Ohhh yes — Cabbage is officially cool again 🥬✨ — and not just the boiled, boring stuff from your childhood. Today’s cabbage is crunchy, colorful, versatile, and packed with nutrients. Let me break down why it’s having a major culinary comeback and how to enjoy it:
Why Cabbage is Trending
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Super healthy & low-calorie
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Rich in fiber, vitamins C & K, antioxidants, and even compounds that may support heart health and digestion.
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Versatile AF
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Can be fermented (sauerkraut, kimchi), raw (slaws, salads), braised, roasted, or sautéed.
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Works in Asian, European, and modern fusion dishes alike.
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Crispy & satisfying
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Leaves hold up well to crunch, roasting, or pickling, giving dishes texture that everyone loves.
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Budget-friendly & sustainable
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Affordable, widely available, and lasts long in the fridge — perfect for minimizing food waste.
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How to Use Trendy Cabbage
1️⃣ Fermented Magic
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Kimchi or sauerkraut: probiotic-rich, tangy, spicy, and great on tacos, bowls, or sandwiches.
2️⃣ Fresh & Crunchy
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Asian slaw: shredded cabbage, carrot, green onion, sesame oil, rice vinegar, and a little honey.
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Cole slaw remix: add apples, pomegranate seeds, or roasted nuts for texture and flavor.
3️⃣ Roasted or Braised
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Roasted cabbage steaks: thick wedges, olive oil, salt, pepper, roast at 425°F / 220°C for 20–25 min until caramelized.
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Braised cabbage: slowly cook with butter, onions, and a splash of vinegar for a tender, flavorful side.
4️⃣ Soup & One-Pot Wonders
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Cabbage soup: hearty, low-calorie, and filling.
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Stir-fries & fried rice: adds bulk, crunch, and color.
Pro Tips
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Use both green and purple cabbage for visual flair and extra nutrients.
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Thinly slice for salads or stir-fries; thick wedges for roasting or braising.
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Mix with herbs and acid (vinegar, lemon juice) to brighten flavors.