reduce inflammation.
– Boosts Heart Health: Along with fiber, cabbage provides potassium, which supports healthy cholesterol levels and blood pressure. It also contains vitamin K, essential for blood clotting and bone health. Red cabbage, in particular, is rich in anthocyanins—antioxidants linked to improved brain and heart health.
– Regulates Blood Sugar: Low in calories and carbs but high in fiber, cabbage can help stabilize blood glucose levels.
– Boosts Immune System: Cabbage is rich in vitamin C, which offers antioxidant protection and supports immune health, along with sulfur-containing compounds that strengthen the body’s defenses. Fermented cabbage dishes like sauerkraut and kimchi also provide probiotics for gut and immune health.
– Manages Weight: High in volume but low in calories, cabbage promotes satiety, making it an ideal food for weight management.
– Potentially Reduces Cancer Risk: Like other cruciferous vegetables, cabbage contains glucosinolates—sulfur compounds that studies suggest may help lower cancer risk.
The Downsides
Cabbage is generally safe for most people, but there are a few exceptions. Shapiro notes that those with sensitive digestion or irritable bowel syndrome (IBS) should be cautious, as certain fibers in cabbage may trigger bloating, gas, or IBS symptoms.
People with thyroid concerns should also be mindful, as large amounts of raw cruciferous vegetables can interfere with iodine absorption—though this is rare and minimized when cabbage is cooked. Anyone taking blood-thinning medications should consult their doctor, as cabbage’s vitamin K content can affect blood clotting.If you take blood thinners, be aware that cabbage is rich in vitamin K, which can interact with your medication. However, you don’t need to avoid it completely. Instead, aim to consume a steady amount to stay safe. As always with health matters, talk to your doctor about how to include cabbage in your diet safely.
Ways to Cook Cabbage
“I like to make cabbage the star of the dish,” says Mora. “Roast it in wedges with spices to enhance its natural sweetness, ferment it for depth and a probiotic boost, or serve it raw in salads and slaws for freshness and acidity.”
Some simple ways she suggests enjoying cabbage at home include:
– Shredding it finely and tossing it with citrus, olive oil, and herbs
– Sautéing it with garlic, ginger, or spices
– Roasting it at high heat to caramelize the edges
– Adding it to tacos, grain bowls, or soups
“I love to char and sear it,” says Reyes. “This creates a smoky, crunchy exterior while keeping the inside mild and sweet—revealing its truly versatile nature.”
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Frequently Asked Questions
Of course Here is a list of helpful FAQs about 2026 is the year of cabbage the most underrated leafy green
General Beginner Questions
Q Why is everyone suddenly calling 2026 the Year of Cabbage
A Its a fun trend to highlight how versatile nutritious and affordable cabbage is With rising food costs and a focus on sustainable eating cabbage is getting the recognition it deserves as a kitchen superhero
Q Is cabbage just for coleslaw and St Patricks Day
A Not at all While its great in slaw and corned beef dishes cabbage is incredibly versatile You can roast it grill it stirfry it ferment it use it as a lowcarb wrap or add it to soups and stews
Q Whats the difference between green red and Savoy cabbage
A Green cabbage is the most common with tight smooth leaves Red cabbage is similar but has a vibrant color and a slightly peppery flavor Savoy cabbage has crinkly tender leaves and is perfect for stuffing or using raw in salads
Q How do I pick a good cabbage at the store
A Look for a head that feels heavy for its size with tightly packed crisp leaves Avoid any with significant browning soft spots or cracks
Health Nutrition Questions
Q What makes cabbage so healthy
A Cabbage is packed with Vitamin C Vitamin K and fiber Its also low in calories and contains antioxidants and compounds that may help reduce inflammation
Q Ive heard cabbage can be hard to digest Is that true
A For some people yes especially when eaten raw in large quantities Cooking it can make it easier to digest Fermenting it into sauerkraut or kimchi also creates probiotics that are great for gut health
Q Is cabbage a good food for weight management
A Absolutely Its very low in calories and high in water and fiber which helps you feel full Using a large cabbage leaf as a taco or wrap substitute is a popular lowcarb option
Cooking Usage Questions
Q How do I store cabbage so it lasts a long time
A Keep the whole