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The Year of the Cabbage

  • Writer: FibonacciMD
    FibonacciMD
  • 2 days ago
  • 5 min read

From Humble Roots to Fine Dining: Why 2026 is the Year of the Cabbage

The rich history, gut-healing benefits, and cooking tips that turned cabbage into a global trend.

Culinary Medicine


year of the cabbage

Cabbage has been declared the "Vegetable of the Year" for 2026.[1] This lowly vegetable that has long been thought of as a food for the working class is now being featured by upscale restaurants.[2] Recently cabbage has taken British restaurants by storm where is it served charred, barbequed, and in curries.[3] In U.S. restaurants the number of menu items using the word “cabbage” increased by over 20% per year for the past 2 years.[1] How did this humble vegetable make its way to the top?


Cabbage Cultivation and Culture 

Cabbage is a hardy, cool-season vegetable that is a member of the Brassica plant family, which also includes broccoli, cauliflower, Brussels sprouts, and kale. [4] Cabbage comes in a variety of colors – green, white, purple, and red, and the leaves may be smooth or crinkled. Common varieties in the U.S. include, green cabbage, red cabbage, napa, bok choi, and savoy.


Cabbage has been consumed and cultivated for over 4,000 years.[5] It grows well in cool climates and produces abundant yields on small plots of land. Its resilience, adaptability to different climates, and long storage life made it a staple in places like Ireland, Germany, Russia, and China, especially for peasants and laborers; it was a common survival food during food shortages, such as the Irish potato famine.[2]  Today it is grown in over 150 countries, with China being the largest producer worldwide.[6] It is found in signature dishes from cultures around the world: kimchi in Korea, cabbage rolls in Eastern Europe, sauerkraut in Germany, corned beef and cabbage in Ireland, and coleslaw in the U.S.  


Nutrition and Health

Cabbage is a leafy green vegetable that is high in fiber, low in calories, and a good source of folate, vitamin C,  and vitamin K. Cabbage is also a source of a variety of phytochemicals, including sulforaphane, an antioxidant known for its anti-cancer properties.[7,8] Cabbage is also rich in other antioxidants including the carotenoids, beta-carotene, lutein, and zeaxanthin. Red and purple varieties of cabbage contain anthocyanins, which are powerful antioxidants that give them their vibrant color. [8] The antioxidant and anti-inflammatory phytochemicals in cabbage may help to reduce the risk of heart disease and diabetes, as well as cancer.[9,10] 


cabbage in recipes

 The fiber in cabbage promotes digestive health by adding bulk and softening the stool, speeding transit through the gut, hence promoting regular bowel movements. Fiber also acts as a prebiotic, promoting the growth of beneficial bacteria in the gut. Fermented cabbage dishes such as sauerkraut and kimchi provide an additional boost because they contain probiotic bacteria, further adding to the beneficial bacteria in the intestinal microbiome.[8] A healthy microbiome promotes immune function, modulates inflammation, and improves mental and physical health. [11] 


In addition to promoting health, cabbage has been used medicinally for thousands of years to treat ulcers, wounds, digestive disorders, and respiratory ailments. Today, naturopaths and herbalists continue to apply cabbage leaves topically in the treatment of wounds, mastitis, and arthritis and to use oral cabbage juice as a remedy for ulcers, gastritis, and acid reflux. [12] 


Despite the many health benefits of cabbage, there are a few health cautions. Too much can cause gas, bloating, and diarrhea. This is due to the fiber and raffinose, a poorly digested sugar, in cabbage. When these reach the large intestine, they are digested by the microbiome, producing gas. These symptoms can be minimized by increasing cabbage intake slowly and choosing cooked and fermented cabbage; these are less likely to cause gas because some of the fiber and raffinose have already been broken down. 


Cabbage Cuisine

The reasons this often-maligned vegetable has now become trendy are the same as those that made it a staple; it is available, inexpensive, versatile, and highly nutritious. Its long shelf life means that it will easily outlast the head of lettuce in your refrigerator. For those that have trouble getting past the memory of cabbage as that smelly vegetable boiled with corned beef on St Patrick’s Day, try a new way to prepare it. Cooking it quickly until just tender will avoid the release of sulfur compounds that cause the strong odor.[13] To cultivate your cabbage enjoyment, try slicing some raw red cabbage into your salad or add napa cabbage or bok choy to your ramen. You can stir fry some savoy with onions, ginger, and garlic or roast a slice of green cabbage with some olive oil or maybe be adventurous by trying some kimchi. 


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Effortlessly prep professional-grade coleslaw and salads with this Multifunctional Cabbage Shredder, featuring stainless steel blades and an ergonomic design for fast, uniform slicing and grating. [https://amzn.to/3Nt4gKb]



Fun Fact: Brussels sprouts are actually miniature members of the cabbage family! Learn more in our: "Brussels Sprouts: From Dreaded to Delectable".


Cabbage is one of the low-potassium food to add to your diet if you have chronic Hyperkalemia - read more in "Elevated Potassium - Hyperkalemia"


Culinary Medicine Recipes with Cabbage Ingredient:

References

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