Cabbage often—and unfairly—gets overlooked, with flashier veggies and protein-dense superfoods getting all the attention. But as far as nutritional food options go, the leafy green is pretty hard to beat. A staple in different cuisines (American coleslaw! Middle Eastern malfouf! Chinese suan la bai cai!), cabbage has been a longtime favorite amongst global chefs.
“Much of this stems from its versatility,” Woldy Reyes, chef and author of the cookbook In the Kusina: My Seasonal Filipino Cooking, tells Vogue. “We are seeing a growing trend of chefs utilizing it as a centerpiece, such as cabbage steaks, rather than as a side dish. The culinary appeal has never been stronger.”
“Its popularity stems from its ability to transform,” adds Tatiana Mora, chef of plant-based Michelin star restaurant Mita. “It can be eaten raw, fermented, steamed, roasted, or sautéed, consistently providing flavor, texture, and nutrition. I love it because it is a noble vegetable that grows easily, keeps well, and can be used almost entirely, making it perfect for a conscious and respectful approach to cooking.”
It’s accessible, easy to cook, and delicious. Here are all the reasons cabbage deserves a seat at your table (get it?) in 2026.
What is cabbage?
Cabbage is a leafy green that is part of the brassica plant family (which also includes broccoli, cauliflower, brussels sprouts, and kale), says Amy Shapiro, RD, registered dietitian and founder of Real Nutrition. It comes in several varieties, but the most common ones you’ll see are green, red (or purple), and savoy. What makes cabbage different from other leafy greens is its density and durability. “It’s heartier, stores longer, and holds up well to cooking, fermenting, and shredding,” Shapiro says. “Nutritionally, it shares many benefits with other cruciferous vegetables, but it’s often milder in flavor and more versatile across cuisines.”
The Benefits
Besides its versatility, one of the main benefits of cabbage is its many nutrients. Shapiro lists other main benefits of the leafy green:
Shapiro says that, because cabbage contains fiber and other compounds that support digestion, eating this leafy green can benefit the gut bacteria and boost gut health.
Cabbage is also rich in antioxidants and phytonutrients that studies have shown can reduce inflammation, she says.
Along with fiber, cabbage has potassium, which supports healthy cholesterol levels and blood pressure. Cabbage also has vitamin K, which is essential for blood clotting (and bone health). Shapiro points to red cabbage in particular, which she says contains antioxidants called anthocyanins that studies have shown can improve brain and heart health.
Cabbage is low in calories and carbs while being high in fiber, which can help stabilize glucose levels in the body.
Shapiro says that cabbage is rich in sulfur-containing compounds to help strengthen your immune system’s defences—and vitamin C, which studies have shown can provide antioxidant protection and support immune health.
Fermented cabbage dishes like sauerkraut and kimchi also come with probiotic benefits to help support the gut and immune health.
As mentioned previously, cabbage is high in volume but low in calories, which Shapiro says makes it an ideal food option for satiety.
She points out that cabbage, like other cruciferous veggies, contains sulfur compounds called glucosinolates, which studies have shown may be able to reduce the risk of cancer.
The Downsides
Cabbage is generally safe for most people to eat, but there are a few exceptions. Shapiro says those with a sensitive digestive system or who have irritable bowel syndrome (IBS) may want to be careful about how much they eat, as certain fibers in cabbage can trigger bloating, gas, or IBS symptoms.
Those with thyroid concerns should also be cautious, as she says that large amounts of raw cruciferous vegetables may interfere with iodine uptake, though it is rare and minimized when you cook cabbage. Anyone on blood thinners should note that cabbage is high in vitamin K and may interfere with medication. But you don’t have to cut it out altogether; instead, she recommends maintaining a consistent intake to be safe. And as with anything health-related, be sure to consult with your doctor to see how cabbage can be safely incorporated into your diet.
Ways to Cook Cabbage
“I like to treat cabbage as the star of the plate,” says Mora, “roasting it in wedges with spices to bring out its natural sweetness, fermenting it for depth and a probiotic boost, or serving it raw in salads and slaws for freshness and acidity.”
Simple ways she recommends you can enjoy it at home include shredding it finely and mixing it with citrus olive oil and herbs; sautéing it with garlic, ginger, or spices; roasting it at high heat to caramelize the edges; and adding it to dishes like tacos, grain bowls, or soups.
“I love to char and sear her,” says Reyes. “It creates a smoky, crunchy exterior while preserving that mild, sweet heart [and] revealing her truly multifaceted nature.”
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