Every so often, for reasons that would most likely require an entire article to unpack, humanity plants a particular food firmly into the Zeitgeist.
In 2023, we had Tomato Girl Summer – less of a reflection of what we were eating but rather a Mediterranean lifestyle, infused with linen dresses. And let’s not forget 2020’s sourdough obsession, when lockdown baking turned the simple loaf into a flour-dusted badge of honour.
Now, fast-forward to 2026 and there’s suddenly a new vegetable in town. That’s right – everything is coming up cabbages.
Loved for its versatility, nutritional value and budget-friendly appeal, the cabbage has quietly crossed over into trend territory. From jarred and fermented, to seasoned, boiled and even worn – we’re looking at you, Sandy Liang cabbage bag – this once-overlooked staple is making its presence known well beyond the vegetable patch.
Keen to get to the core of it? Researcher, nutritionist and women’s health brand Greenher co-founder Dr Bonnie Brammall sheds light on why the cabbage deserves a permanent spot on our plates.
A craze with crunch
If you – or your taste buds – aren’t convinced by TikTok’s current obsession with cabbage recipes, we don’t blame you.
Historically speaking, outside of the 1980s and its Cabbage Patch Kids-induced PR boost, the rarely talked about vegetable is typically seen as a bland, shrivelled up side dish. Reliable, yes, but hardly associated with the nutritional benefits and trendiness of its much cooler, cultivated cousins: baby spinach and kale.
That said, Brammall doesn’t seem too surprised by the thick-leafed underdog’s sudden uprising, pointing out ways in which cabbage aligns with larger societal trends around how we eat and think about food.
“Cabbage sits at the intersection of several key trends – digestive health, plant-forward eating and cost-conscious nutrition,” she explains.
“It’s rich in phytonutrients and prebiotic fibres, and naturally low in calories, and can be enjoyed raw, cooked or fermented. It also works well across cultural cuisines, making it a globally accessible vegetable that aligns with a broader shift toward eating everyday nourishing foods.”
While cabbage is often quietly celebrated for its ability to be cooked in a variety of ways, its raw form offers a diverse nutritional profile, too.
“It’s a surprisingly good source of vitamin C, especially when eaten raw. It also contains folate, vitamin K and sulphur-containing compounds that play a role in detoxification and hormonal support,” Brammall notes.
What are Cabbage’s health benefits?
The benefits of cabbage, however, extend far beyond impressive viral dinner hacks, with Brammall stressing that its long-term effects can have a significant impact on our overall health and wellbeing.
“Regular consumption of cabbage may support long-term health by contributing to reduced inflammation, improved digestion and better metabolic balance,” she explains.
“Its high antioxidant content might also support cellular health and disease prevention over time, with cruciferous vegetables such as cabbage being a key recommendation in many longevity-focused dietary patterns.”
Dancing a fine line that few vegetables would dare, Brammall praises cabbage for its ability to help tackle common health concerns like inflammation, fatigue and digestive issues – all while remaining wallet-friendly in the face of a cost-of-living crisis.
“It can be useful for those needing to stretch their grocery budgets without compromising on nutrition or those simply wanting a few less trips to the supermarket. Fermented cabbage can be especially helpful for individuals looking to support their gut health or rebalance following antibiotics or illness,” she says.
Much like the vegetable itself, adding more cabbage to your diet doesn’t have to be complicated, loudly announced or posted on socials. The real magic of this unsung hero is in its quiet ability to elevate easy, everyday dishes and turn them into something healthy, memorable and unexpectedly tasty.
“Start simple. Shredded raw cabbage tossed with lemon, olive oil and a pinch of salt makes a great base for bowls or wraps,” Brammall suggests.
“Sauerkraut and kimchi make really easy additions to toast, salads or grain bowls – and can even be sprinkled on pasta or curry.”
And if you’re concerned about taste, don’t be. Cabbages’ subtle flavour means that it can go with almost anything – even your already established go-to meals.
“Just be sure to add it in at the end and preserve its probiotic benefits by not heating it,” Brammall says. “Even just adding sliced cabbage to soups or stir-fries a couple of times a week is a great first step.”
Yes, sometimes the best things in life really do grow in your own backyard.
Related stories
Native ad body.
Native ad body.
Native ad body.
