The Tamesis
Cabbage is often (and unfairly) viewed as the flashier vegetable and protein-dense superfood. But when it comes to nutritious food choices, leafy greens are hard to beat. Cabbage is a staple in different cuisines (American coleslaw! Middle Eastern Malfoy! Chinese hot and sour cabbage!) and has long been a favorite of chefs around the world.
“A lot of it comes from its versatility,” chef and cookbook author Woldy Reyes In Kusina: My Seasonal Filipino Cooking,Tell Fashion. “We’re seeing more and more chefs using it as a main dish, like cabbage steak, rather than as a side dish. Its culinary appeal has never been greater.”
“Its popularity stems from its transformative power,” adds Tatiana Mora, chef at Michelin-starred plant-based restaurant MITA. “It can be eaten raw, fermented, steamed, roasted or sautéed, consistently delivering flavor, texture and nutrients. I love it because it’s a noble vegetable that grows easily, preserves well and is almost entirely usable, making it perfect for a conscious and respectful approach to cooking.”
It’s convenient, easy to cook, and delicious. Here are all the reasons why cabbage deserves a spot on your table in 2026 (get it?).
What is cabbage?
Cabbage is a leafy green vegetable that belongs to the brassica plant family (which also includes broccoli, cauliflower, Brussels sprouts and kale), says Amy Shapiro, registered dietitian and founder of Real Nutrition. It comes in many varieties, but the most common are green, red (or purple), and dark brown. What sets cabbage apart from other leafy greens is its density and durability. “It’s heartier, lasts longer, and holds up well to cooking, fermenting and chopping,” Shapiro says. “From a nutritional perspective, it shares many of the same benefits as other cruciferous vegetables, but it generally has a milder flavor and is more widely used in a variety of cuisines.”
benefit
In addition to being versatile, one of the main benefits of cabbage is the variety of nutrients it contains. The main points Shapiro listed are as follows:
Support gut health
Because cabbage contains fiber and other compounds that support digestion, eating this leafy green can benefit gut bacteria and promote gut health, she says.
anti-inflammatory properties
Cabbage is also rich in antioxidants and phytonutrients, which studies show can reduce inflammation, she said.
Promote heart health
In addition to fiber, cabbage contains potassium, which can support healthy cholesterol levels and blood pressure, she says. Cabbage also contains vitamin K, which is essential for blood clotting (and bone health). She singled out red cabbage, which she said contains antioxidants called anthocyanins, which studies show may improve brain and heart health.
Regulate blood sugar
It is low in calories and carbohydrates and high in fiber, which helps stabilize glucose levels in the body.
strengthen immune system
Cabbage is rich in vitamin C, which research shows provides antioxidant protection and supports immune health, while sulfur-containing compounds help strengthen the immune system’s defenses, Shapiro said.
Fermented cabbages like sauerkraut and kimchi also have probiotic benefits that help support gut and immune health.
scabies weight
As mentioned, cabbage is bulky but low in calories, which she says makes it an ideal food choice for satiety.
May reduce cancer risk
She points out that cabbage, like other cruciferous vegetables, contains sulfur compounds called glucosinolates, which research suggests may reduce the risk of cancer.
shortcoming
Generally speaking, cabbage is safe for most people, but there are some exceptions. Those with sensitive digestive systems or irritable bowel syndrome (IBS) may want to watch how much they eat, as some of the fiber in cabbage may trigger bloating, gas or IBS symptoms, Shapiro said.
