Step aside, cauliflower; 2026 has a new ‘It’ Veggie. Cabbage has successfully made its debut this year, playing it cool as the underdog for years. With the economy in the state that it’s in right now (let’s not talk about it), cabbage couldn’t have come at a better time. It’s affordable, lasts like forever in the fridge, and, with the right cooking techniques, will absolutely make your dinners far more nutritious and tasty.
Live, laugh, leaf baby!
It doesn’t really come as such a big surprise that cabbage swiftly took the MVP award for top 2026 veggie – it’s been on the food scene for centuries, and always in the background, producing interesting and comforting dishes. According to the latest Pinterest Predicts 2026 report, “In the year ahead, Boomers and Gen X will say goodbye to their cauliflower obsession and crown cabbage the new kitchen MVP. Think blistered-edge “steaks”, kimchi cocktails and even crispier taco wraps. It’s crunch time baby.”
And it shows. People on the web have increasingly searched for cabbage-centred recipes, including sautéed bok choy, cabbage dumplings, golumpki soup (a Polish stuffed cabbage soup), cabbage alfredo, and fermented cabbage.
Why cabbage and why now? Cabbage has been around for ages and has made its mark in many cuisines spanning the length of the globe. Whether you’re into typical French flavours, fermented Asian techniques, Eastern European stuffings, or vibrant and earthy African flavours, cabbages are there.
Moreover, they’re economical (the price you pay for a gigantic head of cabbage is actually unbelievable), last for ages in the fridge, surprisingly nutritious (cabbages contain fibre, protein and essential vitamins C and K) and are extremely versatile (from stuffed cabbage soup to kimchi cocktails and more).
The actual question here should be why you wouldn’t want to make it part of your weekly shopping list.
Cabbage recipes you’ll love
Chefs around the globe have their unique ways of preparing cabbage: sous vide and finished in a wood-fired oven, pickled and ready to serve alongside fattier dishes, simmered with ham hocks to make a satisfying soup, shredded and added to a zesty vinaigrette, or seared, braised and served on a light creamy sauce, finished with fine herbs and a nutty spice mix.
And let’s not forget that when we talk about cabbages, we mean all 27 varieties, not just the usual green or red ones at your local supermarket. From bok choy to Chinese (or napa) cabbage, and brussels sprouts to kohlrabi, the choices and cuisines are endless.
Jump straight onto the bandwagon with a few of our favourite recipes:
Red cabbage, carrot and beetroot salad with a sweet chilli dressing
